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Article: Study safety of widely used additive.
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 2001
CopyrightCOPYRIGHT 2001 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A food additive found in everyday items is under scrutiny by a University of Iowa health care physician (Department of Internal Medicine, SE608 GH, University of Iowa, Iowa City, IA 52242). As you know, carrageenan is a water-soluble polymer and gum that thickens and improves the texture of foods such as pudding, ice cream, yogurt and cottage cheese.
Findings over the years in Europe and the United States suggest that assumptions about the safety of carrageenan need to be reconsidered, and that carrageenan may require tighter regulation by the U.S. FDA, according to the Iowa scientist. Evidence from animal models has demonstrated that degraded carrageenan causes ...