Abstract: A method of producing a carrageenan-containing product comprising reacting a carrageenan-containing seaweed starting material in a substantially homogenous mixture of a solvent in which carrageenan is substantially insoluble, and an alkaline aqueous phase, ans subjecting the reacted and washed seaweed to shear stress, and a carrageenan-containing product obtainable by the method.

Abstract: Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO.sub.2, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO.sub.2 -treated emulsifier has been incorporated.