𝐅𝐄𝐀𝐓𝐔𝐑𝐄 | 𝗛𝗜𝗡𝗗𝗜 𝗦𝗜𝗬𝗔 𝗣𝗟𝗔𝗦𝗧𝗜𝗖? 𝗙𝗔𝗖𝗧 𝗖𝗛𝗘𝗖𝗞𝗜𝗡𝗚 𝗧𝗛𝗘 𝗩𝗜𝗥𝗔𝗟 𝗝𝗘𝗟𝗟𝗬 𝗔𝗖𝗘 𝗖𝗟𝗔𝗜𝗠
by Avigayil Alcasid
“Plastic gid siya, guys! (It really is plastic, guys),” exclaimed a concerned mother in a viral Facebook video after discovering a plastic-like residue after squeezing a pack of Jelly Ace. The post sparked widespread concern among parents, many of whom feared that what was once seen as a harmless snack might actually be toxic. But are jelly snacks truly as harmful as some netizens question it to be?
A closer look at the ingredients in jellies and other gelatin treats reveals a common additive: carrageenan. Carrageenan is a substance extracted from red seaweed (Rhodophyta) and is widely used to thicken, emulsify, and preserve food and beverage products. Its ability to form firm, rubbery, and slightly stretchy gels can be mistaken for plastic. The gel-like residue does not imply the presence of synthetic plastic.
In fact, carrageenan is found in a wide range of food products consumed every day, including ice cream, chocolate milk, yogurt, deli meats, low-fat cheese, infant formula, and even pet food (Shaikh, 2024). If carrageenan were deemed unsafe, it would question the safety of an extensive array of commonly consumed products. Importantly, food-grade carrageenan has been evaluated and approved for use by the Philippine Food and Drug Administration (formerly BFAD). The Philippines Bureau Circular No. 2006-016 cites the standards set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which recognizes carrageenan as safe for human consumption within regulated levels.
The controversy regarding carrageenan is due to its degraded form, known as poligeenan. While food-grade carrageenan is extracted through alkaline solutions, poligeenan is produced by treating carrageenan with strong acids at high temperatures, resulting in low molecular weight compounds that have been shown in lab and animal studies to induce inflammation, gastrointestinal lesions, and even tumors. Unlike carrageenan, the degraded form, poligeenan, is not a food additive (Han, 2020). Regulatory agencies strictly forbid its use in edible products (Shaikh, 2024).
Despite public fear driven by viral content, current scientific evidence does not support the claim that food-grade carrageenan is harmful. According to Dr. Jasmine Shaikh (2024), whose article was medically reviewed by Dr. John P. Cunha, a 2018 safety review found no significant adverse effects of food-grade carrageenan on human health, noting that the compound passes through the digestive system largely unchanged and is excreted without being absorbed.
To conclude, the gel-like consistency of jelly residues that resembles plastic to the naked eye is a result of carrageenan’s natural gelling properties.
References:
Han, J. (2020, February 29). What is carrageenan (E407) in food? Types, uses, safety, side effects. Retrieved July 7, 2025 FoodAdditives.net. https://foodadditives.net/thickeners/carrageenan/
Shaikh, J. (2024). Carrageenan: Uses, benefits, side effects, and safety. MedicineNet. Retrieved July 7, 2025 https://www.medicinenet.com/script/main/art.asp...
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