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

Sodium phosphate is used to preserve moisture and enhance flavor in processed foods, while carrageenan is added to thicken and stabilize products like meats.

From Los Angeles Times • Jan. 28, 2026

"Given the widespread use of carrageenan in foods, potential health risks should be taken seriously," concludes Prof. Wagner.

From Science Daily • Nov. 27, 2024

The thickening agent in this instance is carrageenan.

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