carrageenan

American  

[kar-uh-gee-nuhn] / ˌkær əˈgi nən /

Or carrageenin

noun

1. a colloidal substance extracted from seaweed, chiefly used as an emulsifying and stabilizing ingredient in foods, cosmetics, and pharmaceuticals.

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carrageenan British  

/ ˌkærəˈɡiːnən /

noun

1. a carbohydrate extracted from carrageen, used to make a beverage, medicine, and jelly, and as an emulsifying and gelling agent ( E407 ) in various processed desserts and drinks

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carrageenan Scientific  

/ kăr′ə-gē′nən /

1. A gelatinous material derived from Irish moss (Chondrus crispus) and other species of red algae. It is widely used as a thickening, stabilizing, emulsifying, or suspending agent in industrial, pharmaceutical, and food products.

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Etymology

Origin of carrageenan

carrageen + -an suffix of chemical compounds, here synonymous with -in ²

Example Sentences

The food additive carrageenan -- also known as E 407 -- is used by the food industry as an emulsifier and thickening agent in numerous finished products.

From Science Daily

The thickening agent in this instance is carrageenan.

From Salon

Another difference: Plant milk creamers may have added vegetable oils and emulsifiers, such as guar gum and carrageenan.

From Washington Post

Food manufacturers harvest it for its carrageenan, an ingredient that acts as a thickening agent for foods like ice cream, chocolate milk and creamers.

From Seattle Times

But the injection solution can include sugar, processed ingredients such as natural flavors, gums and carrageenan — and troubling amounts of sodium.

From Washington Post