There are several carrageenans, differing in their chemical structure and properties, and therefore in their uses.

The carrageenans of commercial interest are called iota, kappa and lambda. In this study, the effect of different temperature 40 oC, 60 oC, 80
o

C and 100 oC oven drying methods on the Carrageenan quality from Seaweed

(Kappaphycus Alvarezii) was investigated. Qualities of Natural Seaweed Powder (NSP) and Semi-Refined Carrageenan (SRC) by the above methods were determined. The result indicated that highest yield of NSP and SRC by drying 80 oC and drying 60
o

C. There are significant differences in the viscosity and pH was detected among all

different drying methods. SRC had highest moisture content compare to NSP. This might be due to the SRC procedure soaked into alkali solution. The results also show that dietary fiber and ash were the most abundant components. Thus, it can be concluded that the Carrageenan quality greatly affected by different drying temperature methods.