Source:âHfSResearch,â2013â. InâthisâHfSâreport,âweâlookâacrossâallâofâtheseâbusinessesâandâfocusâonâtheâoverarchingâtrendsâfortheâindustry.âHfSâ. Research evaluatesâtheâ prioritiesâ for businessâ executivesâ andâ howâ outsourcingâ willâ support keyâ areasâ of theâ. business.âAsâleadersâcontinueâtoincreaseâtheirrelianceâonâoutsourcingâmodels,âHfSâResearchisâableâtoforecastâ. marketâgrowthâinâtheâoutsourcingâmarketâforâBFS.â.
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.
Secondary Products of Red Algae. Red algae (Rhodophyta) Carrageenan is made from Gigartina stellata, Chondrus crispus and Eucheuma. Carrageenan (carrageenin, carragheen) is similar to agar, but requires higher concentrations to form gels. 1  Carrageenan is used for stabilizing chocolate, milk, egg nog, ice cream, sherbets, instant puddings, frostings, creamed soups, etc.