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carrageenan A polysaccharide extracted from red algae, especially Chondrus crispus (Irish moss) and Gigartina stellata. One of the plant gums, it binds water to form a gel, increases viscosity, and reacts with proteins to form emulsions. It is used as an emulsifier and stabilizer in milk drinks, processed cheese, low‐energy foods, etc.
carrageenan (carrageen) A naturally occurring polysaccharide isolated from red algae (Rhodophyta). The polymer is composed of D-galactose units, many of which are sulphated. K-carrageenan is a gelling agent and stabilizing agent used in foods, cosmetics, and pharmaceuticals.
carrageenan See CARRAGHEEN.
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