Carrageenan is a natural polysaccharide extracted from red seaweed, predominantly used as a gelling, thickening, and stabilizing agent. Its unique molecular structure allows it to form strong, elastic gels even at low concentrations. Widely recognized in the food industry, carrageenan imparts desirable texture and improves the mouthfeel of various products. It is available in several types—such as kappa, iota, and lambda—each offering different gelling and viscosity properties suitable for diverse applications. Carrageenan is non-toxic, biodegradable, and meets international food safety standards, making it a trusted ingredient in both traditional and modern formulations.

In the food sector, carrageenan is extensively used in dairy products, meat processing, desserts, and beverages to stabilize emulsions, enhance texture, and prevent syneresis. It is also employed in plant-based alternatives to mimic the creaminess and firmness of traditional products. In cosmetics and personal care, carrageenan functions as a thickener and stabilizer in lotions, creams, and gels, improving formulation consistency and sensory appeal. Additionally, carrageenan is utilized in pharmaceuticals as a binder and controlled-release agent.