Comprehensive review of carrageenan’s multifaceted role in health and food systems

Carrageenan is organically occurring algal polysaccharide derived from red seaweed which is also known as Irish moss. It is among the leading food hydrocolloids due to its multifaceted functionality in food matrices that places it in a prominent position as a component in diversity of culinary applications including confections such as jams, jellies, chocolates, fruit and vegetable bars, chocolates and processed meat products. By virtue of its potent applications as a food additive, it serves as a binder, stabilizer, emulsifier, colloid, gum and an excellent gelling agent. These unique qualities, which include the ability to synthesize strong gels, stabilize emulsions, are attributed to its molecular characteristics comprising chain length and sulphation structure. The implications on mouth-feel, texture and shelf stabilization in food enhances the quality and organoleptic aspects of products. Carrageenan’s ability to integrate with other food ingredients enhances its utility for attaining ideal rheological qualities in an array of food systems. Numerous biological, pharmacological and functional characteristics of carrageenan have been established, such as its antiviral, immunomodulatory, anticoagulant, antioxidant, antithrombotic, and anticancer capabilities. It offers benefits in managing obesity, regulating cholesterol levels, and potentially supporting neurological health. Hydrocolloids provide novel ways to fulfill health standards, preserve the functional and sensory qualities of food items as the food industry adapts to international efforts to reduce "unhealthy" components like fat, sugar, and sodium and retain nutrients in food systems. The purpose of the review is to examine carrageenan's varied applications in food, its functional and health benefits, and its potential to help meet evolving health standards within the food sector.