Carrageenan is a family of carbohydrates extracted from certain red seaweeds, such as Kappaphycus and Eucheuma, which are farmed widely in the Philippines and Indonesia. The seaweed is cooked in an alkaline solution, and the extract is filtered and dried to a powder. As a food additive its code is INS 407 (E407); a less purified form, processed Eucheuma seaweed, is INS 407a.
In water, carrageenan forms gels, thickens liquids and stabilises milk proteins. Kappa carrageenan sets into firm, brittle gels, iota into softer, elastic ones, and lambda only thickens. Combined with konjac, kappa carrageenan gives the firm yet springy texture of Asian cup jellies.
Because it comes from seaweed, carrageenan is often used in place of gelatin in vegetarian products. In Sunsu’s carrageenan jelly with konjac, it is listed right after sugar.
