Other names for the additive (synonyms)
General Information
Food additive E407a, known as semi-refined carrageenan, is a natural polysaccharide obtained from red seaweeds of the genus Eucheuma (Eucheuma cottonii or Eucheuma spinosum).
Additive E407a is used as a thickener, stabilizer, and gelling agent to provide products with a thick, uniform texture, prevent separation, and improve consistency.
Carrageenan derived from Eucheuma is a functional analogue of standard carrageenan (E407), but differs in its production method and cellulose content.
The emergence of additive E407a is associated with a technological breakthrough in the Philippines in the 1970s: instead of full and costly carrageenan extraction, a method of boiling seaweed in an alkaline solution began to be used. This made it possible to remove impurities while preserving the natural structure of carrageenan and cellulose, significantly reducing production costs. Initially, the product was called Philippine Natural Grade (PNG), and in the late 1990s regulatory authorities JECFA and EFSA officially classified it as a separate food additive under the index E407a.
Thickener E407a is a mixture of sulfated polysaccharides with the generalized formula (C12H18O9)n‧(SO4)x. Additive E407a appears as a light-colored powder or granules without a pronounced odor. It swells well in water, forming stable viscous solutions and gels whose strength significantly increases in the presence of potassium or calcium ions. It is thermally stable and resistant to freezing.
For food industry purposes, E407a is obtained through a specific processing method of red seaweeds that combines mechanical cleaning from sand and impurities with chemical treatment using a hot alkaline solution. Unlike fully refined carrageenan (E407), the polysaccharides do not dissolve completely but remain within the cell walls of the plant raw material. This approach allows a significant portion of natural cellulose to be preserved, reduces energy consumption, and results in a semi-refined product with unique textural properties and high water-binding capacity.
Effects on the Body
Benefit of Additive E407a
Additive E407a is not a nutrient and is not absorbed by the human body. It passes through the digestive system largely unchanged, similarly to dietary fiber.
In 2018, the European Food Safety Authority (EFSA) conducted a re-evaluation of the safety of food additive E407a. The Authority did not identify carcinogenic or genotoxic effects and confirmed that, when consumed in moderate amounts, additive E407a does not pose a direct health risk. A group acceptable daily intake (ADI) was established at 75 mg/kg body weight per day.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a group acceptable daily intake (ADI) for carrageenans as “not specified,” indicating no safety concern when used at technologically justified levels.
Studies have shown that natural polysaccharides, including carrageenan (E407a), may exhibit biological activity potentially beneficial to the body, such as antioxidant and immunomodulatory properties, as well as possible positive effects on cellular processes.
Other scientific data indicate that sulfated polysaccharides from red seaweeds, including E407a, may act as prebiotics, supporting the growth of beneficial intestinal microflora and the production of short-chain fatty acids (SCFAs), which are important for gut health.
Risks of Additive E407a
The risks associated with additive E407a are most often related to individual sensitivity and the degree of raw material purification.
A toxicity assessment showed that, as a semi-refined carrageenan, it contains residual seaweed cell wall components which, in sensitive individuals, may cause digestive discomfort such as bloating, flatulence, or a laxative effect when consumed in large quantities.
According to a number of studies conducted in vitro and in animal models, excessive intake of additive E407a at doses far exceeding normal dietary levels may lead to erythema (reddening of mucous membranes), inflammatory processes in the intestine, and oxidative stress affecting leukocyte membranes.
Uses
In the food industry, additive E407a is used as a thickener, stabilizer, and gelling agent.
It is most actively applied in the meat processing industry for the production of hams, sausages, and delicatessen products, where it ensures high moisture retention and prevents product separation during heat treatment.
In the dairy industry, additive E407a prevents sedimentation of particles in cocoa beverages and stabilizes the consistency of yogurts and ice cream, providing a pleasant creamy texture without excessive caloric content.
Due to its thermal stability and ability to form strong elastic gels, additive E407a is also widely used in the production of confectionery products, sauces, and vegan alternatives as a cost-effective substitute for more expensive refined carrageenan.
Legal Status
Food additive E407a is permitted in most countries worldwide.
In the European Union, the use of food additive E407a is regulated by Regulation (EC) No 1333/2008.
In Ukraine, the additive is permitted in accordance with legislation harmonized with EU law.
In the United States, carrageenan is permitted by the FDA and has GRAS (Generally Recognized as Safe) status.
The legislation of most countries, including Ukraine and the EU, prohibits the use of carrageenans in dry infant formula (for infants under 16 weeks) and in the production of mini-capsules (portion-packed jelly confectionery) due to the risk of choking caused by the high gel density.