Carrageenan-Ensure

Robert Nurse Carrageenans are a family of linear sulphated polysaccharides extracted from red seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline. Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives for hundreds of years, though analysis of carrageenan safety as an additive continues.

Carrageenan a alkaline extraction of red seaweed. Different types of Seaweed produce different types of carrageenan http://www.lsbu.ac.uk/water/hycar.html http://www.lsbu.ac.uk/water/hycar.html

Desserts, ice cream, milk shakes, sauces — gel to increase viscosity Beer — clarifier to remove haze-causing proteins Pâtés and processed meat — Substitute fat to increase water retention and increase volume Toothpaste — stabilizer to prevent constituents separating Fire fighting foam — thickener to cause foam to become sticky Shampoo and cosmetic creams — thickener Air freshener gels Marbling -- the ancient art of paper and fabric marbling uses a carrageenan mixuture to float paints or inks upon; the paper or fabric is then laid on it, absorbing the colors. Shoe polish — gel to increase viscosity Biotechnology — gel to immobilize cells/enzymes Pharmaceuticals — used as an inactive excipient in pills/tablets Carrageenan has also been used to thicken skim milk, in an attempt to emulate the consistency of whole milk. This usage did not become popular. It's used in some brands of soy milk Diet sodas Lambda carrageenan is used in animal models of inflammation used to test analgesics, because dilute carrageenan solution (1-2%) injected subcutaneously causes swelling and pain.