The phycoclloids or phyto-nutrients are extracted from different seaweeds for use in ice cream, chocolate milk, milk dessert gels, milk-based
foods, protein-based foods, water-based desserts, and water-based liquids (fruit
juices)s, shakes etc.
extracted from seaweeds are far more common in modern food than are seaweeds in their entire form, but this is not because of their nutritional value but there ability to give viscosity, gel strength and stability to aqueous mixtures, solutions and emulsions.
|| Dried seaweed.|
However instead of using the extracts you can use seaweed as a whole or milled.( powder). Whole seaweed is a unique mixture of vitamins, minerals/trace elements, protein, fiber, anti-oxidants and Phyto-nutrients, unknown in any land plants. Has many health benefits and the combination with milk will add additional power to it.
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The four most used seaweeds for extraction are and can be replaced:
The mechanism of gel formation is different for each phycocolloid.
Consequently, each has found its application in different types of products
Agar : Agars have a relatively low sulphate content and are good gelling agents with water alone.
Most expensive of the three.
Algin : alginates will stabilise oil-and-water emulsions, such as mayonnaise, and suspensions of
finely distributed solid material in water, such as some salad dressings. By choosing the right type
of alginate one can determine the properties of the gel, i.e. brittle, elastic or soft.
The gel stability is not temperature dependent. Algin is non-toxic and is not reabsorbed into the
rest of the body from the gastrointestinal tract. Alginate is specific and consistent in its reaction,
is resistant to stomach acidity and the enzymes present in the intestinal tract ... it has also been
shown to have no adverse effect on the ability of humans to assimilate calcium and other natural
minerals. Natural detoxification.
Carrageen: do not form gels with water but need the addition of salts to do so. That is one of
the reasons why ice cream can make thirsty.
Has a range of properties that fulfil the requirements of the food industry.
They are non-toxic to humans, have unique rheological properties and cost less than other
industrial gums, such as xanthins gum .