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Carrageenan is naturally derived from the Rhodophyta genus (carrageenophytes). Carrageenan is a sulfated polysaccharide with galactose units with alternating α (1–3) and β (1–4) bonds. There are three main classes of carrageenan, kappa (κ), iota (Ι), and lambda (λ) owing to differences in the degree of sulfation. Κ‐carrageenan has one sulfate moiety per disaccharide, Ι‐carrageenan has two sulfate moieties, while λ ‐carrageenan has three. Furthermore, Ι‐carrageenan and Κ‐carrageenan are used as gelling agents, and λ ‐carrageenan are used as thickening and viscosifier agent in cosmetic application due to its unique rheological properties [130, 131]. Carrageenan is known to decrease the effect of photoaging, sunburn, wrinkles, and skin cancer induced by harmful ultraviolet‐B rays (UVB) (290–320 nm) [132]. Several studies have demonstrated significant photo‐protection properties of carrageenan against detrimental effects of UVB‐induced cell damage and ROS, suggesting its crucial role as a photo‐protective cosmetic excipient in skin lightening products [101–103].