Carrageenans are extracted from red seaweed. The carrageenan family is extremely diverse: it can be broadly classified into three "ideal" types, split into two groups:

Carrageeenans

Gelling carrageenans: kappa and iota
The iota carrageenan network is formed by a series of double- helices and kinks, that form a transparent, elastic gel. This loosely connected network can easily be destroyed by mechanical action. However, it reforms quickly once the mechanical action has stopped. This property is called " thixotropy " and is very useful in certain applications, such as pharmaceutical emulsions and syrup. 

Gelation of kappa carrageenan is particularly enhanced by the potassium ion. It induces gel formation at very low concentrations, creating a strong and brittle gel.

Thickening carrageenans: lambda
Mainly because of electrostatic repulsion, the chains of lambda carrageenan do not have a tendency to self-associate and can easily be separated from each other. Thus, lambda carrageenan acts simply as a thickening agent.

Xanthan gum

Xanthan gum is an hetero-polysaccharide for which the main chain contains glucose units. The presence of anionic side chains on the xanthan gum molecules enhances hydration and makes xanthan gum soluble in cold water. 

Thanks to the unique rheological and synergetic properties of its aqueous solutions, xanthan gum is used in a large number of pharmaceutical applications as a suspending agent, an emulsion stabilizer and as a foam enhancer in semi-solid, liquid and topical formulations.

Product	Brandname
Thickening carrageenan	Satiagum™ UTC
Gelling carrageenan	Satiagel™ U
Xanthan gum	Satiaxane™ UCX
Clear Xanthan gum	Satiaxane™ CX