Carrageenan belong to the family of linear sulphated polysaccharides. It is widely used in the food and feed industry, for their gelling, thickening, and stabilising properties. The main application is in dairy and meat products, due to their strong binding to food proteins. Carrageenan are highly effective in meat manufacturing ; improving succulence, texture, taste and without altering the smell and quality. The range of carrageenan used in meat processing includes injection, roll and sausage.
The product is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.