Seaweed powder

Abstract

The invention provides seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not adversely affect or less affects the desired color of the product comprising it. In addition, the seaweed-based powder of the present invention enables the preparation of gels having optimal strength for intended applications. In particular, the present invention provides a seaweed-based powder having an inflatable bulk density (ABD) of at least 0.20 and a CIELAB L * value of at least 70.

Description

[0001] Cross-references to related patent applications

[0002] This application claims the benefit of European Patent Application No. 18199778.4, filed on October 11, 2018, entitled Seaweed-Based Powder, and European Patent Application No. 19199003.5, filed on September 23, 2019, entitled Seaweed Flour, which are hereby incorporated by reference in their entirety.

[0003] This application is a divisional application of the patent application with application number 201980058823.0 (international application number PCT / US2019 / 054997), whose national phase entry date is March 9, 2021, application date is October 7, 2019, and title is “Seaweed Powder”. Technical Field

[0004] The present invention relates to a seaweed based powder for use in food, beverages, nutritional products, dietary supplements, feed, personal care applications, pharmaceutical applications and industrial applications. The present invention also relates to a method for making the seaweed based powder. Background Art

[0005] The world production of seaweed is believed to be approximately 20,000,000 tons per year. Recently, improved ways of cultivating and harvesting seaweed have been developed that not only increase production but also allow for more effective growth control. Examples of cultivation systems for seaweed are disclosed in EP 2 230 895, EP 3 246292 and WO 2017 / 131510. However, despite recent advances in cultivating and harvesting seaweed, it is believed that the seaweed produced still lacks the flexibility to be effectively used in a wide range of applications.

[0006] Seaweed is a plant-like organism that lives in marine environments, usually attached to rocks or other hard substrates. Seaweed can be tiny, such as microalgae, but can also be huge, such as macroalgae that grow in "forests" and towers (like underwater forests from their seafloor attachers). Most seaweed species are green (over 6,500 species), brown (about 2,000 species), or red (about 7,000 species).

[0007] Since hundreds of years, people have realized that seaweed is beneficial to human and animal health, and recently, various studies have shown that seaweed can be effectively used as a fat substitute. As people become more and more aware of the relationship between diet and health, the consumption of seaweed has been and is increasingly concerned. At present, many new food products based on seaweed have been developed and sold, thereby providing enhanced health benefits and the potential for reducing the risk of disease. When eaten directly as a dietary supplement or after a slight amount of pre-processing, seaweed also has a series of natural functional properties, such as nutritional properties, physicochemical properties and texture properties, in addition to huge health benefits; and when used as an ingredient for making various products, seaweed can convey its favorable functional properties to these products. Seaweed also has various colors, such as red, green and brown, and is an excellent source of a large amount of natural pigments that can give various products interesting properties. For example, pigments can give interesting sensory properties and beneficial health properties to food. The color of seaweed usually depends on the location and pigmentation of the seaweed. Seaweed pigments include chlorophylls and carotenoids, such as carotenes (b-carotene), xanthophylls (fucoxanthin, violaxanthin, antheaxanthin, zeaxanthin, lutein, neoxanthin), and phycobiliproteins (typical for red seaweed). Pigments are substances that determine the actual color of the seaweed by absorbing light waves and reflecting a specific color of the seaweed. For example, green seaweed contains the pigment chlorophyll, which reflects green light; red seaweed contains phycoerythrin and / or phycocyanin, which reflect red light; brown seaweed contains fucoxanthin, which reflects brown light; and so on.

[0008] However, in certain applications, the natural color of seaweed is undesirable. For example, in a range of food applications, such as dairy products, for example yogurt, milk-containing beverages and cheese; bakery products, for example pastries, cakes, bread and biscuits; confectionery products, for example pies and cookies; but also personal care applications, such as lotions, creams, shampoos, etc., the ingredients used should have a neutral color, i.e. as white as possible, so as not to affect the final color of the product in which it is contained, such that it would render the product no longer acceptable to consumers.

[0009] Until now, it has not been possible to successfully produce a practically colorless powder from seaweed, especially red seaweed. Currently available seaweed powder has a yellow to brown color. For this reason, seaweed powder produced by existing methods is not suitable as an ingredient for high-quality products, especially sensory complex food, personal care or pharmaceutical products.

[0010] It would also be desirable to provide a product that is not chemically bleached. In recent years, chemical treatments and chemical additives have become suspect and it would be desirable to avoid such treatments and additives as much as possible. Furthermore, many countries prohibit the use of chemically bleached flours, particularly in food products. It would therefore be highly desirable that seaweed flour should be prepared in an all-natural process without the use of bleaching chemicals, such as chlorine.

[0011] Therefore, there is a clear need for a seaweed-based ingredient having a neutral color that does not affect, or affects to a lesser extent, the desired final color of the product containing it. There is also a need for a non-chemically modified seaweed-based ingredient having the desired neutral color described above. Summary of the invention

[0012] The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention (hereinafter referred to as "the present powder") has the following advantages: it does not adversely affect or affects to a lesser extent the desired color of the product containing it. In addition, the seaweed-based powder of the present invention enables the preparation of a gel with optimal strength for the intended application.

[0013] In particular, the present invention provides a seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 and a CIELAB L* value of at least 70.

[0014] The present invention also provides a natural method for preparing the powder of the present invention. The natural method of the present invention (hereinafter referred to as "the present method") utilizes only natural thermal and mechanical treatments and harmless ingredients, and does not use harsh chemicals such as bases, oxidizing agents or bleaching agents or alcohols. The only added products used are water and natural salts, such as KCl, which are normally found in the ocean and therefore in the seaweed itself. An additional advantage of the present method may be that it can retain the nutritional and health benefits of the seaweed to a large extent unchanged.

[0015] Thus, the powder of the invention is a naturally processed powder, ie a powder obtained by a process without chemical steps, ie steps wherein chemicals such as those mentioned above.

[0016] The inventors have also observed that the powders of the present invention can be used to manufacture various high-end products, especially products with complex organoleptic properties, such as food products and personal care products. The inventors have also observed that the powders of the present invention have less impact on the organoleptic properties of the products containing them, in particular on the color. The impact on taste, smell, mouthfeel, appearance, etc. may also be reduced due to the use of the powders of the present invention. The powders of the present invention may also have the ability to impart not only excellent rheology and texture to those products, but also to improve the health-related properties of the products.

[0017] For example, in the case of food products, the use of the powders according to the invention may improve resistance to different diseases (eg obesity, dyslipidemia, hypertension, diabetes).

[0018] The inventors have also observed that, depending on the use case, the powders of the invention allow for optimal regulation, modification and / or adjustment of the properties of the products in which they are contained, such as rheology, and allow the designers of such products to reduce the number of ingredients in such products, thereby simplifying their formulation.

[0019] When used in, for example, food products, the dispersions of the present invention may not only positively influence the texture, flow, mouthfeel and / or ingestion of said product, but may also advantageously influence the biological mechanisms of digestion and / or provide a desired physiological effect.

[0020] When used in personal care products, the dispersions according to the invention can positively influence the appearance of the product and allow the active substances present in such products to be optimally delivered to the hair, skin or other location in need of care. This can also apply to pharmaceutical products.

[0021] Further advantages of the dispersion of the invention will become apparent from the detailed description of the invention given below. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 A method for determining the CO of a seaweed-based powder sample is shown. DETAILED DESCRIPTION

[0023] The present invention relates to a seaweed-based powder. The type of seaweed can be selected from a variety of types of seaweed. In the context of the present invention, so-called "seaweed" should be understood as macroscopic, multicellular marine algae, which can be wild or cultivated. Wild seaweed usually grows in the underwater area of ​​the sea or ocean without human cultivation or care. Cultivated seaweed is usually planted on various supports such as ropes, fabrics, nets, pipe nets, etc., which are usually placed below the surface of the sea or ocean. Seaweed can also be cultivated in pools, ponds, tanks or reactors containing seawater and placed on the coast or inland. The term "seaweed" includes members of red seaweed, brown seaweed and green seaweed. The seaweed according to the present invention is different from seaweed extracts, i.e. polysaccharides extracted from seaweed, such as agar, alginate, carrageenan, etc., functionally and structurally. Preferably, the seaweed is non-extracted seaweed, i.e., seaweed that is not used as input material in the process of making seaweed extracts. The non-extracted seaweed comprises polysaccharides in substantially their naturally occurring amounts, i.e. the amount of a certain polysaccharide present in the seaweed is at least 70%, more preferably at least 80%, even more preferably at least 90%, most preferably at least 95% of the naturally occurring amount of the corresponding polysaccharide, regardless of the method used to measure said amount.

