Carrageenan is used as gelling agent, thickener and suspending agent to stabilize emulsion, decrease the syneresis-rate, shape, cement and spread. In food industry, the gelling, thickening and stabilizing properties of carrageenan are mainly made use of and secondly carrageenan is used to improve the taste and appearance of food. In other non-food industries, for its viscosity and gelling property, carrageenan is used as emulsion stabilizer, corrodent and suspending agent for other solid, gel and replacement of oil solvent.