Hydrocolloid carragean is obtained from: A. Phaeophyceae and Rhodophyceae B. Rhodophyceae only C. Phaeophyceae only D. Chlorophyceae and Phaeophyceae
Option B Carragean is obtained from Rhodophycae only. Carrageenan has long been known for its gelling properties and it is one of the industrial sources of carrageenan which is commonly used as a thickener and stabilizer in milk products, i.e., ice cream and processed foods.
