That seaweed you’re referring to is also known as carrageenan, which many have seen listed as an ingredient in all sorts of foods. I believe it is originally from the coast of Scotland.

ghg, i hate the gums! they hate me! i am not freaking out, just being exasperated at the ubiquitous gums — guar, locust bean and their other thickener cousins, agar and carrageenan. http://www.wisegeek.com/what-is-...

to create a patina on some Japanese precious metal alloys such as shibuishi Milk in milk paint Egg in egg tempera Carrageenan to thicken the bath for marbling

various gums, carrageenan, modified milk ingredients, etc. At least, I’ve never seen a no-fat product without these, no matter the quality. (I have seen low-fat without, but it’s rare.) The full-fat versions sometimes...

corn (erythritol) chicory vegetable fiber (inulin), starch from corn (maltodextrin), Irish moss (carrageenan), xanthan gum and sucralose from table sugar (Splenda®)." one look at that list of ingredients would have been assurance...

, natural flavor, yeast extract, dried yeast, sorbic acid, carrageenan, acetic acid, enzyme-modified cheese flavor, tara gum, lactic acid, and ferric orthophosphate. I don’t know that any of those ingredients are...

- Carrageenan - Enzymes - Soy Protein Concentrate - Soy Protein Isolate - Whey Protein Concentrate

heavy cream vs. "heavy cream, skim milk, contains less than 1% of each of the following: mono and diglycerides, polysorbate 80, and carrageenan"