Carrageenan

Gelling agent from red algae. Irish moss. Cartilaginous seaweed Chondrus crispus

Obtained by leaching with boiling water. Subsequent precipitation with alcohol in which carrageenan is insoluble.

Use e.g. in cake icing or in calorie-reduced food (swells and thus reflects a larger food volume).

Indications of changes in the digestive and immune system in rodents.