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carrageen

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carrageen

Edible seaweed Chondrus crispus, found on rocky Atlantic shores of Ireland, northern Europe, and North America. It is a reddish-brown alga 5-30 cm/2-12 in long and highly branched. An extract from it (E407) is used commercially as an emulsifier in ice cream, jellies, soups, and confectionery.

It is sold bleached and dried for home use. It is also used in cough medicines, absorbent surgical dressings, stuffing mattresses, and feeding cattle.
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After being raked into boats, carrageen is taken to processing plants where it's turned into a tasteless, off-white powder that quickly dissolves in water and becomes jellylike whenever it comes in contact with the proteins found in milk.
There's what in my food? Hope you like tree bark, seaweed, and a ... by Schroeder, Jane / Vibrant Life
A traditional stabilizer used to be arrowroot, but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.
Lacto-Licious by Art Culinaire
Some makers also use carrageen, other gums and soluble fibers.
YOGURT MANIA : FLAVORS AND STYLES ABOUND by Daily News (Los Angeles, CA)
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