It is mainly obtained from the seaweeds of the red algae, such as the Chondrus ocellatus, Kappahycus alvarezi and Eucheuma cottonii , . The color is generally off white or light yellow powder, odorless and tasteless. Carrageenan has good water solubility, and can be completely dissolved at 80°C to form a thermally reversible gel, that is, the gel is heated to melt into a solution, and the gel can be formed when the solution is cooled.

Carrageenan has long history as a natural food additive. It is a harmless plant soluble fiber that will not be digested by the human body. It has excellent characteristics such as gelation, thickening, emulsification, film formation, and stable decomposition. When carrageenan is used together with other food gums (locust bean gum, konjac gum, etc.), it can have a significant synergistic effect, improve its gel properties, and increase its elasticity and water retention.