# lamda-carrageenan sodium

> chemical substance

**Wikidata**: [Q106728458](https://www.wikidata.org/wiki/Q106728458)  
**Source**: https://4ort.xyz/entity/lamda-carrageenan-sodium

## Summary
Lambda-carrageenan sodium is a specific type of carrageenan, a binding food additive derived from seaweed. It is classified as a chemical substance and is a subclass of carrageenan, known for its gelling and thickening properties in food and pharmaceutical applications.

## Key Facts
- **UNII**: 942D5272LT (reference: [FDA SRS](http://fdasis.nlm.nih.gov/srs/srsdirect.jsp?regno=942D5272LT))
- **CAS Registry Number**: 37359-48-1 (reference: [FDA SRS](http://fdasis.nlm.nih.gov/srs/srsdirect.jsp?regno=942D5272LT))
- **Aliases**: λ-carrageenan sodium
- **Instance of**: Chemical substance
- **Subclass of**: Carrageenan
- **Parent class**: Carrageenan (sitelink count: 34)

## FAQs
### Q: What is lambda-carrageenan sodium used for?
A: Lambda-carrageenan sodium is primarily used as a food additive for its gelling and thickening properties, similar to other carrageenan types.

### Q: How is lambda-carrageenan sodium different from other carrageenans?
A: While it shares properties with other carrageenans, lambda-carrageenan sodium is a specific subclass with distinct chemical and functional characteristics.

### Q: Is lambda-carrageenan sodium safe for consumption?
A: Its safety depends on regulatory approvals, but it is generally recognized as a food additive with documented uses in various food products.

## Why It Matters
Lambda-carrageenan sodium plays a crucial role in the food industry as a stabilizer and thickener, contributing to the texture and shelf life of products. Its extraction from seaweed makes it a sustainable alternative to synthetic additives. The compound’s ability to form gels under specific conditions enhances its utility in both culinary and pharmaceutical applications. Its classification as a chemical substance with a defined CAS number underscores its importance in scientific and regulatory contexts. Despite its widespread use, ongoing research continues to explore its applications and potential health implications.

## Notable For
- **Specificity**: Lambda-carrageenan sodium is a well-defined subclass of carrageenan with unique properties.
- **Regulatory Recognition**: It holds a UNII and CAS number, indicating its regulatory status in the food and pharmaceutical industries.
- **Food Industry Application**: Widely used for its gelling and thickening effects in various food products.

## Body
### Classification and Properties
Lambda-carrageenan sodium is a subclass of carrageenan, a group of sulfated polysaccharides derived from red seaweed. It is classified as a chemical substance with a specific UNII (942D5272LT) and CAS registry number (37359-48-1). These identifiers are critical for regulatory tracking and scientific reference.

### Industrial and Culinary Uses
The compound is primarily used as a food additive due to its ability to form gels and thicken liquids. Its applications include stabilizers in dairy products, desserts, and beverages. The FDA’s recognition of its UNII and CAS number reflects its approved status in food production.

### Scientific and Regulatory Context
Lambda-carrageenan sodium’s distinct chemical structure and regulatory identifiers make it a well-documented component in food science. Its classification as a chemical substance with a defined CAS number ensures its traceability in both industrial and scientific applications. The sitelink count of 34 for its parent class, carrageenan, highlights its widespread relevance in related research and applications.

## References

1. [Source](http://fdasis.nlm.nih.gov/srs/srsdirect.jsp?regno=942D5272LT)