| FEMA | 2596 |
| CAS | 7/1/00 |
| EINECS | 232-524-2 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes | |
| Odor | N/A |
| Flavor | N/A |
| Material Notes | a water-soluble extractive mixture of sulfated polysaccharides from red algae. chief sources are the irish moss chondrus crispus (carrageen), and gigartina stellata. it is used as a stabilizer, for suspending cocoa in chocolate manufacture, and to clarify beverages. Used for gelling, thickening and emulsion stabilisation of foods (salts may also be used) |