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

See Examples For:

carrageenan

Studies have linked excessive sodium phosphate intake to kidney strain and cardiovascular risks, and carrageenan to digestive inflammation and gut irritation.

From Los Angeles Times ● Jan. 28, 2026

The researchers emphasize the importance of further investigations into the effects of carrageenan on the human body.

From Science Daily ● Nov. 27, 2024

Then "in the 19th century, carrageenan became a key ingredient in classic Irish pudding."

From Salon ● Mar. 17, 2023

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

From Washington Post ● Feb. 27, 2023

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 ● Jan. 31, 2023