[0024] Throughout this document, certain classifications of seaweed families, genera, etc. are used. The classifications mentioned are those commonly used in the field of seaweed cultivation and harvesting and / or in the field of seaweed extracts. Descriptions of the classification of red seaweeds are given, for example, by CW Schneider and MJ Wynne in Botanica Marina 50 (2007): 197-249; GW Sauders and MH Hommersand in American Journal of Botany 91(10): 1494-1507, 2004; and Athanasiadis, A. in Bocconea 16(1): 193-198.2003.- ISSN 1120-4060. An explanation of the classification of green seaweeds is given, for example, in the following document: Naselli-Flores L and Barone R. (2009) Green Algae. In: Gene E. Likens, (editor) Encyclopedia of Inland Waters. volume 1, pp. 166-173 Oxford: Elsevier. An explanation of the classification of brown seaweeds is given, for example, in John D. Wehrin Freshwater Algae of North America - Ecology and Classification, 1st edition, Chapter 22, Publisher: Academic Press, Editors: John D. Wehr, Robert G. Sheath, pp. 757-773.

[0025] In one embodiment, the seaweed used according to the present invention is green seaweed.

[0026] Preferably, the seaweed used according to the invention is red seaweed, i.e. seaweed belonging to the phylum Rhodophyta, or brown seaweed, i.e. the order, family and genus of the class Phaeophycaeae. Red seaweed has a characteristic red or purple color imparted by pigments called phycobilins present in the seaweed, such as phycoerythrin.

[0027] More preferably, the seaweed is a red seaweed selected from the family Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae and Furcellariaceae, or a combination thereof. Most preferably, the seaweed is selected from the genera Bangiales, Chondrus, Iridaea, Palmaria, Gigartina, Gracilaria, Gelidium, Rhodoglossum, Hypnea, Eucheuma, Kappaphycus, Agarchiella, Gymnogongrus, Sarcothalia, Phyllophora, Ahnfeltia, Mazzaella, Mastocarpus, Chondracanthus, Furcellaria and mixtures thereof.

[0028] Best results are obtained when the seaweed is selected from the group of seaweeds consisting of: Porphyra sp., Palmaria palmata, Eucheuma spinosum, Eucheuma denticulatum, Eucheuma sp., Eucheuma cottonii (also known as Kappaphycus alvarezii), Kappaphycus striatus, Kappaphycus sp., Chondrus crispus, Irish moss, Fucus crispus, Chondrus sp., Sarcothalia crispata, Mazzaella laminaroides, Mazzaella sp., Chondracanthus acicularis, Chondracanthus chamissoi), Chondracanthus sp., Gigartina pistilla, Gigartina mammillosa, Gigartina skottsbergii, Gigartina sp., Gracilaria sp., Gelidium sp., Mastocarpus stellatus and mixtures thereof.

[0029] It is known that some of the red seaweeds, such as Kappaphycus longicornis, can have green or brown strains; however, in the context of the present invention, when referring to, for example, a seaweed as a red seaweed, it is herein referring to the phylum and not the colour of the strain.

[0030] The most preferred brown seaweeds are those selected from the families Acsophyllum, Durvillaea, Ecklonia, Hyperborea, Laminaria, Lessonia, Macrocystis, Fucus and Sargassum. Specific examples of brown seaweeds include macroalgae (Durvillae potatorum), Durvillaea, D. antarctica and Knotted Kelp (Ascophyllum nosodum).

[0031] The inventors have observed that the powders of the invention obtained from green seaweeds (ie seaweeds belonging to the groups chlorophyta and Charophyta) and brown seaweeds are the most advantageous in the manufacture of feed or industrial products.

[0032] The ABD according to the invention is measured in g / ml. The powder of the invention has an ABD of at least 0.20. The inventors have surprisingly observed that the ABD of the powder of the invention beneficially contributes to achieving the advantages of the invention. Preferably, the ABD of the powder of the invention is at least 0.25, more preferably at least 0.30, even more preferably at least 0.35, most preferably at least 0.40. The ABD is preferably at most 0.98, more preferably at most 0.95, most preferably at most 0.90. Preferably, the ABD is between 0.20 and 0.98.

[0033] Preferably, the CIELAB L* value of the powder of the present invention is at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82.

[0034] Preferably, the powders according to the invention have a CIELAB b* value of at most 5.0, more preferably at most 3.5, most preferably at most 2.0. Preferably, the powders according to the invention have a CIELAB b* value of at most 20, more preferably at most 17, most preferably at most 15.

[0035] Preferably, the a* of the powder of the present invention is between 0.5 and 5.0, more preferably between 1.0 and 3.5, most preferably between 1.5 and 2.0.

[0036] Preferably, the b* of the powder of the invention is between 1 and 20, more preferably between 5 and 17, most preferably between 10 and 15.

[0037] Preferably, the powder of the present invention has an ABD of at least 0.25 and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. More preferably, the powder of the present invention has an ABD of at least 0.30 and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. Even more preferably, the powder of the present invention has an ABD of at least 0.35 and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. Most preferably, the powder of the present invention has an ABD of at least 0.40 and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82.

[0038] The powder of the present invention may have an excellent ability to prepare gels. The powder preferably has a storage modulus (G') of at least 10 Pa, more preferably at least 30 Pa, most preferably at least 50 Pa, measured in a 0.3 wt% aqueous dispersion of the powder. Preferably, the powder has a critical gelling concentration (C0) of at most 0.5 wt%, more preferably at most 0.3 wt%, most preferably at most 0.1 wt%.

[0039] Preferably, the powder of the present invention has an ABD of at least 0.25, a CIELAB L* value of at least 72 and a storage modulus (G') of at least 10 Pa. Preferably, the powder of the present invention also has a critical gel concentration (C0) of at most 0.5 wt. %. Preferably, the ABD is at least 0.30, more preferably at least 0.35, most preferably at least 0.40.

[0040] The powder of the present invention or the seaweed used to make the powder of the present invention is a non-chemically bleached (or non-chemically whitened) powder, i.e. a powder that is substantially free of oxidizing agents or bleaching agents. Bleaching agents are materials that lighten or whiten a substrate by a chemical reaction, which generally involves an oxidation or reduction process that degrades the color. In particular, the powder of the present invention is substantially free of any chlorine and its related compounds, such as hypochlorites, N-chloro compounds, chlorine dioxide, etc.; but it is also preferably substantially free of peroxygen bleaching agents, such as hydrogen peroxide, sodium perborate, etc.; and it is also preferably substantially free of any ozone-type agents, such as those described in US 1483546 or US 1565375. It should be understood in this context that the above compounds include their equivalent acids, if applicable.

[0041] Preferably, the powder of the present invention is also substantially free of any whitening pigments, ie any compound that provides a whitening effect by scattering light or any other physical phenomenon. Examples of such whitening pigments include titanium dioxide and the like.

[0042] By substantially free it is to be understood herein that the powder of the present invention comprises those compounds in an amount insufficient to achieve any bleaching or whitening effect and most preferably the powder is completely free of such compounds.

[0043] Preferably, the powder according to the invention has an ABD of at least 0.25, a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82, and the seaweed is selected from the group of seaweeds consisting of Porphyra, Dulse digitata, Eucheuma spinosa, Eucheuma dentata, Eucheuma spp., Eucheuma auriculata (also known as Kappaphycus longicornis), Kappaphycus heteroclada, Kappaphycus spp., Chondracanthus crispatus, Irish moss, Chondracanthus crispatus, Chondracanthus spp., Chondracanthus spp., Sarcothalia crispata, Sarcothalia crispata, Sarcothalia spp., Chondracanthus spp., Chondracanthus acicularis, Sea chicory, Gigartina pistilla, Gigartina mammillosa, Gigartina skottsbergii, Gigartina spp., Gracilaria spp., Gelidium spp., Mastocarpus stellatus and mixtures thereof. The powder preferably has a storage modulus (G'), measured in a 0.3 wt% aqueous dispersion of the powder, of at least 10 Pa, more preferably at least 30 Pa, most preferably at least 50 Pa. Preferably, the powder has a critical gelling concentration (C0) of at most 0.5 wt%, more preferably at most 0.3 wt%, most preferably at most 0.1 wt%.

[0044] More preferably, the seaweed is selected from the group of seaweeds consisting of Porphyra, Dulse palmate, Eucheuma spinosa, Eucheuma dentata, Eucheuma spp., Eucheuma otocarpus (also known as Kappaphycus longicornis), Kappaphycus heteroclada, Kappaphycus spp., Chondrus crispus, Irish moss, Chondrus crispus, Chondrus spp., Sarcothalia crispata, Sarcothalia, Sarcothalia, Chondracanthus spp., Chondracanthus acicularis, Sea chicory, Gigartina pistilla, Gigartinamammmillosa, Gigartina skottsbergii, Gigartina, Gracilaria, Gelidium, Mastocarpusstellatus and mixtures thereof; and has an ABD of at least 0.30 and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82.

