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

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

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

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

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

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

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

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