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Applications:
Seaweed's are non-toxic to humans, have unique rheological
properties and cost less than other industrial gums, such as xanthan gum .
Although they are also used in the production of pet food, mainly for dogs and cat, and
the production of fodder, for fur-producing mammals and fish in aquaculture there main application is for use as supplements in human foods.
They are employed in human food to optimise the socalled organoleptic factors (body, texture, flavour enhancement, mouth feel, chewyness,
smell and taste),their application as result of this is very broad.
Many food products are not homogeneous.
Water-soluble phycocolloids present in seaweed can 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. This
will prevent both precipitation and separation. 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. The stabilising and
binding functions of the phycocolloids present in many seaweed's are also important for the retention of food structure during processing, such as heat sterilisation of canned food. The use of milled seaweed or phycocolloids (seaweed extracts)depend mainly on the proces.
The health food stores have opted for the use of seaweed while the food industry does prefer the phycocolloids (seaweed extracts).
The phycocolloids extracted from seaweeds are far more common in modern food than are seaweeds.
The industry is using them not for their nutritional value but effects as viscosifiers,stabilisers and gel formers.
The viscosity of a solution of macromolecules depends primarily on the effective volume occupied by the macromoleculesIn aqueous systems, this is a property that is closely related to their ability to bind water. Phycocolloids are therefore used in a huge number of food products to give the proper thickening. Sometimes listing them as protective or preservative agents. The mechanism of gel formation is different for each phycocolloid.
Consequently, each has found its application in different types of products such as the beef patties used in burgers and puréed fruit.
Main markets.(Applications)
* Vegetarian market. A good source of protein and enzymes for people on vegan, vegetarian, macrobiotic, and raw food diets.(Health Food Shops.)
* Nutritional drink manufacturers. Supplement of one or more seaweeds for their health benefits-providing essential mineral and trace minerals, super nutrition drink formulas and herbal extracts.
* Food manufacturers and food service providers using milled seaweed to impart a salty taste to their products. Reducing the amount of sodium content. For their binding qualities or to lightly thicken cooked product. Seasoning blends, salad dressings, by frozen entrees for sauces and gravies, soup stock, trail mixes and baking.
* Seasoning. (Flavor enhancement.) Seaweed contain natural MSG. Synthetic MSG is used a lot to improve flavor profiles. There are indication linking MSG to body weight increases. Kelp is used more and more to enhance existing flavors and replace the use of synthetic MSG or other chemicals.
* Natural HBA manufacturers use seaweed in cosmetics, shampoos and skin treatments.
* More recently as source of alginic acids (sodium alginates), to remove heavy metals and radioactive isotopes from the body and the bones.
* After party capsules. Detoxification from the body after the party ends.
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