[0045] Even more preferably, the seaweed is selected from the group of seaweeds consisting of Porphyra, Dulse palmate, Eucheuma spinosa, Eucheuma dentata, Eucheuma spp., Eucheuma otocarpus (also known as Kappaphycus longicornis), Kappaphycus heteroclada, Kappaphycus spp., Chondrus crispus, Irish moss, Chondrus crispus, Chondrus spp., Sarcothalia crispata, Sarcothalia, Sarcothalia, Chondracanthus spp., Chondracanthus acicularis, Sea chicory, Gigartina pistilla, Gigartinamammmillosa, Gigartina skottsbergii, Gigartina, Gracilaria, Gelidium, Mastocarpusstellatus and mixtures thereof; and has an ABD of at least 0.40 and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82.

[0046] By seaweed-based powder is understood herein a collection of seaweed particles, i.e. the powder comprises seaweed particles. The particles are obtainable by processing seaweed according to the method of the invention. Preferably, the seaweed particles preferably have a D50 of at least 20 µm, more preferably at least 50 µm, even more preferably at least 75 µm, even more preferably at least 85 µm, most preferably at least 120 µm. Preferably, the D50 is at most 750 µm, more preferably at most 500 µm, even more preferably at most 350 µm, most preferably at most 250 µm. Preferably, the D50 is between 20 µm and 750 µm, more preferably between 50 µm and 350 µm, most preferably between 75 µm and 250 µm.

[0047] The present invention also relates to a seaweed powder comprising seaweed particles having a D50 between 20 µm and 250 µm. Examples of seaweed suitable for preparing the powder are given above and will not be repeated here. Preferably, the seaweed powder has the ABD and L*, a* and b* values ​​as well as the D90, C0 and G' values ​​as described above.

[0048] Preferably, the seaweed particles forming the powder of the present invention preferably have a D90 of at least 125 µm, more preferably at least 100 µm, even more preferably at least 175 µm, most preferably at least 220 µm. Preferably, the D90 is at most 800 µm, more preferably at most 600 µm, most preferably at most 400 µm. Preferably, the D90 is between 125 µm and 800 µm, more preferably between 175 µm and 600 µm, most preferably between 220 µm and 400 µm.

[0049] Preferably, the seaweed particles have a D50 of at least 20 µm and a D90 of at least 125 µm, more preferably a D50 of at least 50 µm and a D90 of at least 175 µm, most preferably a D50 of at least 75 µm and a D90 of at least 220 µm.

[0050] Preferably, the powder of the present invention is a dry powder. So-called dry powder is understood herein as a powder having a water content of at most 25 wt % based on the gross weight of the powder. Preferably, the water content is at least 4 wt %, more preferably at least 6 wt %, even more preferably at least 8 wt %, most preferably at least 10 wt %. Preferably, the water content is at most 20 wt %, more preferably at most 15 wt %, most preferably at most 12 wt %. Preferably, the water content is between 4 wt % and 20 wt %, more preferably between 6 wt % and 15 wt %, most preferably between 8 wt % and 12 wt %. It has been observed that the production cost of over-dry powders according to the present invention may be very high, while the shelf life of over-wet powders may be slightly short.

[0051] Preferably, the seaweed-based powder of the present invention comprises at least 80% dry basis of seaweed particles, more preferably at least 90% dry basis, even more preferably at least 92% dry basis, and most preferably at least 96% dry basis by weight. The remaining weight % up to 100% by weight may comprise foreign matter other than seaweed particles. Examples of foreign matter include impurities and / or undesirable minerals (i.e., minerals that are harmful to human or animal health) that typically remain between seaweed particles after seaweed processing. It is desirable to minimize the presence of foreign matter, for example by carefully cleaning and processing the seaweed into the powder of the present invention.

[0052] The inventors have observed that the powder of the present invention has functional properties when dispersed in an aqueous medium, i.e. the powder helps to adjust the rheology and stabilize the product containing it to a level that has not been achieved so far with existing seaweed powders. Preferably, the powder of the present invention has a G' of at least 70 Pa, more preferably at least 90 Pa, even more preferably at least 110 Pa, most preferably at least 120 Pa. Preferably, the G' is at most 500 Pa, more preferably at most 400 Pa, even more preferably at most 300 Pa, most preferably at most 200 Pa.

[0053] The functionality of the powders according to the invention may vary within wide ranges, depending on the type of seaweed used as raw material in the preparation of the powders. For example, a powder according to the invention having a G' value of at least 50 Pa may be obtained from Eucheuma spinulosa, while a higher G' of at least 120 Pa and even at least 180 Pa may be obtained from Chondrus crispus or Eucheuma aurantii, respectively.

[0054] The storage modulus G' is commonly used to analyze the rheological properties of products, most commonly those used to prepare dispersions. G' is a measure of the deformation energy stored in a dispersion during the application of shear forces and provides an excellent indication of the ability of the product to influence the viscoelastic behavior of the dispersion. For the purposes of the present invention, G' is measured on an aqueous medium containing a reduced amount of 0.3% by weight of the powder of the invention relative to the total weight of the aqueous medium. It is highly desirable to obtain a dispersion with the highest possible G' value at the lowest possible powder concentration.

[0055] The so-called "aqueous dispersion" comprising the powder of the present invention is understood herein as a composition wherein the powder is dispersed in an aqueous medium, the aqueous medium preferably forming a continuous phase. Preferably, the powder is uniformly dispersed in the medium. The powder may be dispersed within the aqueous medium (i.e., in the bulk), but may also be present at any interface present in the aqueous medium, such as an interface between water and any component other than the powder, such as an oil. Examples of dispersions include, but are not limited to, suspensions, emulsions, solutions, and the like.

[0056] As used herein, the term "aqueous medium" refers to a liquid medium comprising water, non-limiting examples of which include pure water, aqueous solutions and aqueous suspensions, and aqueous liquid media such as dairy products such as reconstituted skim milk, milk, yogurt, etc.; personal care products such as lotions, creams, ointments, etc.; and those contained in pharmaceutical products. In the context of the present invention, the most preferred aqueous medium for determining G' is reconstituted skim milk, so G' is measured on a reconstituted skim milk solution containing 0.3% by weight of the powder of the present invention relative to the total weight of the solution.

[0057] The inventors have observed that, due to its optimal rheology, the powder of the present invention, when added to food products, in particular to dairy products, facilitates the manufacture of products with excellent texture, thereby obtaining, for example, a smooth and / or glossy texture; an excellent mouthfeel, such as a creamy and / or viscous mouthfeel. In addition, due to its excellent functional properties, the powder of the present invention can facilitate the preparation of scoopable, semi-gelled or gelled products. When varying the amount of the powder of the present invention in the product, its texture can be adjusted to have the desired consistency, balance and characteristics, thereby allowing the manufacture of products with optimal appearance, texture and mouthfeel. Such advantageous properties are knowledge that the inventors have never known so far in products utilizing seaweed-based ingredients. The powder of the present invention may also have the necessary functionality required to adjust and / or increase the viscosity, cohesion and firmness of the product containing it, and may also have the necessary functionality required to stabilize proteins and particulate matter within the product.

[0058] Preferably, the powder has an ABD of at least 0.25, a storage modulus (G') of at least 10 Pa and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82, as measured on a 0.3 wt% aqueous dispersion of the powder of the invention. More preferably, the powder of the invention has an ABD of at least 0.30, a storage modulus (G') of at least 10 Pa and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. Even more preferably, the powder of the invention has an ABD of at least 0.35, a storage modulus (G') of at least 10 Pa and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. Most preferably, the powder of the invention has an ABD of at least 0.40, a storage modulus (G') of at least 10 Pa and a CIELABL* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. The powder preferably has a storage modulus (G') of at least 30 Pa, most preferably at least 50 Pa. Preferably, the powder has a critical gelling concentration (C0) of at most 0.5 wt%, more preferably at most 0.3 wt%, most preferably at most 0.1 wt%. The seaweed used to make the powder is preferably a non-extracted seaweed. Preferably, the seaweed is selected from the group of seaweeds consisting of Porphyra, Dulse, Eucheuma, Eucheuma, Eucheuma, Eucheuma, Kappaphycus, Kappaphycus, Chondrus crispus, Irish moss, Chondrus crispus, Chondrus, Sarcothalia crispata, Sarcothalia, Sarcothalia, Chondracanthus, Chondracanthus, Chondracanthus acicularis, Sea Chicory, Gigartina, Gigartina pistilla, Gigartina mammillosa, Gigartina skottsbergii, Gigartina, Gracilaria, Gelidium, Mastocarpus stellatus and mixtures thereof. The powder is preferably non-chemically bleached. Preferably, the powder is also substantially free of any whitening pigments.

