CARRAGEENAN variety of gel textures, melting gels and non-melting gels to be produced The use levels shown in the applications charts(Tables 2.4 and 2.5) are for commercial products which contain cationic salts to improve gelling and control hydration, and various co-processed carrageenans and blends of carrageenans to provide the correct texture. Standardising agents are used to assure proper quality(strength) and to enhance dispersion in liquids. In is always wise to discuss the potential use of carrageenan with a technical representative from the carrageenan manufacturer in order to get advice on which product most closely matches the food product needs as well as process requirements.