Carrageenan is characterized by its strong gelling capacity, high viscosity, and solubility, as well as satisfactory elasticity and transparency. When used in conjunction with other food gums such as locust bean gum and konjac gum, carrageenan can have a significant synergistic effect, improving the gel properties, enhancing gel elasticity, and water retention. As a gelling agent, thickener, stabilizer, and suspending agent, carrageenan finds wide applications in the food, chemical, pharmaceutical, and biotechnology industries. Its primary application is in the food industry. APPLICATIONS Widely used in processed meat products, sweet food, dairy & beverages, pet food, medicine and daily chemicals, etc.