[0059] Preferably, the powder of the present invention has an ABD of at least 0.25, a critical gel concentration (C0) of at most 0.5 wt% and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. More preferably, the powder of the present invention has an ABD of at least 0.30, a critical gel concentration (C0) of at most 0.5 wt% and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. Even more preferably, the powder of the present invention has an ABD of at least 0.35, a critical gel concentration (C0) of at most 0.5 wt% and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. Most preferably, the powder of the invention has an ABD of at least 0.40, a critical gelling concentration (C0) of at most 0.5 wt% and a CIELAB L* value of at least 72, more preferably at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82. The powder preferably has a storage modulus (G') of at least 10 Pa, more preferably at least 30 Pa, most preferably at least 50 Pa. Preferably, the powder has a critical gelling concentration (C0) of at most 0.3 wt%, most preferably at most 0.1 wt%. The seaweed used to make the powder is preferably a non-extracted seaweed. Preferably, the seaweed is selected from the group of seaweeds consisting of Porphyra, Dulse, Eucheuma, Eucheuma, Eucheuma, Eucheuma, Kappaphycus, Kappaphycus, Chondrus crispus, Irish moss, Chondrus crispus, Chondrus, Sarcothaliacrispata, Sarcothalia, Sarcothalia, Chondracanthus, Chondracanthus, Chondracanthus, Chondracanthus, Chondracanthus acicularis, Sea Chicory, Gigartinapistilla, Gigartina mammillosa, Gigartina skottsbergii, Gigartinapistilla, Gracilaria, Gelidium, Mastocarpus stellatus and mixtures thereof. The powder is preferably non-chemically bleached. Preferably, the powder is also substantially free of any whitening pigments.

[0060] A variety of products, in particular food products, can benefit from the advantageous properties of the powder of the present invention, non-limiting examples of which include refrigerated or ambient-stable desserts with a gelled, aerated or creamy texture, such as tarts, cream desserts, cream caramels, puddings, egg-based desserts, custards, Vla, custards, whipped creams, aerated toppings, layered desserts; coffee creamers; beverages, in particular dairy beverages, such as flavored milks and drinkable yogurts, cocoa milks; creams, in particular dairy creams; and frozen desserts, which food products can be based on dairy or vegetable fat / protein sources.

[0061] Another indicator of the improved functionality of the powders of the invention is their reduced critical gelling concentration (C0), i.e. a C0 below 0.1 wt. %. C0 represents the lowest concentration of the powders of the invention in an aqueous medium below which no gel-like behavior is observed. C0 is also referred to as the critical concentration for gelling and according to the present specification Measurement method The measurements were performed using the method proposed in Section 5.

[0062] Thus, the CO of the powder of the present invention is preferably at least 0.001 wt%, more preferably at least 0.005 wt%, even more preferably at least 0.010 wt%, most preferably at least 0.015 wt%. Preferably, the CO is at most 0.500 wt%, more preferably at most 0.300 wt%, more preferably at most 0.100 wt%, more preferably at most 0.095 wt%, more preferably at most 0.090 wt%, even more preferably at most 0.085 wt%, most preferably at most 0.080 wt%. Preferably, CO is between 0.001 wt% and 0.500 wt%, more preferably between 0.001 wt% and 0.100 wt%, more preferably between 0.005 wt% and 0.090 wt%, most preferably between 0.010 wt% and 0.080 wt%.

[0063] The inventors have noted that the powders of the present invention have a combination of G' and Co that has never been achieved so far by any seaweed-based powder or seaweed flour, especially a combination of high G' and low Co. In particular, the powders of the present invention can be used at lower concentrations to achieve increased G' values, thereby providing manufacturers of food, feed and other products with increased design freedom for their respective formulations, as these formulations can add or remove components while maintaining their optimal viscoelastic properties.

[0064] The inventors have also observed that the powders of the present invention are able to adjust the rheology of the products containing them to the desired consistency, behavior, texture, stability. This ability is particularly important during transportation of the product when the product may be subject to vibration and high gravity (G-forces), which in turn may cause various ingredients within the product to separate from the product or even seep out. This ability is also particularly important during storage, especially during long-term storage, because separation and / or leakage of ingredients may also occur. Such undesirable effects can adversely affect the texture, rheology and visual appearance of the product and are therefore highly undesirable.

[0065] The powders of the present invention also have reduced odor and are largely tasteless. These are excellent attributes when a "neutral" ingredient is required to make a product with a certain texture, mouthfeel, appearance, etc.

[0066] Another benefit of the powder of the present invention is the presence of dietary fiber in the seaweed that forms its particles, specifically soluble and insoluble dietary fiber. Fiber is in two forms, soluble and insoluble, characterized by their physical properties and physiological effects. Soluble fiber is soluble in water and contains components such as gums, which are believed to provide additional health benefits, such as coating the lining of the digestive tract, delaying the emptying of gastric components and slowing down the rate of sugar absorption. Insoluble fiber, by contrast, is composed of materials such as cellulose and hemicellulose, such as glucomannan and dextran, and is the indigestible portion. Such fiber adds bulk and can improve the movement of food through the digestive tract.

[0067] The powder of the present invention preferably comprises at least 1 wt %, more preferably at least 5 wt %, most preferably at least 10 wt % dietary fiber component based on the total weight of the powder. Preferably, the fiber content is up to 90 wt %. The dietary fiber content can be adjusted, for example, by selecting a specific seaweed with a desired dietary fiber content and / or utilizing a blend of seaweeds.

[0068] Thus, the powder of the present invention relates to a seaweed powder comprising at least 1 wt %, more preferably at least 5 wt %, most preferably at least 10 wt % dietary fiber component based on the total weight of the powder. Examples of seaweed suitable for preparing the powder are given above and will not be repeated herein. Preferably, the seaweed powder has the ABD and L*, a* and b* values, as well as the D50, D90, C0 and G' values ​​as described above.

[0069] Another benefit of the powder of the present invention is the presence of protein in the seaweed from which the particles are formed. Preferably, the powder of the present invention comprises at least 0.1 wt. %, more preferably at least 0.5 wt. %, most preferably at least 1.0 wt. % of a protein component based on the total weight of the powder. Preferably, the protein content is at most 70 wt. %, more preferably at most 60 wt. %, most preferably at most 50 wt. %. The protein content can be adjusted, for example, by selecting a specific seaweed having a desired protein content and / or utilizing a blend of seaweeds.

[0070] Depending on the type of seaweed used to make the powder of the present invention, the powder may naturally contain (i.e., without addition) beneficial nutrients other than protein and dietary fiber, such as coloring substances such as β-carotene, vitamins, free fatty acids, amino acids, minerals, antioxidants such as polyphenols, phytosterols, etc.

[0071] Preferably, the powder of the present invention is gluten-free. More preferably, the powder of the present invention is wheat-, cereal-, nut- and gluten-free. Preferably, the powder of the present invention is a chemically unmodified powder.

[0072] Preferably, the powder according to the invention has at most 20 wt.-%, more preferably at most 15 wt.-%, even more preferably at most 10 wt.-%, most preferably at most 5 wt.-% Cl - Preferably, the Cl - The content is at least 0.01 wt %, more preferably at least 0.1 wt %, most preferably at least 1 wt %. It is observed that when the powder of the present invention has Cl in the preferred range - Its functionality is improved.

[0073] Preferably, the powder according to the invention comprises an amount of acid insoluble matter (AIM) of at most 50 wt.%, more preferably at most 40 wt.%, even more preferably at most 30 wt.%, most preferably at most 20 wt.%, relative to the weight of the powder. Preferably, the AIM content is at least 1 wt.%, more preferably at least 5 wt.%, most preferably at least 10 wt.%. It has been observed that the nutritional properties of the powder according to the invention are optimized when it has an AIM content within the preferred range.

[0074] Preferably, the powder of the present invention comprises an amount of acid insoluble ash (AIA) of at most 5.0 wt.%, more preferably at most 3.0 wt.%, even more preferably at most 1.0 wt.%, most preferably at most 0.80 wt.%, relative to the weight of the powder. Preferably, the AIA content is at least 0.01 wt.%, more preferably at least 0.05 wt.%, most preferably at least 0.10 wt.%. It has been observed that the powder of the present invention having an AIA content within the preferred range is more suitable for use in food products, personal care products and pharmaceutical products, as it does not introduce foreign matter into the product or introduces foreign matter to a lesser extent, which otherwise may require additional purification steps of the product.

