148 Marine Macro- and Microalgae: An Overview
Table 1. Applications of macroalgae phycocolloids (adapted from van de Velde and de Ruiter 2002; Dhargalkar and Pereira
2005; Pereira 2004; 2008; Pereira et al. 2017).
Use
Phycocolloid
Function
Food additives
Baked food
Agar
Kappa, Iota, Lambda
Improve quality and control moisture
Beer and wine
Alginate
Kappa
Promote flocculation and sedimentation of
suspended solids
Canned and processed meat
Alginate
Kappa
Hold liquid inside the meat for texturing
Cheese
Kappa
Texturing
Chocolate milk
Kappa, lambda
Keep cocoa in suspension
Cold preparation puddings
Kappa, Iota, Lambda
Thicken and gel
Condensed milk
Iota, lambda
Emulsify
Dairy Creams
Kappa, iota
Stabilize emulsion
Fillings for pies and cakes
Kappa
Give body and texture
Frozen fish
Alginate
Give adhesion and moisture retention
Gelled water-based desserts
Kappa + Iota
Kappa + Iota + CF
Gel
Gums and sweets
Agar
Iota
Gel, texturize
Hot preparation flans
Kappa, Kappa + Iota
Gel and improve mouth-feel
Jelly tarts
Kappa
Gel
Juices
Agar
Kappa, Lambda
Provide viscosity, emulsify
Low calorie gelatins
Kappa + Iota
Gel
Milk ice-cream
Kappa + GG, CF, X
Stabilize emulsion and prevent ice crystal
formation
Milkshakes
Lambda
Stabilize emulsion
Salad dressings
Iota
Stabilize suspension
Sauces and condiments
Agar
Kappa
Thicken
Soymilk
Kappa + iota
Stabilize emulsion and improve mouth-feel
Cosmetics
Shampoos
Alginate
Vitalize interface
Toothpaste
Carrageenan
Increase viscosity
Lotions
Alginate
Emulsify, provide elasticity, and skin firmness
Lipstick
Alginate
Provide elasticity, viscosity
Medicinal and Pharmaceutical uses
Dental mold
Alginate
Aid in form retention
Laxatives
Alginate
Carrageenan
Circumvent indigestibility and provide
lubrication
Tablets
Alginate
Carrageenan
Encapsulate
Metal poisoning
Carrageenan
Bind metal
HSV
Alginate
Inhibit virus
Table 1 contd. …