The present invention discloses a carrageenan composition comprising: sodium in the range of about 5.410 to about 8.230%, preferably about 6.300 to about 8.230%, and more preferably about 7.380 to about 8.230%； potassium in the range of about 0.023% to about 0.248%, preferably about 0.023 to about 0.238%, and more preferably about 0.023 to about 0.078%； calcium in the range of 0.046-0.553%, preferably 0.046-0.446%, and more preferably 0.046-0.325%； and magnesium in the range of about 0.051 to about 0.338%, preferably about 0.051 to about 0.244% and more preferably about 0.051 to about 0.127%； wherein the carrageenan product has a gelling temperature of 7-30° C., preferably 7-18° C., more preferably 7-12° C.； and a melting temperature in the range 16-38° C., preferably 16-28° C., more preferably 16-24° C.
