Chinese Food Additives Konjac Powder

Product description
carrageenan is a product derived from certain types of red algae. The product is most often used as a thickening agent in place of animal-based products like gelatin, which is extracted from animal bones.
It is a common ingredient in many foods and gel-like products, and even has applications in biochemistry.
Carrageenan is nearly identical to agar, another substance derived from several different species of red algae.
( certain types of red algae are harvested to produce carrageenan. )
product uses
in food and other products, carrageenan works as a thickener, stabilizer, and emulsifier, meaning that it helps keep mixed ingredients from separating. It gives foods a smooth texture and accentuates flavor.
It is often used in dairy-based foods, like ice cream, yogurt, and cottage cheese, because it reacts well with milk proteins. Carrageenan is also found in jelly, pie filling, chocolate, salad dressing, and even as a fat substitute in processed meat. Because it comes from algae, it can be used as a substitute for gelatin for vegetarian and vegan products.
Other, non-food items, like toothpaste, personal lubricants, and air freshener gels may also include carrageenan. It serves the same function as it does in foods — to thicken and stabilize the product, and make it smoother. Some types of fire fighting foam also use carrageenan, which thickens the foam and helps it become sticky and more effective. In chemistry, gels made with it can be used to carry microbes or immobilize cells.
types
there are three main classes of carrageenan — kappa, iota, and lambda — each of which have different gel strengths.
1.kappa--the kappa class produces a solid, firm gel when mixed with water, and is known for reacting well with dairy proteins.
2.iota--the iota class produces a soft gel when mixed with water, and tends to gel more easily when combined with calcium.
3.lambda--the lambda class does not gel in water