[0075] The inventors have also surprisingly observed that the powder of the present invention has properties that allow products containing it to maintain optimal palatability. Palatability includes factors such as taste, flavor and color. Known seaweed-based powders have a taste and smell similar to seaweed and a dark brown color, which makes them unsuitable for products that require neutral ingredients, such as dairy products. The inventors have observed that the powder of the present invention does not have such disadvantages or has disadvantages to a lesser extent than known seaweed powders. Such favorable properties are not known to the inventors in any seaweed-based powder or seaweed powder to date.

[0076] The present invention also provides a composition comprising the powder of the present invention and an additional compound, the compound being in powdered or non-powdered form. The additional compound may be selected from the group consisting of: additives; preservatives; vitamins; sterols such as phytosterols; antioxidants such as polyphenols; minerals beneficial to human nutrition; whole plant extracts; hydrophilic colloids or gums such as glucomannan, galactomannan, cellulose (microfibrillated cellulose, cellulose gel), alginates, carrageenan, laminarin and other 1,3 β-glucans; starch; dextrin; sugars such as sucrose, glucose; polyols such as mannitol, erythritol, glycerol, sorbitol, xylitol, maltitol; proteins or protein hydrolysates such as plant or vegetable proteins and dairy proteins; oils; surfactants; powdered lecithin and combinations thereof. The amount of the additional compound may vary widely depending on the application of the composition, and for most applications, the amount is typically between 0.01% and 99% by weight based on the total weight of the composition.

[0077] The present invention also provides a composition comprising a gum and a powder of the present invention, wherein the gum is preferably selected from the group consisting of guar gum, xanthan gum, locust bean gum, cassia gum, tara gum, konjac gum, alginates, agar, carrageenan, β-1,3 glucan, starch and combinations thereof. Preferably, the gum is used in an amount of at least 5% by weight, more preferably at least 20% by weight, even more preferably at least 30% by weight, most preferably at least 50% by weight, based on the total weight of the composition. Preferably, the amount of the gum is at most 90% by weight, more preferably at most 70% by weight, even more preferably at most 50% by weight, most preferably at most 20% by weight.

[0078] The present invention also provides a composition comprising the powder of the present invention and starch. Preferably, starch is used in an amount of at least 5% by weight, more preferably at least 20% by weight, even more preferably at least 30% by weight, most preferably at least 50% by weight, based on the total weight of the composition. Preferably, the amount of starch is at most 90% by weight, more preferably at most 70% by weight, even more preferably at most 50% by weight, most preferably at most 30% by weight. The starch used in the present invention can be any starch derived from any natural source. As used herein, native starch is starch present in nature. Starch derived from plants obtained by any known cultivation technology is also suitable. Typical sources of starch are cereals, tubers and attachments, beans and fruits. Natural sources can be any variety, including but not limited to corn, potato, sweet potato, barley, wheat, rice, sago, amaranth, cassava (tapioca), arrowroot, canna, peas, bananas, oats, rye, triticale and sorghum, as well as their low-amylose starch (waxy) and high-amylose starch varieties. Low amylose or waxy varieties are intended to mean starches containing up to 10%, preferably up to 5%, more preferably up to 2%, and most preferably up to 1% amylose by weight of starch. High amylose varieties are intended to mean starches containing at least 30% amylose, preferably at least 50% amylose, more preferably at least 70% amylose, even more preferably at least 80% amylose, and most preferably at least 90% amylose by weight of starch. Starch can be physically treated by any method known in the art to mechanically alter the starch, such as by shearing or by changing the granular or crystalline properties of the starch, and as used herein, is intended to include conversion and pregelatinization. Physical treatment methods known in the art include ball milling, homogenization, high shear blending, high shear cooking such as jet cooking or cooking in a homogenizer, drum drying, spray drying, spray cooking, cold ultrasonic treatment, roller milling and extrusion, as well as thermal treatment of starch containing low moisture (e.g., up to 2 wt %) and high moisture (above 2 wt %). Starch can also be chemically modified by processing with any reagent or combination of reagents known in the art. Chemical modification is intended to include crosslinking, acetylation, organic esterification, organic etherification, hydroxyalkylation (including hydroxypropylation and hydroxyethylation), phosphorylation, inorganic esterification, ionic (cationic, anionic, nonionic and zwitterionic) modification, succinate and substituted succinate of polysaccharides. Also included are oxidation and bleaching. Such modifications are known in the art, such as described in Modified starches: Properties and Uses. Ed. Wurzburg, CRC Press, Inc., Florida (1986).

[0079] The inventors have observed that the compositions according to the present invention can be used to positively influence the mixing, tableting, extrusion, baking, frying and roasting characteristics of human and animal foods; advantageously change the rheological properties of sauces, dips, beverages, soups and other liquid, semi-liquid and / or semi-solid products; provide the products with a desired texture, good appearance, etc.

[0080] The present invention also relates to a dietary composition comprising the powder of the present invention and a therapeutic agent, such as an absorption modifier, an appetite modifier, a metabolism modifier, a cholesterol modifier, or any combination thereof. Examples of such agents are given in WO 2016 / 085322, the disclosure of which is incorporated herein by reference.

[0081] The present invention also relates to a pharmaceutical composition comprising the powder of the present invention and a pharmaceutically acceptable carrier and / or excipient and / or diluent. The excipient / diluent / carrier must be "acceptable" in the sense of being compatible with the therapeutic agent and not deleterious to the recipient thereof.

[0082] The present invention also relates to a method for preparing a seaweed-based powder, in particular a powder according to the present invention ("the method according to the present invention"), comprising the following steps:

[0083] a) Providing a biomass comprising seaweed and water and having a dry solids (DS) content of at least 5 wt.-%.

[0084] b) subjecting the biomass to an exudation process to exudate water present in the algae and obtaining an exuded biomass comprising the exuded algae;

[0085] c) optionally drying the exuded biomass to a moisture content of up to 40 wt. % to obtain dried exuded biomass;

[0086] d) cooking the exuded biomass in a brine solution to obtain cooked biomass;

[0087] e) optionally washing and / or drying the cooked biomass; and

[0088] f) converting the cooked biomass of step d) or e) into a powder comprising seaweed particles, the powder having an ABD of at least 0.2 and a CIELAB L* value of at least 70.

[0089] As used herein, the term "dry solids" (DS) is the difference between the total weight of a sample including solids and the weight of moisture or water content in the sample.

[0090] It is preferred that the process of the present invention uses live seaweed which is largely unaffected by decomposition and / or fermentation. It is therefore highly desirable that the process of the present invention does not involve fermentation of the seaweed, ie it is a non-fermentative process.

[0091] In step a) of the method of the present invention, all parts of the seaweed, such as the attachments, stems and leaves, can be used to prepare biomass. The seaweed can be used as a whole, cut or otherwise mechanically manipulated. Advantageously, the seaweed is used in the state at the time of harvesting, without further mechanical manipulation. Advantageously, the seaweed is harvested by cutting and the attachments are kept intact for subsequent regeneration. Another advantage of this type of harvesting is that this ensures minimal or even no foreign matter, especially impurities such as sand, stones, etc. in the seaweed. Finally, this method allows ecosystem regeneration (e.g., on the seabed) and is therefore environmentally sustainable. Ideally, the seaweed is cultivated. Preferably, at step a) of the method of the present invention, the seaweed used is live fresh seaweed.

[0092] The water content of the biomass includes water that may be present within the seaweed (internal seaweed water or water of hydration); water that may have been added to the seaweed (e.g., during its cleaning); and / or water that may remain on the seaweed during its harvesting. If the seaweed at the time of harvest does not contain the necessary amount of water to provide the desired biomass, additional fresh water or seawater may be added, preferably seawater is used, most preferably seawater from the harvesting location is used.

[0093] Preferably, the seaweed is cleaned to remove foreign matter, for example impurities, such as stones, sand, shells, plastics, fish, crabs and other impurities that may contaminate the seaweed before or after harvesting. Cleaning can be performed by washing with fresh or sea water, or any other cleaning method commonly used for the purpose. Preferably, cleaning is performed with sea water from the harvesting site to preserve the seaweed. To remove final metallic impurities, the seaweed can be passed in front of a magnet.

[0094] Preferably, at step a), the biomass comprises fresh seaweed and water, wherein the amount of non-internal water is at least 5 wt%, more preferably at least 45 wt%, most preferably at least 85 wt% water relative to the total weight of the biomass.

