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

carrageenan

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.

Word History and Origins

Origin of carrageenan¹

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.

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The thickening agent in this instance is carrageenan.

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

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

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

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