Carrageenan is a type of hydrocolloid or water-soluble fiber that is extracted from red seaweed . It is widely used in the food industry as a thickener, emulsifier, and stabilizer, particularly in dairy products, processed meats, and plant-based alternatives to animal-based products. Carrageenan has a unique ability to form a gel-like substance when mixed with liquids, making it ideal for use in a wide range of food applications. Some of its specific uses include improving the texture and mouthfeel of low-fat dairy products, preventing the separation of oil and water in processed meats, and creating a creamy consistency in plant-based products. Overall, carrageenan plays a crucial role in improving the quality, consistency, and shelf life of many food products.