CARRAGEENAN SALTS WITH POLYSORBATE 80

CAS: 977043-70-1 DRYING AGENT

Carrageenan salts with polysorbate 80 is a specialized food additive category recognized in the FDA Food Additive Regulations. It represents carrageenan or its salts processed with polysorbate 80 to aid drying operations in food ingredient production under defined regulatory conditions.

What It Is

Carrageenan salts with polysorbate 80 is a defined ingredient category within the United States Food and Drug Administration (FDA) food additive regulations (21 CFR 172.623). It is identified by the Chemical Abstracts Service (CAS) number 977043-70-1 and is recognized for its role as a technical drying agent used in the manufacture of food grade carrageenan and related derivatives. The ingredient’s official designation links carrageenan or its salts with a permitted processing aid, polysorbate 80, to facilitate mechanical separation during drying operations in manufacturing. This combination has a regulatory purpose in production rather than a direct functional role in final food products. Regulatory listings such as 21 CFR 172.623 explicitly describe the conditions under which polysorbate 80 may be used with carrageenan and its salts, including limitations on concentrations and usage scenarios. The ingredient is distinct from standard carrageenan (which itself is a hydrocolloid polysaccharide extracted from red seaweeds) and is specifically recognized when formulated with polysorbate 80 for processing efficiency. The ‘‘drying agent” function is a term used in technical regulatory classification and does not imply moisture removal in finished foods but refers to facilitation of processing unit operations.

How It Is Made

Carrageenan salts with polysorbate 80 is produced by combining refined carrageenan or its salt derivatives with a small proportion of polysorbate 80 during the final stages of carrageenan production. Carrageenan itself is extracted from selected red seaweeds (members of Gigartinaceae and Solieriaceae) by aqueous extraction and purification, yielding a purified hydrocolloid. In commercial practice, polysorbate 80, a nonionic surfactant meeting its own regulatory specifications, is introduced to the carrageenan mass during the sheet drum drying process. Polysorbate 80 acts as a peeling or release agent, helping to separate the sheeted carrageenan or salts of carrageenan from contact surfaces of the drying rolls, thereby reducing mechanical stress and improving yield during drying. The regulatory text at 21 CFR 172.623 outlines that the final carrageenan and salt products contain no more than 5 percent by weight of polysorbate 80 and that polysorbate 80 is used exclusively for this physical processing aid role. After separation, the dried material is milled or processed further into powder or flakes as required for downstream food ingredient applications. This production context is consistent with the regulatory recognition of polysorbate 80 only as a processing aid rather than as a primary functional additive in food formulation.

Why It Is Used In Food

The inclusion of polysorbate 80 with carrageenan or its salts in this specific form is driven by manufacturing and processing efficiencies rather than direct sensory or nutritional contributions in the finished food. In large-scale industrial production of carrageenan and its salt forms, the sheeted hydrocolloid mass must be separated from drying surfaces without structural damage or material loss. Polysorbate 80, a surfactant with surface activity, lowers adhesion to heated drum surfaces and facilitates an efficient release of carrageenan or carrageenan salt sheets. This processing aid function aligns with the regulatory technical classification of ‘‘drying agent.” Although polysorbate 80 itself is also used widely in other food contexts (e.g., as an emulsifier under separate regulations), its specific combination here does not imply an emulsifying role in the final ingredients. When properly processed under the conditions specified in 21 CFR 172.623, this additive form supports consistent quality and process throughput for ingredient manufacturers. Without such aids, producers may experience operational challenges in continuous drying systems, leading to inconsistent material flow or higher energy and labor costs. By improving mechanical separation, this technical usage helps preserve the physicochemical integrity of carrageenan-based products that will later be used as gelling, thickening, or stabilizing agents in diverse food formulations.

Adi Example Calculation

In a hypothetical scenario illustrating how ADIs might be used (for an additive that has an established ADI), a consumer weighing 70 kilograms might have an illustrative safe exposure limit calculated by multiplying their body weight by the numeric ADI (for example, if an additive had an ADI of X mg/kg bodyweight per day, the calculation would be 70 kg times X mg). This hypothetical calculation helps explain how ADIs translate to real-world exposure contexts. However, because carrageenan salts with polysorbate 80 is regulated with specific use conditions rather than an individual numeric ADI, this example serves only to demonstrate general ADI principles rather than describe exposure expectations for this particular additive. ADIs are intended for lifetime exposures and account for uncertainty factors built into safety assessments.

