Carrageenan Carrageenan is a natural hydrocolloid with unique functionalities, which is extracted from selected species of red seaweed. There are basically three main types of commercial carrageenan that have been identified. These are known as KAPPA, IOTA and LAMBDA, which are idealized molecules. Hardly any seaweed yields the ideal carrageenan, but rather a range of intermediate structures. Exploiting these basic types requires a detailed technical understanding of the seaweed source, the process used for extraction and modification, as well as an extensive knowledge of the functional requirements of the various food applications – skills that have been developed by CEAMSA for more than 40 years. We are constantly developing new carrageenan types and applications. We share our world of hydrocolloid experience with you in order to achieve the optimum texture solution for all food products .