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With its gelling, thickening, and stabilizing properties, carrageenan quickly became an ideal choice in the food industry, especially for vegetarians, dieters, or those with religious dietary restrictions.

Kappa carrageenan and locust bean gum synergize strongly for highly elastic gels, ideal for dairy ice cream and vegetarian sausages. Iota-carrageenan and xanthan gum combine well for soft, smooth textures in drinkable yogurt and sauces. In contrast, guar gum reduces carrageenan's gel elasticity by only increasing viscosity and competing for water, thus disrupting gel formation.