Safety And Health Research

Regulatory safety evaluations for carrageenan and polysorbate 80 individually have been conducted by authoritative bodies, focusing on toxicological endpoints such as general toxicity, reproductive and developmental toxicity, and potential for genotoxicity. Carrageenan itself, as a high molecular weight hydrocolloid, is poorly absorbed intact from the gastrointestinal tract, and its safety assessment historically centers on its lack of systemic absorption and minimal potential for systemic toxicity. Polysorbate 80 is a permitted food emulsifier evaluated separately under its own regulatory specifications. When these components are combined in the ‘‘carrageenan salts with polysorbate 80” additive, regulatory conditions ensure that the polysorbate 80 content remains controlled and the ingredient is used principally in processing rather than direct functional application in foods. Many regulators treat the combined form within the context of ingredient safety for use in specified production processes. The FDA’s explicit regulatory conditions reflect an evaluation that the processing aid use of polysorbate 80 in this context does not raise safety concerns when the defined limitations are met. Broader scientific literature addresses carrageenan’s hydrocolloid properties, usage in food products, and potential interactions with other food components rather than specific health effects; such literature can provide context on its physical behavior and functional performance in foods. Comprehensive risk assessments from organizations like JECFA describe general safety profiles for carrageenan as a food additive, though they may not isolate this specific combined form in separate toxicological monographs. Overall, safety evaluations hinge on controlled exposure and the understanding that the ingredient’s technical use is consistent with established regulatory acceptance in foods.

Regulatory Status Worldwide

In the United States, carrageenan salts with polysorbate 80 are explicitly permitted as a food additive under the Federal Food, Drug, and Cosmetic Act, subject to the conditions specified in 21 CFR 172.623. The regulation states that carrageenan and its salts may be safely produced with polysorbate 80 under prescribed conditions, including limitations on polysorbate 80 content and its use only to facilitate separation during drying operations. The final food containing such ingredients must bear labeling that reflects the presence of polysorbate 80, and the finished foods must comply with all other requirements of the Act. This indicates a clear regulatory pathway for use in food ingredient manufacture in the U.S. The ingredient category is included in the FDA ‘‘Substances Added to Food” listing (formerly EAFUS), which catalogs substances with approved food additive status or GRAS determinations. Internationally, carrageenan and many of its salt derivatives are evaluated and approved for use as food additives in multiple jurisdictions, though specific formulations with processing aids like polysorbate 80 may be governed by local regulatory frameworks. For example, the Codex Alimentarius includes carrageenan under general food additive specifications, and its INS number (407) is associated with carrageenan variants. However, the combined ‘‘carrageenan salts with polysorbate 80” designation is primarily codified in U.S. regulation and may not have a direct counterpart in some other markets. Other regulators, such as the European Food Safety Authority (EFSA) and Joint FAO/WHO Expert Committee on Food Additives (JECFA), have evaluated carrageenan broadly, but specific evaluations for the polysorbate 80 combination may not be separately articulated in international monographs. Consequently, the worldwide regulatory status of this specific combination tends to align with general approvals of carrageenan and polysorbate 80 under respective food additive frameworks.

