Carrageenan is an intercellular matrix component found in various species of red seaweed. The gum material within the alga fills the voids in the structure of the cellulosic plant. It is the gum that creates flexible structures within the alga that enable it to cope with wave motion and currents that are vibrant. Carrageenan is often used as a thickener or gelling agent in industrial applications in small proportions. The primary use of carrageenans is in the meat, dairy, confectionery, and other industries for improving water holding capacity, enhancing viscosity, sliceability, and other characteristics of the products.