Carrageenan E407 is extracted from seaweed, and it provides unique functional characteristics that can be used to gel, thicken and stabilise food products and food systems.  It plays an important and valued role in modern-day formulations providing texture, structure and physical stability in food products.  Kappa Carrageenan is a specific extract from a red algae called kappaphycus alvarezii wherein, it belongs to the carrageenan algae family and also a commercial source. 

Kappa carrageenan, as an ionic carrageenan polysaccharide, is highly influenced by the presence of other charged species in solution with it that can reorient the conformation from ordered to disordered (Necas and Bartosikova, 2013). It displays great sensitivity to potassium by way of forming bridges with the cation at its d-galactose sulfate group and interacting electrostatically with an anhydro-O-3,6 ring of another d-galactose ring (Stone and Nickerson, 2012). 

Dairy manufacturers have long used carrageenan for suspension and mouthfeel characteristics in beverages like chocolate milk, and dairy-alternative products such as soy milk. Formulations made with carrageenan will effectively maintain insoluble ingredients in suspensiondue to the formation of a gel networkwhile simultaneously improving mouth coating, a desirable sensory attribute. Carrageenans help maintain freeze/thaw stability and proper eating characteristics in reduced-fat/ reduced-sugar ice cream. Manufacturers of pudding and gelled desserts depend on carrageenan to provide gelation, syneresis control and positive sensory attributes in their end applications. Meal-replacement and nutritional beverages benefit from the viscosity, quick hydrating and mouthfeel characteristics provided by carrageenan.