Carrageenans are extracted from seaweeds using the alkali
method (semi-refined product), and can be further refined using an
alcoholic or press method. In recent years, human food-grade semirefined
carrageenan (PES) has increased its global market share. In
particular, sales of semi-refined carrageenans intended for meat
products are growing. Their main segment of the market is their
use as hydrocolloid food additives (Bixler and Porse, 2011). Their
dried form has many advantages, taking into account their microbiological
safety, storage, transport, mixing with other ingredients,
and dosage