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Carrageenan is a natural polysaccharide extracted from certain species of red seaweed, commonly belonging to the class Rhodophyta. It has been used for centuries in food preparation and is valued for its ability to thicken, stabilize, and improve texture in a wide range of products.

The production of carrageenan begins with harvesting red seaweed from coastal waters. The seaweed is cleaned, dried, and processed to extract the gel-forming compounds. After extraction, the material is refined and dried into powder or semi-refined forms suitable for industrial and culinary use.

There are three primary types of carrageenan, each with distinct functional properties: kappa, iota, and lambda. Kappa carrageenan forms firm gels in the presence of potassium ions, making it useful in dairy and gel-based products. Iota carrageenan produces softer, elastic gels and is often used in soft desserts and sauces. Lambda carrageenan does not form gels but acts as a thickener, contributing viscosity to…