Carrageenan is a mixture of natural polysaccharides from algae from various families of Rhodophyceae, considered by the FDA (United States Food and Drug Administration) as a harmless aggregate. The use of carrageenan in the food industry grew exponentially, either as a stabilizer, thickener or gelling agent, with the particularity of performing or generating these functions in aqueous media, at very low concentrations. It is mainly used to stabilize dairy products with various advantages such as better texture and longer shelf life. It is also often added as an additive in natural organic foods, for example, in some plant-based beverages to emulsify and thicken them (FAO and WHO, 2019). Given the trends of healthy meals, low-calorie and low-fat products, carrageenan along with other hydrocolloids have had a great participation in the innovation and development of vegan, vegetarian and celiac-friendly alternatives. This is mainly due to the fact that it does not add calories, flavor or color to the final product.