thickener, or emulsifier in many foods such  as ice cream, yogurt, and plant-based milk.  

用作穩定劑、 增稠劑或乳化劑。

It can give foods a richer, creamier texture  that may mimic some of the properties of fat,  

它可以賦予食物更豐富、更奶油般的質感，可以模仿脂肪的一些特性，

thus enhancing the perception of foods lower in  fat. For instance, in a study published in the  

從而增強對低脂肪食物的感知。例如，

Journal of Food Science and Technology in 2016  titled ”Development and quality assessment of  

2016年發表在《食品科學與技術雜誌》上的一項題為“

carrageenan incorporated low fat chevon patties” ,  researchers used 0.3%, 0.6%, and 0.9% carrageenan  

低脂人字形肉餅的卡拉膠的開發和質量評估”的研究中，研究人員分別使用0.3%、0.6%和0.9%的角叉菜膠

and 5% vegetable oil to make low-fat chevon  patties. The control group of high-fat chevon  

和5%的植物油來製作低脂山羊肉餅。對照組的高脂肪山羊肉餅

patties used 10% vegetable oil. The results  found that, in terms of taste and appearance,  

使用10%的植物油。結果發現，從口味和外觀來看，

the low-fat patties with 0.6% carrageenan were  just as delicious as the high-fat chevon patties

添加0.6%卡拉膠的低脂肉餅與高脂山羊肉餅一樣美味