Carrageenan is commonly used in the food industry as a thickener, gelling agent, suspending agent, emulsifier and stabilizer, etc. For instance, in ice cream, it acts as a stabilizer to interact with milk protein, forming a stable network structure to prevent whey separation, or as a thickener to control the growth of ice crystals in ice cream, thereby making the ice cream taste smooth and fine.

The following foods usually contain carrageenan

Dairy products: fresh cream, chocolate milk, ice cream, cream, cheese, milk powder, etc

Dairy substitutes: soy milk, almond milk, hemp milk, coconut milk, bean pudding, etc

Baked goods: bread, toast, biscuits, etc

Beverages: Fruit and vegetable juice, fruit wine, beer, etc

In addition to the above, carrageenan is also allowed to be added to meat products (such as sausages and minced meat) in some countries to maintain moisture and the stability of meat tissue. Or it can be used as a coagulant for meat in canned meat, and even the ingredient list of many pet canned foods contains carrageenan. It can be said to be "everywhere".