Main content area

Carrageenan analysis. Part 1: Characterisation of the carrageenan test material and stability in swine-adapted infant formula

Blakemore, William R., Davis, Steven R., Hroncich, Maggie M., Vurma, Mustafa
Food additives & contaminants 2014 v.31 no.10 pp. 1661-1669
carrageenan, centrifugation, food additives, infant formulas, manufacturing, molecular weight, piglets, sodium chloride
A method was developed and validated in support of a 28-day feeding study of swine-adapted infant formula stabilised with carrageenan administered to neonatal piglets. Carrageenan concentrations in the test formulations were 0, 300, 1000 and 2250 mg kg –¹ formula. Extraction of carrageenan from swine-adapted infant formula was achieved by breaking carrageenan–protein cross-linkages using saturated sodium chloride, followed by separation of the non-gelling carrageenan fraction via centrifugation. The extraction of carrageenan from formula was successful with respect to consistent recovery of the non-gelling carrageenan fraction from both test and control formula samples. Molecular weight analysis (Mw) of the recovered carrageenan fractions from the test and control formula samples confirmed that the carrageenan used to manufacture the formula was not degraded during the infant formula production process and subsequent storage for 4 months covering the 28-day piglet dietary feeding study. Carrageenan has excellent stability in infant formulations.