Carrageenan

Carrageenan is a white powder, odorless or slightly odorous with a sticky and slippery taste, dissolved in about 80* water, forming a viscous, transparent or slightly milky easy-flowing solution. The solution of boiling with 30 times water for 10 minutes cools to form a colloid. The viscosity of the combination with water increases.and the emulsification effect is reacted with the protein so that the emulsion is stable.
Carrageenan is a hydrophilic colloid extracted from some red algae, and its chemical structure is calcium, potassium, sodium, and ammonium salts of polysaccharide sulfates composed of galactose and anhydrogalactose.