The gum of mixed gazpacho is carrageenan. Because carrageenan is a hydrophilic colloid extracted from red algae seaweeds such as kirin, rockweed, deer antler, etc., and its chemical structure is calcium, potassium, sodium and ammonium salts of polysaccharide sulfate esters composed of galactose and dehydrated galactose, which is beneficial to human health, carrageenan is widely used in gazpacho food. Carrageenan is white or light brown granules or powder, odorless or slightly odorless, with sticky and smooth taste. It dissolves in water at about 80°C, forming a viscous, transparent or slightly milky white easy-flowing solution. It is easier to be dispersed in water if it is first moistened with ethanol, glycerol or saturated sucrose aqueous solution. Boil the solution with 30 times of water for 10min, and it becomes colloid after cooling. Combined with water viscosity increases, and the reaction with the protein emulsification effect, so that the emulsion is stable.