an is applied in combination with other food gels(e.g. LBG, konjac, etc.), the synergies between them can greatly improve the gelling effect, contributing to a higher gel elasticity and better water rentention.
As a gelling agent, thickening agent or suspending agent, cattageenan is widely used in the production of jellies, chewy candies, beverages, meat products, dairy products, baking products, and sauces. The 70% total dietary fiber content also makes carrageenan a popular material in nutrit