Carageenan is a long chain polysacharide with a backbone of the sugar
Carageenan is widely used in dairy products because it forms complexes
with calcium and milk proteins. It thickens and helps suspend cocoa
particles in chocolate milk. It stabilizes ice cream to protect it
from thawing and refreezing, and enables it to hold more air.
It is used in flans and custards to
thicken them, as well as in puddings. It helps to keep whipped
toppings foamy, and it thickens diet shakes and instant breakfast
It is also used as a dough conditioner in breads and pastries.
By Simon Quellen Field