Carrageenan only the lambda form (and the sodium salts of the other two) are soluble. When used in food products, carrageenan has the EU additive E numbers E407 or E407a when present as "processed eucheuma seaweed". Technically carrageenan is considered a dietary fibre. In parts of Scotland and Ireland, where it is known by a variety of local and native names, "Chondrus crispus" is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange. Although carrageenans were introduced
Orcein process was developed in France. The lichen is extracted by urine or ammonia, then the extract is acidified, the dissolved dye precipitates out and is washed. Then it is dissolved in ammonia again, the solution is heated in air until it becomes purple, then it is precipitated out with calcium chloride. The resulting insoluble purple solid is known as French purple, a fast lichen dye that was much more stable than other lichen dyes. Orcein Orcein, also archil, orchil, lacmus and C.I. Natural Red 28, are names for dyes extracted from several species of lichen, commonly known as "orchella weeds",