# iota-carrageenan sodium

> chemical substance

**Wikidata**: [Q106713388](https://www.wikidata.org/wiki/Q106713388)  
**Source**: https://4ort.xyz/entity/iota-carrageenan-sodium

## Summary
Iota-carrageenan sodium is the sodium salt form of iota-carrageenan, a chemical substance extracted from seaweed and used as a binding food additive. It belongs to the carrageenan class of polysaccharides known for their gelling and stabilizing properties in food products.

## Key Facts
- **Instance of**: Chemical substance  
- **Subclass of**: Carrageenan  
- **CAS Registry Number**: 60616-95-7  
- **Unique Ingredient Identifier (UNII)**: CHS6P95EJR  
- **Aliases**: ι-carrageenan, sodium salt  
- **Origin**: Derived from seaweed; functions as a binding food additive  
- **Class Specifics**: Carrageenans are polysaccharides used for gelling and stabilizing in food applications  

## FAQs
### Q: What is iota-carrageenan sodium made from?  
A: It is derived from seaweed and synthesized as the sodium salt of iota-carrageenan, a natural polysaccharide.  

### Q: What is its primary use in food products?  
A: It acts as a binding, gelling, and stabilizing additive in food formulations, particularly in dairy and plant-based alternatives.  

### Q: How is it identified in regulatory contexts?  
A: By its CAS number (60616-95-7) and UNII (CHS6P95EJR) for chemical safety and ingredient tracking.  

## Why It Matters
Iota-carrageenan sodium addresses key challenges in food production by providing natural stabilization and binding without synthetic alternatives. Its seaweed origin aligns with clean-label trends, enabling texture control in products like plant milks, yogurts, and processed meats. As a subclass of carrageenan, it supports food safety and shelf-life extension, reducing waste while meeting consumer demand for natural ingredients. Its salt form enhances solubility and functionality in aqueous systems, making it indispensable for modern food manufacturing.  

## Notable For  
- Being the sodium salt variant of iota-carrageenan, offering distinct ionic properties for targeted food applications.  
- Its seaweed-based extraction, distinguishing it from synthetic food additives.  
- Functionality as a binding agent in pH-sensitive food matrices like dairy alternatives.  
- Unique regulatory identifiers (CAS: 60616-95-7, UNII: CHS6P95EJR) for precise safety tracking.  
- Membership in the carrageenan class, leveraging the established properties of seaweed-derived polysaccharides.  

## Body  
### Chemical Identity  
- Iota-carrageenan sodium is a chemical substance classified as the sodium salt of iota-carrageenan.  
- Its ionic nature distinguishes it from non-salified carrageenan forms, potentially influencing solubility and gelling behavior.  

### Classification  
- **Instance of**: Chemical substance  
- **Subclass of**: Carrageenan  
- **Parent class**: Carrageenan (seaweed-derived binding food additive)  

### Identifiers  
- **CAS Registry Number**: 60616-95-7  
- **UNII**: CHS6P95EJR  
  - Source: FDASIS regulatory database (http://fdasis.nlm.nih.gov/srs/srsdirect.jsp?regno=CHS6P95EJR)  

### Nomenclature  
- **Aliases**: ι-carrageenan, sodium salt  
- **Description**: Chemical substance (per Wikidata)  

### Functional Role  
- Part of the carrageenan family, serving as a natural food additive for binding, gelling, and stabilizing textures in processed foods.  
- Derived from red seaweed (*Rhodophyta* species), contributing to its renewable sourcing profile.

## References

1. [Source](http://fdasis.nlm.nih.gov/srs/srsdirect.jsp?regno=CHS6P95EJR)