Tag: Red algae

Agar-agar, derived from red algae, is the most common form of vegan gelatin, but many home cooks don't realize how different their properties are. This guide explains the key distinctions between agar agar and vegan gelatin for perfect plant-based desserts and savory dishes..

Did you know that after age 40, people typically lose about 1% of their bone mineral density each year? AlgaeCal offers an alternative to traditional rock-based supplements, with its calcium sourced from a unique, plant-based red marine algae, which is a key factor in its high bio-availability and effectiveness.

Sea moss is not a single species, but an umbrella term for several red seaweeds. Therefore, when asking what else is sea moss called, the answer varies depending on the specific type and where it is harvested.

Derived from red algae, agar agar is a naturally occurring, high-fiber food that has been a staple in Asian cuisine for centuries. Composed of up to 80% soluble fiber, this powerful plant-based ingredient is celebrated for a variety of health advantages beyond its versatile culinary uses.

According to a study on edible macroalgae, some red species like *Palmaria palmata* can contain over 2000 ppm of iodine, proving that there is indeed **iodine in red algae**, but content varies significantly by species and other factors. This trace mineral is essential for thyroid function, but moderation is key to avoid health risks from excess intake.

Carrageenan is a type of polysaccharide derived exclusively from certain species of red algae. This natural ingredient is widely used across various industries, from food and pharmaceuticals to cosmetics, due to its versatile gelling, thickening, and stabilizing properties. However, not all red algae are created equal when it comes to producing the specific types of carrageenan with different functional characteristics.

Agar, also known as agar-agar, has been used as a food ingredient for centuries in Asia and is a popular vegan alternative to animal-derived gelatin. It is a translucent, plant-based, gelatin-like substance derived from the cell walls of red algae.

Carrageenan is a linear sulfated polysaccharide extracted almost exclusively from red algae. Despite common confusion, brown algae do not contain carrageenan, but instead produce other polysaccharides like alginate and fucoidan. This distinction is critical for understanding the source and function of these different marine hydrocolloids used across the food, cosmetic, and pharmaceutical industries.

Over 90% of global carrageenan output is sourced from cultivated Eucheuma and Kappaphycus species. This makes the warm-water red algae, Kappaphycus alvarezii, the primary species used for producing refined carrageenan, specifically the kappa-type. Other red seaweeds, including *Eucheuma denticulatum*, are also important sources for different types of carrageenan.

Carrageenan is a family of polysaccharides derived from red algae, and over 90% of the world's supply now comes from cultivated species like *Kappaphycus* and *Eucheuma*. Understanding which seaweed contains carrageenan is essential for appreciating its role as a versatile food ingredient and stabilizer.