Taste And Functional Properties

Carrageenan salts with polysorbate 80 do not contribute distinct taste attributes to foods because the amount of polysorbate 80 present is limited by regulatory conditions, and carrageenan itself is essentially tasteless and odorless. In food ingredient matrices, carrageenan and its salt forms perform hydrocolloid functions such as gelling, thickening, stabilizing, and water binding, but the polysorbate 80 component in this specific assembly is retained primarily as a processing facilitator rather than a functional molecular contributor. The sensory neutrality of carrageenan-based ingredients makes them versatile across food categories without altering flavor profiles. Functionally, carrageenan interacts with water to form viscous solutions or gels, with properties influenced by the specific salt form (e.g., potassium, sodium) and concentration. These hydrocolloids are known for forming thermally reversible gels in the presence of suitable cations and can modify texture, mouthfeel, and stability in beverages, dairy products, meat analogs, and gelled desserts. The limited polysorbate 80 content used in the drying agent context is not intended to directly influence texture or emulsification in the finished food but its presence is controlled to ensure food safety and regulatory compliance when the ingredient is used in further food production.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a safety benchmark established by regulatory bodies to represent the amount of a food additive that can be consumed daily over a lifetime without appreciable health risk. ADIs are typically derived through toxicological studies and incorporate uncertainty factors to account for differences between test animals and humans as well as variability in human populations. For many food additives, including broadly assessed ingredients like carrageenan or polysorbate 80, ADIs may be established by international expert committees or regional regulators. In the case of carrageenan salts with polysorbate 80, specific ADI values tied to this particular combined formulation are not defined separately in regulatory texts like 21 CFR 172.623 because its permitted use is as a processing aid with limitations on polysorbate 80 content. Instead, safety is managed through regulatory conditions of use and labeling requirements. Acceptable intake discussions typically apply to the broader classes of food additives rather than narrowly defined processing agent formulations. In practice, ADI values provide context for how regulators approach safety evaluations and risk management. When specific numeric ADIs are established for individual additive components, they help inform exposure assessments and ensure that typical consumption levels from food products remain within safe bounds. However, for technical processing aids limited to specific manufacturing functions, regulatory controls often focus on limiting residual content in final food products rather than specifying an ADI.

Comparison With Similar Additives

Carrageenan salts with polysorbate 80 is one of several hydrocolloid-based ingredient variants used in the food industry. Standard carrageenan (e.g., kappa-, iota-, lambda-carrageenan) functions as a gelling agent, thickener, and stabilizer in diverse foods. Gum arabic (acacia gum) is another hydrocolloid used for stabilizing beverages and emulsions, notable for its high solubility and low impact on viscosity compared to carrageenan gels. Xanthan gum is a microbial polysaccharide hydrocolloid offering shear-thinning properties useful in sauces and dressings, often selected for its compatibility with other thickeners. In contrast to these direct functional ingredients, carrageenan salts with polysorbate 80 is tailored for processing facilitation—specifically drying operations—highlighting the distinction between functional food ingredient roles and processing aid roles. While carrageenan itself interacts with food matrices to modify texture and stability, the combined formulation with polysorbate 80 is not deployed for those functional effects in finished food products but rather ensures efficient ingredient production.

Common Food Applications Narrative

Carrageenan and its derivatives are commonly incorporated into a wide array of foods due to their ability to modify texture, stabilize suspensions, and form gels. This includes dairy-based beverages, plant milks, puddings, and gel desserts, where carrageenan helps maintain homogeneity and contributes to a smooth mouthfeel. In processed meats and meat analogs, carrageenan can improve water retention and sliceability by structuring the protein matrix. Bakery fillings and icings benefit from carrageenan’s thickening and stabilizing effects, ensuring consistent consistency and reduced syneresis during storage. Beverages with dispersed particles, such as juice drinks with pulp, may use carrageenan to keep particles in suspension, enhancing visual appeal and texture. Gelatin-free gel confections often rely on carrageenan as the principal gelling agent, providing chewiness and structural integrity. The specific form ‘‘carrageenan salts with polysorbate 80” itself is utilized upstream during ingredient manufacture, but the end products derived from such processing appear in food formulations where carrageenan’s hydrocolloid properties are desired. Across these applications, carrageenan’s compatibility with other hydrocolloids and food components allows formulators to fine-tune rheological properties while maintaining stable product quality. Because manufacturing processes vary across ingredient suppliers, the technical role of the drying agent formulation helps ensure that the carrageenan delivered to food processors is consistent and meets specification standards for performance in end-use applications.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.623

EFSA

  • Notes: EFSA has not provided a specific approval for this formulation separate from general carrageenan.

JECFA

  • Notes: No specific JECFA evaluation found for this exact formulation.

Sources

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