carrageenan

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Related to E407: carrageenan, E466, E415

carrageenan

[‚kar·ə′gē·nən]
(organic chemistry)
A polysaccharide derived from the red seaweed (Rhodophyceae) and used chiefly as an emulsifying, gelling, and stabilizing agent and as a viscosity builder in foods, cosmetics, and pharmaceuticals. Also spelled carrageenin.
References in periodicals archive ?
Superposition of the predicted HN protein structure of MuV variants over the crystallized HN protein structure of SV5, including the neuraminidase inhibitor DANA (2,3-dehydro-2-deoxy-N-sialic acid or 2-deoxy-2,3-dehydro-nacetylneuraminic acid), permitted the localization of 10 amino acids (R180, D204, E264, Y268, Y303, E407, R422, R512, Y540, E551) that constitute the neuraminidase active site and directly interact with sialic acid.
Ingredients: Concentrated skimmed milk; exotic fruit blend (24% - passion fruits, mango, peach, pineapple); sugar; water; vegetable fat; glucose syrup; whey solids, stabiliser (E410, E407, E412); emulsifier (E417); colour (E160a); acid (E330); flavour.
They contain the most fantastic collection of chemicals you're ever likely to come across until you're embalmed - E471, E442, E476, E410 (a particular favourite), E407 and E160a.