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carrageenin

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car⋅ra⋅gee⋅nan

  [kar-uh-gee-nuhn]
Use carrageenin in a Sentence
–noun
a colloidal substance extracted from seaweed, chiefly used as an emulsifying and stabilizing ingredient in foods, cosmetics, and pharmaceuticals.
Also, car⋅ra⋅gee⋅nin.

Origin:
carrageen + -an suffix of chemical compounds, here synonymous with -in 2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Agar Petri Dishes
3000+ standard recipies available Custom agar plate media quoted fast
www.teknova.com
Agar Agar Powder
Natural Agar Agar Powder Cooking and baking ingredients
www.bulkfoods.com/agaragar.htm
car·ra·geen·an also car·ra·geen·in   (kār'ə-gē'nən)   
n.  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.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Medical Dictionary

Main Entry: car·ra·geen·an
Variant: or car·ra·geen·in /"kar-&-'gE-n&n/
Function: noun
: acolloid extracted from various red algae and especially Irish moss and used especially as a suspending agent (as in foods) and as a clarifying agent (as for beverages) and in controlling crystal growthin frozen confections
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

carrageenan car·ra·geen·an or car·ra·geen·in (kār'ə-gē'nən)
n.
Any of a group of closely related colloids derived from several red algae, widely used as a thickening, stabilizing, emulsifying, or suspending agent in pharmaceuticals.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Science Dictionary
carrageenan   (kār'ə-gē'nən)  Pronunciation Key 
A gelatinous material derived from Irish moss (Chondrus crispus) and other species of red algae. It is widely used as a thickening, stabilizing, emulsifying, or suspending agent in industrial, pharmaceutical, and food products.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
Cite This Source
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