<http://dbpedia.org/resource/Carrageenan>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Moleculare_structure_of_different_carrageenan_types.svg?width=300> .
<http://dbpedia.org/resource/Carrageenan>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Carrageenans or carrageenins (/\u02CCk\u00E6r\u0259\u02C8\u0261i\u02D0n\u0259nz/ KARR-\u0259-GHEE-n\u0259nz from Irish carraig\u00EDn, \"little rock\") are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulphation."@en .
<http://dbpedia.org/resource/Carrageenan>	<http://www.w3.org/2000/01/rdf-schema#seeAlso>	<http://dbpedia.org/resource/Food_grading> .
<http://dbpedia.org/resource/Carrageenan>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Moleculare_structure_of_different_carrageenan_types.svg> .