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Algae & Atlantic seaweed.
Seaweed (extracts) are employed in
human food to optimize organoleptic factors.
Body, texture, flavor enhancement, mouth feel, chewy ness, flavors and taste and
their application is a very broad one.
Used in many foods to give the proper thickening and homogeneous.
Employing the gel forming properties of phycocolloids to
reconstituted food, such as the beef patties used in burgers and puréed fruit.
To restructure food such as crabsticks and onion rings, and the pimiento
stuffing of olives.
The
extracts or Phycocolloids in food products are polysaccharides, have the ability to
give viscosity, gel strength and stability to aqueous mixtures, solutions and
emulsions. This will prevent both precipitation and separation.
These water-soluble phycocolloids
act as stabilisers in complex systems, such as fruit juices with
fruit cells, to keep particles or small droplets evenly distributed
in the water phase, mainly by increasing the viscosity of the water
phase. Furthermore, the addition of charged polymers such as
alginate may produce charged films at the interface, so that individual
particles or droplets will repel each other. They are non-toxic to
humans, have unique rheological properties and cost less than other
industrial gums.
Instead of using the extract (refined) seaweeds, you can use the
natural product either milled or as a whole.
Alginates, carrageen, agar The principal phycocolloids are
the alginates (salts of alginic acid) from
brown algae (Phaeophyta), the sulphated galactans, agars and
carrageenans, the red algae (Rhodophyta).
Agars have a relatively low sulphate content
and are good gelling agents with water alone.The phycocolloids extracted
from seaweeds are far more common in modern food than are seaweeds in their
entire form, but not because of their nutritional value.
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Alginate,
Ice-cream, artificial
whipped toppings, bakery icing, baking whipped cream, canned foods,
chocolate milk, dessert gels, desserts and dessert gels, dry mixes, dressings,
pastry fillings, fruit juices, liquors, frozen food, imitation coffee creams,
ice-cream, instant milk puddings, ketchup, low-calorie jellies, mayonnaise,
margarine, milkshakes, mashed potatoes, ready-made soups, syrups, sauces, jams,
puddings, pie fillings. |
Carrageen
Irish
Moss contains several biological active ingredients and one of the better known
one is carrageen.
The
principal food uses of carrageen are:
ice
cream, chocolate milk, milk dessert gels, milk-based foods,
protein-based foods, water-based desserts, and water-based liquids (fruit juices).
Because of their particular reactivity with milk proteins such as casein
find use in a wide range of dairy products. The ability to interact with and
stabilize milk proteins is used in instant milk puddings to produce gelling when
added to cold milk and for stabilizing cocoa in chocolate milk. Carrageen are
also used to act as secondary stabilizers in ice-cream adding creaminess and
for preventing synaeresis (crystal formation under freeze-thaw
conditions).
In
Beverages and bakery products, dietetic food, dressings and sauces, and frozen
food acting as thickeners, stabilizers and emulsifiers | |
Agar
A large market for agar in the
western world is in canned foods, especially canned pet-foods.
Agar is
capable of withstanding the sterilization process. The neutral
gel is also much more stable in acidic conditions than either carrageen an or
gelatin.
Alginates
are employed as stabilizers and emulsifiers, for instance to prevent water
leakage from
frozen fish during thawing, or to prevent the degradation of starch.
Furthermore, alginates will stabilize oil-and-water emulsions, such as mayonnaise, and
suspensions of finely distributed solid material in water, such as some salad
dressings. | |
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