In the world of food for pets, no different than with food for people, there are a number of additives used to enhance a product's presentation--some obvious and some not. One less obvious ingredient used in canned food applications is carrageenan. This ingredient is added to help form a loaf (meatloaf), retain moisture in the loaf and bind the contents together so they slide from the can intact. This ingredient is often lumped into the category of gels and thickeners, which "foodies" call hydrocolloids.
Carrageenan's sole purpose is to enhance the appearance of the product and create a consistent mix of meat and other ingredients from top to bottom. But exactly what is this quiet, unassuming ingredient, and should it be there?
