“…Carragennan comprises a group of linear sulphated polysaccharides extracted from red seaweeds, with a primary structure based on an alternating disaccharide repeating unit of ␣-(1-3)d-galactose-4-sulphate and -(1-4) 3,6-anydro-d-galactose (AG) being the structures classified into three main commercial types based on the presence of the 3,6-anydro-d-galactose on the 4linked residue and the position and number of sulphate groups: kappa (), iota (), and lambda (). They are commonly used as thickener, gelling agent, and stabilizer in the food and pharmaceutical industries (Bourgoin, Zablackis, & Poli, 2008), and have been successfully used as colloidal stabilizer in the synthesis of magnetic iron oxide nanoparticles, preventing the spontaneous agglomeration of the nanoparticles (Daniel-da-Silva, Trindade, Goodfellow, Costa, Correia, & Gil, 2007).…”