Carrageenan
A sulfated polysaccharide hydrocolloid which is extracted from the red seaweed (families Gigartinaceae and Solieriaceae of the class Rodophyceae). This Kappa grade form produces a more rigid, thermally reversible gel and requires potassium ions for gelling. It is used widely as a thickening, stabilizing, gelling, suspending and emulsifying agent. It improves the texture of foods, prevents liquids from separating, holds moisture, creates a more uniform structure in foods and improves mouthfeel.
Carrageenan is listed as GRAS and is approved for use in foods; 21CFR Part 172.620.
Main uses for Foods and Non-Food/Industrial Applications: