Seaweed (extracts) are employed in human food to optimise organoleptic factors

Body, texture, flavour enhancement, mouth feel, chewy ness, flavour

and taste), and their application is a very broad one.

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Many food products are not homogeneous. 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. 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. 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.

Liquid Formulations:

 Nutritional drink manufacturers.

Supplement of one or more seaweeds for their health benefits-providing essential mineral and trace minerals.

 

Energy drinks/after party energy boosters

Decoration

 super  nutrition drink formulas and herbal extracts.

 
 
Seaweed Shakes/fruit shakes/liquid formulations
 
Traditionaly seaweed were used to @draw@ boils with hot water to extract the valuable components and honey,lemon or orange added.(SOMETIMES EVEN WISKEY). Cook by simmering slowly, avoid boiling.
Irish Moss contains several biological active ingredients and one of the better known one is carrageenan.
 

The principal food uses of carrageenans 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 stabilise milk proteins is used in instant milk puddings to produce gelling

when added to cold milk and for stabilising cocoa in chocolate milk Carrageenans 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

 
 

 Use of seaweed (extracts) for restructuring food.

Phyco-colloids in food products

  

Phycocolloids are used in a huge number of food products

to give the proper thickening. Many food products are not homogeneous.

The stabilising properties of phycocolloids are intimately related to their viscosity. Phycocolloids, which 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.

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.

 
 
Beverages and bakery products, dietetic food, dressings and sauces, and frozen food are also among the products that may incorporate carrageenans, acting as thickeners, stabilizers and emulsifiers
 
 
 
 
.Confectionery products

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.

 

A large market for agar in the western world is in canned foods,

 especially canned pet-foods. Agar is capable of withstanding the sterilisation process. The

neutral gel is also much more stable in acidic conditions than either carrageenan or gelatine.

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 stabilise oil-and-water

emulsions, such as mayonnaise, and suspensions of finely distributed solid material in water, such as some salad dressings.

 

         Alginates, carrageen, agar    

 

                                                           

Seaweed extracts

The principal phycocolloids are the alginates

(salts of alginic acid) from brown algae (Phaeophyta) and the sulphated

galactans, agars and carrageenans, from 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.

 

 

Nutritional supplements

These nutritional supplements

are also composed of many other compounds, such as vitamins, amino acids, anti oxidants

minerals and herbs. The combination of ingredients used varies between products and each product, therefore, has different uses from alleviating nutritional disorders to digestive complains, and hormonal and nervous system irregularities .

 

 
 

In the North-West (Ireland, Iceland, Uk/Scotland, Norway) Irish Moss is still popular as a drink and a natural remedy and used for the treatment of cough, colds, bronchitis, asthma and arthritis.

It is only in the past 75 years have we forgotten our medicinal "roots" in favour of patent medicines. For the first 5000 years of our civilization, humans relied on foods and herbs for medicine, we should not forget the well-documented, non-toxic and inexpensive healing properties of these whole foods.

 

Another advantage is the fact that seaweed is considered as safe. FDA, Classification as Grass. (Generally Recognised As Safe).

 

Irish Moss or Carrageen Moss is still used to thicken soups, stews and jams. to reduce the cravings for food and alcohol. (Appetite.)

Living seaweeds are pried one by fish, periwinkles and others. To protect themselves they produce substances to repell them. (Appetite reducing substances)

 

Sea fruit wine
Seaweed wine/seaweed beer.

 Many of the nutrients from the seaweed get released during the fermentation.

Seaweeds are a great source of amino acids, vitamins, and minerals. The process of fermentation increases the amounts of Polysaccharides.   Citric acid used to lower the PH to 4.5 of seaweed extracts before starting the fermentation. Similar to the PH of grapes. Some sugar added to get the brew started. Seaweed contains only a limited amount of fermentable sugar. (3-5%) and up to 15-20% of none fermentable sugars the so called Polysaccharides. Polysaccharides are large, complex carbohydrate molecules containing three or more monosaccharide's. Living organisms use polysaccharides to store energy, and polysaccharides also form part of cell structural fibres. Starch consists of many glucose monosaccharaides hooked together in both linear and branched forms. Pectin, gums and cellulose are also large polysaccharide molecules.

Saccharide means sugar.

Most used seaweeds are kelp, sugar kelp and Irish Moss.
 
Victorian formulation.
 

In the old day’s used not as a source of wine but medicine.

Please do not try it yourselves. It is just for information/ fun.

'Tonic wine' was used "as a remedy in diseases of the hip and other bones and joints of children":

Recept:

* 163/4 gallons of distilled water

* 98 lbs of grapes

* 84lbs of white sugar

* 163/4 oz bitartrate of potash (acid of potassium tartrate)

* 23lbs 9 oz Fucus vesiculosus, dried

"Crush the grapes, and pack them in a cask with alternate layers of the fucus. Dissolve the sugar and bitartrate of potash in the water and pour the solution upon the fucus and grapes. Keep in a warm place, and, if necessary, add a little yeast to promote fermentation."

Again please 'DO NOT TRY THIS AT HOME' - Victorian medical practices are notoriously spurious and are usually best left in the past.

 

All our products are from natural sources and grown in the wild. This does mean that there can be seasonal fluctuations in their availability, particularly as our products are so popular that sometimes we are simply sold out!

 

To avoid disappointment we therefore ask you to email your requirements to us. We will then contact you directly to answer your questions or confirm your order.