[0095] Preferably, at step a), the biomass comprises clean seaweed and has a DS of at least 15 wt%, more preferably at least 30 wt%, most preferably at least 55 wt%. Preferably, the DS is at most 95 wt%, more preferably at most 85 wt%, most preferably at most 80 wt%. Preferably, the DS is between 5 wt% and 95 wt%, more preferably between 30 wt% and 85 wt%, most preferably between 55 wt% and 80 wt%.

[0096] Preferably, at step a), the temperature of the biomass is at least 5°C, more preferably at least 10°C, most preferably at least 20°C. Preferably, the temperature is at most 40°C, more preferably at most 35°C, most preferably at most 30°C. Preferably, the temperature is between 5°C and 40°C, more preferably between 10°C and 35°C, most preferably between 20°C and 30°C. The biomass is preferably maintained at a temperature that ensures that the biomass as a whole has a temperature within the above range.

[0097] It is desirable not to subject the seaweed to any chemical treatments that could degrade the seaweed, such as acid or alkali treatments or bleaching agents. It is also desirable to maintain the seaweed under conditions that are ideal for the exudation process of step b) of the method of the present invention, such as conditions that do not accelerate drying of the seaweed. Ideal conditions include storing the seaweed in a dark area where the seaweed is piled together.

[0098] It is critical to perform step b) of the method of the invention on a biomass comprising algae capable of exuding. The method at step b) aims to exude the water present in the algae (water inside the algae, also called hydration water of the algae), i.e. the water present in its appressoria, stems and leaves, in a precisely controlled environment.

[0099] Preferably, step b) utilizes living biomass, i.e. biomass that has not been dried between harvesting the seaweed and starting the exudation step. By "living, harvested" seaweed is understood herein seaweed that remains alive, has biological activity such as respiration, and has the ability to exudate after harvesting. Clearly distinguished from living, harvested seaweed, dried seaweed is dead, has no biological activity such as respiration, and is no longer able to exudate. Dead seaweed can be rehydrated with water to a certain extent and in this case is able to exudate some of the water in this water, however, it is less preferred to utilize rehydrated dead seaweed in step b) of the process of the present invention. Preferably, the biomass is also fresh.

[0100] In order to ensure that the biomass utilized in step b) of the method of the present invention is living and fresh biomass, preferably, step b) is performed within 15 days after harvesting the seaweed, more preferably within 2 days after harvesting, even more preferably within 24 hours after harvesting, and most preferably within 4 hours after harvesting. After performing step b), the exuded seaweed is still botanically and taxonomically identifiable as seaweed, since the exudation process used in the method of the present invention is a natural process.

[0101] Preferably, in step b), the seaweed undergoes a natural exudation process, i.e., the exudation of the seaweed is not affected by the application of vacuum, pressure or mechanical treatment such as crushing, grinding, pressing, filtering, etc. The natural exudation process is an active physiological process, by which plant cells transport components (i.e., mainly water) from the interior of the seaweed to the surface as an exudate. The natural exudation process can be affected by temperature and humidity, and can occur faster when temperature and humidity increase. The exudate typically contains water, protein, sea salt and seaweed salt, pigment, plant hormone, gum and other components. The natural exudation process is typically a healing and defensive action in response to harvesting. The exudate escapes from the seaweed equivalent to sweating, and is carried out from the blood vessels through holes and cell membrane breaks. Since the exudate is a natural exudate rich in minerals, proteins, gums, it can be further processed, for example, for the preparation of feed.

[0102] The exudation process at step b) is preferably carried out under precisely adjusted conditions, for example in an environment comprising at least 50 wt. % moisture, more preferably at least 70 wt. % moisture, even more preferably at least 80 wt. % moisture, even more preferably at least 90 wt. % moisture, most preferably at least 95 wt. % moisture (hereinafter referred to as the "exudation environment"). In order to achieve a high moisture content of the exudation environment, water, preferably seawater, may be added or sprayed onto the seaweed or into the exudation environment.

[0103] Preferably, the exudation is carried out at an exudation temperature of at least 20° C., more preferably at least 30° C., even more preferably at least 40° C., yet even more preferably at least 50° C., yet even more preferably at least 60° C., most preferably at least 70° C. Preferably, the temperature is at most 150° C., more preferably at most 120° C., most preferably at most 90° C. Preferably, the temperature is between 40° C. and 150° C., more preferably between 50° C. and 120° C., most preferably between 60° C. and 90° C. Using such a temperature ensures an optimal exudation process.

[0104] The typical duration of exudation will vary depending on the species, the season of harvest, the amount of moisture present in the exudation environment and the exudation temperature. Generally speaking, the exudation time will be at least 3 hours, preferably at least 8 hours, more preferably at least 12 hours, and most preferably at least 24 hours. Preferably, the exudation time will be between 3 hours and 10 days, more preferably between 8 hours and 4 days, and most preferably between 12 hours and 2 days.

[0105] The exudation process produces a biomass comprising exuded seaweed (i.e. dried or dehydrated seaweed). Preferably, the process is performed to extract at least 5 wt.%, more preferably at least 10 wt.%, most preferably at least 15 wt.% of the water present in the seaweed. Preferably, the amount of water extracted is at most 50 wt.%, more preferably at most 30 wt.%, most preferably at most 20 wt.% of the water present in the seaweed. The amount of water in the seaweed can be determined by taking seaweed samples at certain time intervals and weighing the seaweed before and after drying at a temperature of 120°C until no weight change occurs.

[0106] Preservatives may be added to the seaweed and / or the exudate during the exudation process to reduce the bacterial and microbial content, thereby aiding the exudation process. If a preservative is added, it is preferred that the preservative is used in an amount of up to 1% by weight of the seaweed or its exudate. The preservative may be an antimicrobial agent, such as formaldehyde.

[0107] Preferably, the environment in which the bleeding step is performed is a closed environment, ie an environment in which the air flow is preferably below 1 m / s.

[0108] During the exudation process, the biomass is preferably spread evenly and the algae are preferably prevented from piling up too high. The surface density of the biomass layer during exudation is preferably between 2 and 50 Kg / m 2 Between, more preferably between 5 and 20 Kg / m 2 Between, most preferably between 10 and 15 Kg / m 2 between.

[0109] Preferably, in step b), biomass is placed on a solid surface, which is preferably tilted to collect exudate. The exudate environment is preferably formed by encapsulating the biomass placed on the surface in a closed holding space to prevent air flow. The holding space has a side and a top, and can have any shape suitable for encapsulating biomass. Preferably, step b) is carried out at a harvesting position by placing the exudate environment in a certain position under direct sunlight. Preferably, the holding space is formed by using tarpaulins, plastic foil, glass or plastic sheets, etc. Preferably, the holding space is transparent enough to allow daylight to reach the biomass. In order to ensure that the humidity and temperature in the holding space remain within the desired range, a cooling or heating device can be used. The inventor has observed that this simple setting provides excellent results.

[0110] The exuded biomass may be subjected to an optional drying process before cooking in a salt water solution. The drying step preferably reduces the amount of moisture contained in the exuded biomass to at most 40 weight % based on the weight of the biomass. Preferably, the moisture content of the dried biomass is at most 35 weight %, even more preferably at most 30 weight %, most preferably at most 25 weight %. Preferably, the moisture content of the dried biomass is at least 5 weight %, more preferably at least 10 weight %, most preferably at least 15 weight %. Drying the exuded biomass before cooking may allow for easier manipulation thereof.

[0111] After optional drying and before cooking, the exuded biomass is preferably rehydrated by adding water, which may be fresh water or algae water. The rehydration preferably results in a rehydrated biomass having a DS of at least 20 wt%, more preferably at least 30 wt%, most preferably at least 40 wt%. Preferably, the DS is at most 80 wt%, more preferably at most 70 wt%, most preferably at most 60 wt%. Preferably, the DS is between 20 wt% and 80 wt%, more preferably between 30 wt% and 70 wt%, most preferably between 40 wt% and 60 wt%.

[0112] Any drying method can be used to reduce the water content of the biomass. An advantageous drying method is low temperature drying using dehumidified air. Such drying methods can retain heat-sensitive compounds of the seaweed such as protein, fiber, starch and other nutrients, thereby maintaining the quality of the seaweed. Other techniques may include ventilated chamber drying, oven drying, sunlight drying, (forced flow) evaporation, flash drying, zeolite drying, fluidized bed drying, etc.

[0113] The exuded biomass (whether dried and rehydrated or not) is then cooked in a brine solution to obtain a cooked biomass. Brine is an aqueous solution comprising at least one salt and having a salt concentration of preferably at least 3% by weight relative to the total weight of the solution at room temperature (20°C). Preferably, the concentration of the salt is at least 5% by weight, more preferably at least 7% by weight, most preferably at least 10% by weight. Preferably, the salt concentration is at most 50% by weight, more preferably at most 40% by weight, most preferably at most 30% by weight.

