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Ingredient
binding food additive made from seaweed
binding food additive made from seaweed
2 compounds identified — cross-referenced scientific databases
Highlighted compounds are flavor-active · "~pred" marks predicted edges · click to view molecular profile
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Enzyme for bonding proteins — restructured meat, seamless joins
Soft elastic gel that re-melts and re-sets
Based on 6 papers
Based on 2 papers
carrageenan and processed Eucheuma seaweed → has acceptable daily intake (ADI) → not specified
“The Committee also evaluated the risk posed by two food contaminants, with the aim of advising on risk management options for the purpose of public health protection.”
processed Eucheuma seaweed (E 407a) → is covered by → toxicological evaluation of carrageenan
“the safety of processed Eucheuma seaweed was sufficiently covered by the toxicological evaluation of carrageenan;”
carrageenan (E 407) → does not raise → concern with respect to carcinogenicity
“there was no concern with respect to the carcinogenicity of carrageenan;”
carrageenan (E 407) → has → no-observed-adverse-effect level (NOAEL)
“no adverse effects have been detected in chronic toxicity studies with carrageenan in rats up to 7,500 mg/kg bw per day, the highest dose tested;”
carrageenan (E 407) → does not raise → concern with respect to genotoxicity
“carrageenan and processed Eucheuma seaweed did not raise a concern with respect to genotoxicity;”
carrageenan (E 407) → has → no-observed-adverse-effect level (NOAEL)
“in a subchronic toxicity study performed with carrageenan almost complying with the EU specification for E 407 in rats, the no-observed-adverse-effect level (NOAEL) was 3,400-3,900 mg/kg body weight (bw) per day, the highest dose tested;”
“Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin.”
0.15% kappa carrageenan and 0.85% iota carrageenan → produces → best gels
“Carrageenan and furcellaran complexed K-casein, preventing it from entering PAG.”
carrageenan → complexes → K-casein
“κ‐Carrageenan gave an inferior appearance to the bread and decreased crumb quality, while locust bean gum gave the best appearance.”
κ‐carrageenan → decrease → crumb quality
“The specific volume of OE bread was significantly higher than that of butter bread, increasing by 21.96%.”
ovalbumin–ferulic acid–κ-carrageenan Pickering emulsion (OE) → increases → specific volume of bread
“Three strains of Lactococcus (two Lactococcus lactis subsp. lactis: KB and KBP, and one Lactococcus lactis subsp. lactis biovar diacetylactis: MD) were immobilized separately in kappa-carrageenan-locust bean gum gel beads.”
Lactococcus lactis subsp. lactis → immobilized → kappa-carrageenan-locust bean gum gel beads