As a dietary fiber which combines with aluminum ions, carrageenin extracted from seaweed polysaccharide has the characteristic of accellerating the elimination of various toxic substances and to prevent internal contamination. It has been about 20 years since carrageenin began being used as a natural food additive and today it is firmly established in the food industry. On one hand, aluminum absorption from various kinds of cooking utensils or ingestion from food and drink is an inevitable situation. And yet, it has been
reported that this aluminum is taken into the body and stored in the brain, leading to dementia or other symptoms caused by aluminum toxicity. If carrageenin can control this aluminum absorption, it will help to improve these symptoms of
dementia. The purpose of this study is to make clear the relationship between carrageenin and the aluminum ions and to review the influence that different carrageenin concentrations, variations in the pH, changes in temperature and variations in time have on the relationship between carrageenin and the aluminum ion interaction.