[0114] Cooking is preferably carried out at a cooking temperature of at least 85° C., more preferably at least 86° C., even more preferably at least 88° C., most preferably at least 90° C. Preferably, the cooking temperature is at most 100° C., more preferably at most 98° C., even more preferably at most 96° C., most preferably at most 95° C. Preferably, the cooking temperature is between 85° C. and 100° C., more preferably between 86° C. and 96° C., even more preferably between 88° C. and 96° C., most preferably between 90° C. and 95° C.

[0115] The cooking time is preferably at least 25 minutes, more preferably at least 30 minutes, most preferably at least 35 minutes. Preferably, the cooking time is at most 60 minutes, more preferably at most 55 minutes, even more preferably at most 50 minutes, most preferably at most 40 minutes. Preferably, the cooking time is between 25 and 60 minutes, more preferably between 30 and 55 minutes, even more preferably between 30 and 50 minutes, most preferably between 30 and 40 minutes.

[0116] The cooking step may be carried out by contacting the biomass with a brine solution in a bath of said solution or in a series of baths of said solution. During the cooking process, preferably enough brine solution is used to completely cover the seaweed. Preferably care is taken to prevent evaporation of the brine solution and changes in salt concentration, for example by carrying out the cooking in a closed container. Alternatively, water may be added during cooking to prevent the seaweed from being exposed to air.

[0117] A saline solution that has been found to be very effective for the purposes of the present invention is a solution of sodium chloride or potassium chloride. However, it should be understood that any salt other than sodium chloride or potassium chloride may be used, non-limiting examples including other chloride salts, sulfates, nitrates, carbonates, phosphates, salts of organic acids, and combinations thereof. The only condition is that the salt should be sufficiently soluble to allow the formation of a saline solution at the desired concentration. It is also preferred that the salt is neither overly acidic nor alkaline in its reaction (i.e., in aqueous solution), the pH of the solution preferably being between 6.0 and 10.0. If the seaweed-based powder being prepared is intended for use in a food product, a feed product, a personal care product, or a pharmaceutical product, the salt is preferably a salt that is permitted to be present in such a product.

[0118] The inventors have observed that such a careful cooking process prevents degradation of the seaweed and facilitates the preparation of a powder having superior properties. Even more surprisingly, the inventors have observed that the cooking step improves the dispersibility of the powder of the invention. It has been observed that the powder of the invention can be uniformly dispersed in an aqueous medium without the appearance of lumps or particles, whereas the uncooked seaweed produces visible particles. After cooking, the biomass can be subjected to a filtering step to remove water prior to a subsequent washing step. Filtration can be achieved by any suitable type of equipment, many of which are well known, such as filter presses, cylindrical filters, etc. If desired, a centrifuge can also be used.

[0119] The inventors have also observed that a combination of exudation and cooking results in a seaweed-based powder having an optimal combination of colour, flavour and rheology.

[0120] According to step e) of the inventive method, the biomass is washed. Any washing method can be used, such as rinsing under a stream of water, placing the biomass in a volume of water and combinations thereof. The washing can be carried out in one or several water baths, in a tank provided with a suitable stirring device or in any washing system such as a batch or continuous system in a co-current or counter-current configuration. Good results were obtained when the biomass was rinsed several times with fresh water.

[0121] Prior to drying, the washed biomass may be subjected to a filtration step to remove water therefrom and aid in drying. Filtration may be accomplished by any suitable type of equipment, many of which are well known, such as filter presses, cartridge filters, presses, sieves, and the like. If desired, a centrifuge may also be used.

[0122] The washed biomass is dried to a moisture content suitable for mechanical manipulation of the biomass. Any type of dryer can be used, such as vacuum dryer, drum dryer, airlift dryer, etc. Preferably, the moisture content of the dried biomass is at most 25 weight %, more preferably at most 20 weight %, even more preferably at most 15 weight %, most preferably at most 12 weight %. Preferably, the moisture content of the biomass is at least 4 weight %, more preferably at least 6 weight %, even more preferably at least 8 weight %, most preferably at least 10 weight %. Preferably, the moisture content is at most 20 weight %, more preferably at most 15 weight %, most preferably at most 12 weight %. Preferably, the moisture content is between 4 weight % and 20 weight %, more preferably between 6 weight % and 15 weight %, most preferably between 8 weight % and 12 weight %.

[0123] The dried biomass can be converted into seaweed-based powders by using mechanical treatments. Mechanical treatments include, for example, cutting, grinding, pressing, grinding, shearing and chopping. Grinding can include, for example, ball milling, hammer milling, cone milling, disc milling, milling, rotor / stator dry or wet grinding or other types of grinding. Other mechanical treatments can include stone grinding, cracking, mechanical separation or tearing, pin grinding, drill grinding or air milling. Mechanical treatments can be configured to prepare powders with specific morphological properties, such as surface area, porosity, bulk density, and, in the case of fibrous seaweed, fiber properties such as aspect ratio.

[0124] If necessary, the obtained powder may be passed through a sieve having an average opening size of 0.25 mm or less, for example.

[0125] Biomass can be subjected to a sterilization step at any step in the process but preferably after step b) to reduce its microbial population and / or eliminate harmful substances. It is known that the surface of seaweed usually supports a variety of different microbial populations (such as fungi, bacteria, viruses, spore forms, etc.) in biofilms, some species harmful to humans, such as Escherichia coli and Enterococcus. Sterilization can be achieved by applying a suitable combination of heat, radiation, high pressure and filtration. It is known that heat treatment in the presence or absence of water can reduce the microbial content. For example, it is known that treating seaweed in a humid environment at 121°C for at least 10 minutes can ensure sterility. Other sterilization methods can also be used, including irradiation with gamma rays or microwaves, ozone treatment, pulsed light treatment, disinfection with alcohol and combinations thereof.

[0126] The powder obtained / obtainable by the process of the present invention has the advantageous properties as described above and can be used to enhance the properties of various products comprising it.The present invention therefore also relates to a seaweed-based powder obtained / obtainable by the process of the present invention.

[0127] The powder of the invention or any composition of the invention may constitute part of (or become a food or feed ingredient or product). Thus, one aspect of the invention relates to a food or feed ingredient comprising the powder of the invention or any composition of the invention. In the context of the present invention, "food" refers to edible materials suitable for human consumption, while feed refers to edible materials suitable for animal consumption. A food or feed ingredient may also constitute part of a food or feed product.

[0128] The present invention also relates to edible products comprising the powder of the present invention. Specifically, the present invention relates to a food or feed product comprising the powder of the present invention and nutrients. Food products are understood herein as products that can be eaten by humans. Feed products are understood herein as products that can be eaten by animals. Preferably, the food product is selected from the group consisting of the following items: baked products, convenience products, beverage products, dairy products, confectionery products, frozen products, salty products, meat products, dipped products, egg products, fat-spread products, seafood-based products; snack food products and ready-to-eat meals and foods. Without being bound by any theory, the inventors believe that the dynamics and kinematics of the nutrients ingested by people who ingest the food or feed products can be positively affected by the favorable properties of the powder of the present invention. Specifically, the powder of the present invention can achieve optimization of transport, diffusion and dissolution phenomena related to food functionality (nutritional, sensory and physicochemical). In addition, the product can be easily designed to have a specific flow behavior, texture and appearance. Therefore, the ability of the powders of the present invention to optimize the functionality of such foods can be highly beneficial in the design of food structures that, together with classic requirements such as texture and mouthfeel, can enhance the impact on health and wellness, including the modulation of digestion to trigger different physiological responses.

[0129] The powder according to the invention or any composition according to the invention can also be used to manufacture industrial products, such as sealants, adhesives, paper and other building materials.

