 These sorts of gels are thermoreversible, meaning that they gel when temperature drops and melt when the gel is heated.The food industry depends on this natural component and are used to add texture as a way of additive to certain foods candies, ice cream and puddings.When carrageenans are used as food additives in the EU, they are referred to as E407 (E407a is a Processed Eucheuma seaweed, where most impurities are washed out, but most of the cellulose remains).