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Carrageenan (Carrageenin). A hydrocolloidal polysaccharide (q.v.), composed mainly of the sugar galactose (q.v), that forms a gel (q.v.) when dissolved in water; it is extracted from carrageen (q.v.) and is used mainly as an emulsifier (q.v.) and stabilizer (q.v.) in icings (q.v.) and in fruit fillings.