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Carrageenan is a naturally occurring polysaccharide extracted from red seaweed, primarily of the species Chondrus crispus, Euchema cottonii, Euchema spinosum, and Mastocarpus stellatus. These seaweeds are typically harvested, cleaned, and processed to extract the carrageenan. The extraction process involves washing the seaweed, cooking it in an alkaline solution, filtering out the cellulose, and then precipitating the carrageenan from the solution, usually with alcohol or potassium chloride. After precipitation, the carrageenan is dried, ground, and standardized. The final product is a white to tan powder. Carrageenan is composed of repeating galactose units and sulfated galactose units. These units can be sulfated to different degrees, influencing the carrageenan's properties. There are three main types of carrageenan: kappa, iota, and lambda. Each type has different gelling and thickening properties. Kappa-carrageenan forms strong, rigid gels. Iota-carrageenan forms soft, elastic gels, and lambda-carrageenan functions as a thickener but does not form gels. Carrageenan is commonly used in the food industry as a thickening, stabilizing, and gelling agent. It is found in a wide variety of food products, including dairy products (such as milk, ice cream, yogurt, and chocolate milk), non-dairy alternatives (such as soy milk, almond milk, and coconut milk), processed meats, desserts, and sauces. Its ability to form gels and stabilize emulsions makes it particularly useful in preventing separation and maintaining a uniform texture in these products. Beyond food, carrageenan is also used in some cosmetic and pharmaceutical applications, such as toothpaste and some medications, again primarily for its thickening and stabilizing properties.