Can be used for thin cream, butter and concentrated butter, wet flour products (such as noodles, dumpling skins, wonton skins and steamed dumpling skins), dry flour products, other sugars and syrups (such as brown sugar, brown sugar and maple syrup), spices, infant formula foods and fruit and vegetable juices (syrups).
The state has restricted the use of carrageenan in raw and dry flour products, other sugars and syrups, and infant formula. Other types can be used appropriately according to production needs.