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carrageenan

or car·ra·gee·nin

[ kar-uh-gee-nuhn ]

noun

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


carrageenan

/ 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
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


carrageenan

/ kăr′ə-gēnən /

  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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Word History and Origins

Origin of carrageenan1

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

For the desired consistency, use 4 teaspoons of powdered carrageenan for every gallon of water and blend using an electric mixer.

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