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Carrageenan is a common food additive that is extracted from a red seaweed, Chondrus crispus, which is popularly known as Irish moss. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, soy milk and other processed foods.
Traditionally, the species of algae used to produce carrageenan was Irish moss or Chondrus crispus. In modern times, the kappa class is mostly produced from the Eucheuma cottonii species, while iota comes from Eucheuma denticulatum and lambda from species in the Gigartina genus.