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

In a statement to USA Today, Costco explained that it uses carrageenan and sodium phosphate “to support moisture retention, texture, and product consistency during cooking,” adding that both ingredients are “approved by food safety authorities.”

From Salon ● Feb. 26, 2026

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 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 ● Nov. 27, 2024

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