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car·ra·geen·analso car·ra·geen·in (kăr′ə-gē′nən)
Any of a group of closely related colloids derived from Irish moss and several other red algae, widely used as a thickening, stabilizing, emulsifying, or suspending agent in industrial, pharmaceutical, and food products.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Biochemistry) a carbohydrate extracted from carrageen, used to make a beverage, medicine, and jelly, and as an emulsifying and gelling agent (E407) in various processed desserts and drinks
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
or car•ra•gee•nin(ˌkær əˈgi nən)
a colloidal substance extracted from seaweed used chiefly as a stabilizing ingredient in foods and pharmaceuticals.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||carrageenan - a colloidal extract from carrageen seaweed and other red algae|
gum - any of various substances (soluble in water) that exude from certain plants; they are gelatinous when moist but harden on drying
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