Carrageenans are large, highly flexible molecules that form curling helical structures. This gives them the ability to form a variety of different gels at room temperature. They are … 展开

Food and other domestic uses
• Desserts, ice cream, cream, milkshakes, yogurts, salad dressings, sweetened condensed milks 展开

As of 2018, carrageenan was deemed non-toxic under certain consumption levels (75 mg/kg of body weight per day), although further research was recommended, mainly focused on the fate of carrageenan during and after digestion, and on any subsequent … 展开

• McHugh, Dennis J. FAO Fisheries Technical Paper 288 - Production and Utilization of Products from Commercial Seaweeds, 展开

Although carrageenans were introduced on an industrial scale in the 1930s, they were known to be used in China since around 600 BCE (where Gigartina was used) and in 展开

In the U.S., carrageenan is allowed under FDA regulations as a direct food additive and is generally regarded as safe when used as an emulsifier, stabilizer, or thickener in foods, except those standardized foods that do not provide for such use. FDA reviewed … 展开

• Agar
• List of food additives
• Pectin
• Alginic acid 展开