Carrageenan

Have you ever wondered why a McDonald's shake won't melt?

Or why does store bought chocolate milk feel so thick?

How does formed deli meat (the kind where they chop up bits of meats really fine and then mold it all back together) stay in shape?


The answer is Carrageenan
And this morning I discovered that they also put it in my half & half. (Isn't that just supposed to be half milk half cream???) It's used to thicken and emulsify things.

So what is it? Until this morning, my knowledge of carrageenan was very simple. It's a seaweed. But after further research, I've discovered that it's actually a derivative of seaweed. One company that makes it says that it's made by simply boiling the seaweed, just like you would a tomato to make tomato paste. It is, they claim, quite natural.

A few more minutes of research netted me some interesting information about what they boil the seaweed in, and it doesn't seem to be just water. The result is a slimy substance that coats your stomach when you eat it, causing gastric problems in many (not all) people. (In fact, if you think you are lactose intolerant, you should check your milk. Are they putting carrageenan in it? That's probably what's causing the problem)

It's amazing to me what they put in foods! And this one doesn't sound as bad as the obvious chemicals you find in some ingredient lists. I'll be doing my best to by carrageenan free foods from now on . . .