Carrageenan: for appearance's sake only?

Carrageenan is added to help form a loaf (meatloaf), retain moisture in the loaf and bind the contents together so they slide from the can intact. This ingredient is often lumped into the category of gels and thickeners, which "foodies" call hydrocolloids.

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In the world of food for pets, no different than with food for people, there are a number of additives used to enhance a product's presentation--some obvious and some not. One less obvious ingredient used in canned food applications is carrageenan. This ingredient is added to help form a loaf (meatloaf), retain moisture in the loaf and bind the contents together so they slide from the can intact. This ingredient is often lumped into the category of gels and thickeners, which "foodies" call hydrocolloids.

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