منابع مشابه
Carrageenan: a safe additive.
As the general secretary of Marinalg International, an association representing the worldwide producers of carrageenan, I would like to comment on Tobacman’s review article in EHP (1). Authorities worldwide have extensively reviewed carrageenan safety. Contrary to Tobacman’s conclusion (1), all of these authorities agree that carrageenan may be used safely in food. As recently as June 2001, the...
متن کاملFood additive carrageenan: Part II: A critical review of carrageenan in vivo safety studies.
Carrageenan (CGN) is a seaweed-derived high molecular weight (Mw) hydrocolloid, primarily used as a stabilizer and thickener in food. The safety of CGN regarding its use in food is reviewed. Based on experimental studies in animals, ingested CGN is excreted quantitatively in the feces. Studies have shown that CGN is not significantly degraded by low gastric pH or microflora in the gastrointesti...
متن کاملCarrageenan as a dry strength additive for papermaking
Carrageenans are commercially important sulfated gums found in various species of red seaweeds (Rhodophyta), wherein they serve a structural function similar to that of pectins in land plants. In this study, carrageenan was used independently or in combination with cationic polyacrylamide (CPAM) and/or Al2(SO4)3 to explore its application as a dry strength additive in papermaking. Strength inde...
متن کاملCorrection: Carrageenan as a dry strength additive for papermaking
[This corrects the article DOI: 10.1371/journal.pone.0171326.].
متن کاملCarrageenan: a review
Carrageenan is a natural carbohydrate (polysaccharide) obtained from edible red seaweeds. The name Carrageenan is derived from the Chondrus crispus species of seaweed known as Carrageen Moss or Irish Moss in England, and Carraigin in Ireland. Carraigin has been used in Ireland since 400 AD as a gelatin and as a home remedy to cure coughs and colds. It grows along the coasts of North America and...
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ژورنال
عنوان ژورنال: Environmental Health Perspectives
سال: 2002
ISSN: 0091-6765,1552-9924
DOI: 10.1289/ehp.110-a288a