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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.
There are three main commercial classes of carrageenan: 1  Kappa forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins. 2  Iota forms soft gels in the presence of calcium ions. 3  Lambda does not gel, and is used to thicken dairy products.