Carrageenan is used widly in the food industry. The use depents on their character. That is very important to determine their composition - structure. We have extracted the carrageenan from Red seaweed. In order to investigate its transformation (translatable properties), we summary a optimum structure of this carrageenan by standard calculation program Hyper Chem . About the optimum structure where is a information of some properties of this carrageenan as folowing: linked length, linked corners, and formula of carragenan.
