日本語
Food additive databasethickener / stabilizerChecked 2026-10-02

Carrageenan カラギナン

Existing food additivePermitted in the EU (E407)EFSA ADI 75mg per kg body weight per day
Purpose
thickener / stabilizer
On the label
“増粘剤（カラギナン）” (thickener (carrageenan)), “ゲル化剤（カラギナン）” (gelling agent (carrageenan)), “安定剤（カラギナン）” (stabilizer (carrageenan)), “増粘剤（カラギーナン）” (thickener (carrageenan)), “ゲル化剤（加工ユーケマ藻類）” (gelling agent (processed euchema seaweed)), “ゲル化剤（ユーケマ）” (gelling agent (euchema)), “増粘剤（紅藻抽出物）” (thickener (red algae extract)), “増粘多糖類” (thickening polysaccharides) (when two or more polysaccharides classed as thickening stabilizers are used)
Name in the List of Existing Food Additives
カラギナン (No. 59)
Source and production
Obtained from whole red seaweeds of “イバラノリ” (ibaranori), “キリンサイ” (kirinsai, euchema), “ギンナンソウ” (ginnansou), “スギノリ” (sugi-nori), or “ツノマタ” (tsunomata); the main components are ι-, κ-, and λ-carrageenan. The types are processed euchema seaweed and refined carrageenan, and euchema seaweed powder (“ユーケマ藻末”), made by drying and crushing whole seaweed of the genus Eucheuma (“キリンサイ属”).

In Japan

  • A polysaccharide obtained from whole red seaweeds, used as a thickening stabilizer to thicken or set foods. There are no standards for use.
  • Other names are “カラギーナン”, “カラゲナン”, “カラゲーナン”, and “カラゲニン” (all variant spellings of carrageenan). The simplified names are “ユーケマ” (euchema) for processed euchema seaweed and euchema seaweed powder, and “紅藻抽出物” (red algae extract) for refined carrageenan. When used as a thickener, stabilizer, or gelling agent, it is written together with the purpose name, as in “ゲル化剤（カラギナン）” (gelling agent (carrageenan)). When two or more polysaccharides classed as thickening stabilizers are used, they can be labeled together as “増粘多糖類” (thickening polysaccharides), and the purpose name can be omitted if the purpose is thickening (Food Labeling Standards).

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

  • It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E407.
  • In the EU, carrageenan (E407) and processed euchema seaweed (E407a, Processed euchema seaweed) are listed as separate items. There is no item corresponding to euchema seaweed powder.
  • In the EU, E407 and E407a cannot be used in mini jelly cups (bite-size jelly confectionery in cups). In jams, jellies, and marmalades, the permitted range is set by food category, such as up to 10 g/kg in combination with other thickeners (Regulation (EC) No 1333/2008, Annex II, Part E). Japan has no standards for use.
  • The ADI was set by the EFSA ANS Panel in its 2018 re-evaluation as a temporary group ADI (the total of E407 and E407a).
  • In its 2018 evaluation, EFSA (the European Food Safety Authority) set an ADI (acceptable daily intake) of 75mg per kg of body weight per day (a group ADI, for the total of related substances) (EFSA ANS).

When it is labeled under a shared name

Carrageenan may be declared on the label in the same way as “増粘剤・安定剤・ゲル化剤”. See Thickener / stabilizer / gelling agent for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as thickener / stabilizer

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