Carrageenan is a hydrophilic marine colloidal gum derived from the matrix material of numerous species of red sea weeds. It is a potent biopolymer, highly sulphated galactan, strongly anionic due to their half-ester sulphur moieties. Applications of carrageenan are coupled with their hydrophilic and anionic properties. Carrageenan is world’s foremost food and industrial additive as gelling, suspending, thickening and emulsifying agents. The wonder powder has stabilized itself in a broad spectrum of products like Diary products, Water based foods, Meat products, Pet food, Air freshener gels, Toothpaste, immobilized catalysts etc. Carrageenan gels have the advantage of higher melting point, so that they find a ready market in tropical climates or where refrigeration is not available. They are used in emulsion stabilization for syneresis control and for bodying, binding and dispersion.

Cosmetics Applications:

Skin and lotions – as hydrating agent

Hair care products – For Gel

Eye make-up – As a Gelatinizing Agent

Toothpaste – Improves texture and rinse ability

Shaving foams – Thickening agent

Stick applications – Binder

Air freshener – As a gelatinizing agent

Cream – provides greater viscosity

Non Cosmetics Applications:

Addition of Taste - To poultry and fish dishes

As an additive in instant food drinks, to keep food particles liquid in mixture

As emulsifier, to give certain foods a smooth consistency

As natural latex creaming and thickening for rubber

As sizing for textiles, and brake fluids.

As coating for food packages and milk containers, ceramic glazes, leather finishes, broiler compounds

As additives in the preparation of fertilizer and pesticides.

In the manufacture of sausage casings, corned beefs, meat balls, ham and sardine fish sauce.