Carrageenan is a natural sulfated polysaccharide extracted from red seaweeds, primarily used as a thickening, gelling, and stabilizing agent. It consists of several types (e.g., kappa, iota, lambda), each with distinct properties: kappa forms strong, brittle gels; iota produces soft, elastic gels; and lambda is non-gelling but provides excellent viscosity. Carrageenan interacts with proteins, particularly dairy proteins, making it invaluable in food products like chocolate milk, ice cream, yogurt, and processed meats to improve texture, prevent separation, and retain moisture. It is also widely used in toothpaste, cosmetics, and pharmaceuticals. As a plant-based ingredient, it is suitable for vegetarian and vegan formulations. While generally recognized as safe, its usage levels are regulated in food applications.