protein in the solution aggregates to form protein micelle, and carrageenan is free in the solution, which reacts with the exposed amino acid fragments of protein micelle, and coagulates, precipitates, suspends and gels respectively according to the different concentrations and pH, while protein in the solid meat product undergoes salt extraction (salting, rolling and kneading) and heat treatment, and protein reacts with each other to form protein reticular structure. Carrageenan can strengthen this structure through the interaction with protein.

Therefore, after carrageenan can adsorb protein molecules in protein solution, the protein solution can be suspended and stabilized. The practical application is the stabilizer of dairy beverage and the emulsion stabilizer of ice cream to stabilize and thicken milk protein solution.