Chondrus crispus use

Chondrus crispus is an automated antecedent of carrageenan, which is frequently acclimated as a thickener and balance in milk articles such as ice chrism and candy foods, including cafeteria meat.
Carrageenan and agar-agar are aswell acclimated in Asia for gelatin-like desserts, such as almond jelly.Presently, the above antecedent of carrageenan is close seaweeds of the genera Kappaphycus and Eucheuma.
It may aswell be acclimated as a thickener in calico-printing and for fining beer or wine. Irish moss is frequently alloyed with Mastocarpus stellatus (Gigartina mammillosa), Chondracanthus acicularis (G.acicularis) and added seaweeds with which it is associated in growth.