What is carrageenan

Carrageenan is a hydrophilic colloid, also known as gelatinous carrageenan, gelatinous carrageenan, gelatinous carrageenan, and gelatinous carrageenan. It is a general term for a group of linear sulfated polysaccharides extracted from edible Marine red algae (including Gelatinous carrageenan, Gelatinous carrageenan, gelatinous carrageenan, and gelatinous carrageenan, etc.). When used in food, EU E407 (alginate) indicates.

Carrageenan is a large, odorless and tasteless (with a molecular weight of over 100,000 Daltons) highly elastic molecule that curls together to form a double helix structure. Carrageenan is hydrophilic, viscous and stable. It dissolves in hot water at 80 degrees Celsius to form a viscous and transparent liquid, and can form gels of different forms at room temperature. This has led to the widespread use of carrageenan as a thickener and stabilizer in the food industry and other sectors.