The carrageenans are linear, sulfated Polysaccharides extracted from various species of the Rhodophyta (marine red algae). The carrageenan backbone is based on a repeating disaccharide sequence of $eta$-D-galactopyranose residues linked glycosidically through position 1 and 3, and $alpha$-D-galactopyranose residues linked glycosidically through position 1 and 4. Carrageenans are typical food polysaccharides in that food applications overwhelmingly dominate their end uses. Other applications, hewer, including cosmetics, pharmaceuticals, industrial suspensions and paints are also of importance But because of its high degree of gelling and viscosity with low solubility, carrageenan is limited to use beyond $0.03\%$ as food additives. Response Surface Methodology was applied for optimizing the processing parameters of ultrasound treatment in order to produce low-molecular-weight carrageenan. The use of ultrasound significantly reduced viscosity of $lambda$-carrageenan solutions. Optimal parameters for ultrasound reduction of carrageenan molecular weight were: temperature, $10^{circ}C$; ultrasound intensity, 121.64 $W/cm^2$ ; tarrageenan concentration, $2\%$; treatment time, 40 min. As the gel permeation chromatogram of dextran standards (M.W.= 500,000 ; 260,000 ; 167,000 ; 71,400 ; 42,000) and ultrsound treated carrageenan, the molecular weight of ultrasound treated carrageenan were approximately 200,000 (peak 1) and 60,000 (peak 2), respectively.