Seaweed Polysaccharides (Agar, Alginate Carrageenan)

Seaweed polysaccharides are widely utilized in the food industry and are of particular technological importance due to their broad spectrum of functionality with particular emphasis on gelation and viscosity enhancement. The functionality is adjusted with great precision by modifying the fine structure of polysaccharides or changing solvent conditions (e.g., pH, ionic strength, etc.). The most industrially relevant types of seaweed polysaccharides are carrageenan, agar, and alginate. Carrageenan and agar are galactans whereas alginate consists of mannuronic and guluronic acid residues. Seaweed polysaccharide backbones are frequently functionalised with various groups (e.g., sulphate, methoxy, etc.) and all three carry negative charges. Consequently, they have the ability to interact to a variable extend with cations resulting in formation of gels with properties that cover the entire range of the industrially relevant thermo-mechanical spectrum. Seaweed polysaccharides are essential tools for texture modification, colloidal stabilization, fat reduction, and shelf-life extension as well as creation of new products and find applications across food industry.