Carrageenans and  carrageenan mixtures
are keenly applied in many areas of the food
industry. It can be used in products such as:
sauces especially tomato, fruit and vegetable
pulps, fish paste, jam, jelly, juice concentrates,
dressings, bread, pasta, pastry, glaze.
 
The intended by the technologist effect of
compaction, stabilization or creation an
appropriate texture is achieved by using a very
small dose. Carrageenans do not mask the natural
flavour of the product, neither do they give
undesirable, sponge like structure and strange
flavour.

The benefits of using carrageenans are
for example:
    -  Stabilizing and thickening sauces,
    -  Giving a smooth, creamy texture in fish pastes, 
       sauces,
    -  Stabilizing composite products such
       as mayonnaise, yogurt sauces, pickles,
    -  Strong water binding, that improves its
       efficiency.

In many food products carrageenans can be used
as a substitute for agar, the cost of its usage
is lower.