[0130] The powder of the present invention is suitable for preparing a variety of food compositions. Examples of food compositions containing the powder of the present invention include: fashionable drinks, such as coffee, black tea, green tea powder, cocoa, red bean soup, fruit juice, soy milk, etc.; drinks containing milk ingredients, such as raw milk, processed milk, lactic acid drinks, etc.; various drinks, including drinks rich in nutrients, such as calcium-fortified drinks, etc. and drinks containing dietary fiber, etc.; dairy products, such as butter, cheese, yogurt, coffee whitener, whipped cream, custard cream, milk pudding, etc.; frozen products, such as ice cream, soft cream, milk ice, frozen milk, frozen sherbet, frozen yogurt, etc.; processed fat food products, such as mayonnaise, margarine, spreads, shortening, etc.; soups; stews; condiments, such as sauces, TARE (seasoning sauces), seasonings, etc.; various paste condiments represented by kneaded mustard; various fillings, typically jams and noodles Powder paste; various gel or paste food products, including red bean paste, jelly and food for people with impaired swallowing; food products containing cereals as the main component, such as bread, noodles, pasta, pizza, corn chips, etc.; Japanese, American and European pastries, such as candy, cookies, biscuits, muffins, chocolate, rice crackers, etc.; kneaded marine products represented by boiled fish cakes, fish cakes, etc.; livestock products represented by ham, sausages, hamburgers, steaks, etc.; daily meals, such as cream croquettes, Chinese porridge, cream gratins, dumplings, etc.; umami foods, such as salted fish intestines, sake pickled vegetables, etc.; liquid diets, such as tube feeding liquid foods, etc.; supplements; and pet foods; creamers (dairy and non-dairy), condensed milk, alcoholic beverages, especially those containing dairy products, such as Irish cream whiskey, etc.; and sports drinks. These food products are all included in the present invention, regardless of any differences in their form and processing operations during preparation, such as seen in retort foods, frozen foods, microwave foods, etc. Due to its neutral taste and smell, such food products are not affected or are less affected by the natural taste or smell of seaweed.

[0131] The present invention also relates to the use of the powder of the present invention in dairy products such as yogurt (e.g., spoonable, drinkable and frozen), sour cream, cheese products, sauces (cheese sauces and white sauces), puddings and frozen desserts. Surprisingly, it has been observed that the powder of the present invention can be used in dairy products with a resulting smooth texture and substantially without any loss of viscosity or creaminess. The powder of the present invention can be used as an ingredient or additive to dairy products, i.e. in addition to the fat contained in such products. Alternatively, the powder of the present invention can be used to replace some or even all of the fat in a dairy product to obtain a reduced fat or fat-free product, in which case such use can result in a reduction in the calorie content of the final dairy product (e.g., a reduction of at least 10% or at least 50%).

[0132] As used herein, additives refer to any substance added to a base material in low concentrations for a specific purpose. The U.S. Food and Drug Administration sets the permissible levels of food additives after evaluating the safety and toxicity of the additives. The presence of additives may be essential for the final product, such as the use of emulsifiers in mayonnaise or the use of leavening agents in bread products. Alternatively, the additive may perform a secondary function, such as being used as a thickener, flavoring agent, or coloring agent. The powders of the present invention described herein can be used as additives in dairy products, but can also be used as ingredients.

[0133] As used herein, dairy products refer to any food product, whether in dry or non-dry form, prepared from cow's milk or non-vegetable milk (e.g., cow's milk, sheep's milk, goat's milk, etc.), including butter, cheese, ice cream, pudding, sour cream, yogurt (e.g., spoonable, drinkable, and frozen), and condensed milk. In less preferred embodiments, products made from plant milks such as soy milk and plant-based milk products can also be used in the examples described herein.

[0134] Cheese is understood herein as a food product prepared from pressed curd of cow's milk which is usually seasoned and aged.

[0135] Lipid is a term describing a product containing fat and / or fat-derived substances. Fat is understood herein as an ester of glycerol and three fatty acids. Fatty acids are carboxylic acids that typically have a carbon chain length of 4-22 carbon atoms and typically have an even number of carbon atoms in the chain. Fatty acids can be saturated, i.e., do not contain double bonds; or unsaturated, i.e., contain one or more double bonds. Fats can be present in animal products and some plant products.

[0136] Ice cream is understood herein as a smooth, sweet, cold food prepared from a frozen mixture of dairy products and flavorings. In the United States, ice cream contains a minimum of 10% milk fat and 10% non-fat milk solids (see 2 1 CFR §135.1 10). However, the present disclosure is not limited to this particular range, as the percentages of milk fat and non-fat milk solids required in ice cream may be different in other countries or jurisdictions.

[0137] Yogurt is understood herein as a dairy product prepared by fermenting cream, milk, part skim milk or skim milk with a characteristic bacterial culture containing lactic acid bacteria such as Lactobacillus delbrueckii ssp. and Streptococcus thermophilus. Exemplary yogurt includes, but is not limited to, spoon-type yogurt, yogurt dip, frozen yogurt and drinking yogurt. According to the definition in 2 1 CFR § 13 1.200, ordinary yogurt in the United States has a milk fat content of at least 3.25%. The fat content of ordinary yogurt is usually in the range of 3.25% to about 3.8%, but the fat content of yogurt on the market is about 10%. As defined in 21 CFR § 13 1.203, in the United States, low-fat yogurt has a milk fat of not less than 0.5% and not more than 2%. Non-fat milk in the United States has a milk fat of less than 0.5%, as defined in 2 1 CFR § 131.206. However, other ranges may exist in other countries.

[0138] The dairy product may be prepared using methods known to those skilled in the art, such as WO2009 / 079002, except that the powder of the invention is added or used to replace some or all of the fat in the product. The powder of the invention may be added at one of several points during the manufacture of the dairy product, for example it may be added to the milk prior to pasteurization. The powder of the invention may be added in its dry form, or alternatively an aqueous dispersion may be prepared by dispersing the powder of the invention in an aqueous environment and then adding the dispersion to the milk.

[0139] The powder of the present invention can be used to replace some or all of the fat in dairy products. Preferably, the powder of the present invention is used in an amount sufficient to replace at least 5% of the fat, more preferably the amount replaces at least 10% of the fat, even more preferably at least 20%, still more preferably at least 50%, still more preferably at least 75%, most preferably substantially all of the fat is replaced by the powder of the present invention.

[0140] The powder of the invention is preferably added to the dairy product in an amount of at most 10 wt%, more preferably at most 7 wt%, even more preferably at most 5 wt%, most preferably at most 3 wt%, relative to the weight of the dairy product. Preferably, the amount is between 0.01 wt% and 10 wt%, more preferably between 0.03 wt% and 7 wt%, most preferably between 0.05 wt% and 5 wt%.

[0141] The powder according to the invention and any composition according to the invention can also be used in cosmetic preparations. Therefore, the present invention relates to a cosmetic preparation comprising the powder or the composition. Non-limiting examples of cosmetic preparations include basic cosmetics (face washes, emulsions, creams, ointments, lotions, oils and packaging), face lotions, skin lotions, hair cosmetics such as shampoos, hair dyes, etc., and makeup such as lipsticks, foundations, blushers, eye shadows, mascaras, etc.

[0142] The powder according to the invention and any composition according to the invention can also be used in bath salts, toothpaste, deodorant, sanitary napkins, wet wipes, etc. Therefore, the present invention also relates to such products comprising said powder or said composition.

[0143] Any feature of a specific embodiment of the present invention may also be used in any other embodiment of the present invention. The word "comprising" is intended to mean "including" but not necessarily "consisting of" or "consisting of". In other words, the steps or options listed are not necessarily exhaustive. It should be noted that the examples given in the following description are intended to illustrate the present invention and are not intended to limit the present invention to these examples themselves. Similarly, unless otherwise specified, all percentages are weight / weight percentages. Except in the examples and comparative experiments, or in the case of otherwise explicitly specified, all numbers indicating the amount of material or reaction conditions, physical properties of materials and / or uses in this specification should be understood to be modified by the word "about". Unless otherwise specified, numerical ranges expressed in the format of "x to y" should be understood to include x and y. When multiple preferred ranges are described in the format of "x to y" for a specific feature, it should be understood that all ranges combining different endpoints can also be thought of. For the purposes of the present invention, ambient temperature (or room temperature) is defined as a temperature of about 20 degrees Celsius.

[0144] Measurement method

[0145] •Cl - The amount was measured by potentiometric titration (Metrohm) using AgNO3. 200 mg to 300 mg of sample (W 样品 ) is added to 150 ml of permeate water in a 250 ml beaker. The sample is stirred until a uniform dispersion of the sample is obtained. 4 to 5 drops of fuming nitric acid are added to the sample. Titration is performed using a potentiometer (682 potentiometric titrator, Metrohm) and a combined electrode Ag / AgNO3. The weight % of chloride can be directly calculated using the following formula: %Cl - = V × C × M[Cl] × 100 / W 样品 , where M[Cl] is 35.5 g / mol, and where V is the volume of the AgNO3 solution used (in mL), and C is its concentration, i.e. 0.1N.

[0146] • By adding 0.5g sample (W 样品 ) was dispersed in 150 ml of osmotic water in a 250 ml beaker to measure AIM. 1.5 ml of concentrated sulfuric acid was added. The beaker was covered with plastic foil to prevent evaporation and heated at boiling temperature on a bain-marie for 2 hours. The dispersion was centrifuged at 4000 rpm (equivalent to 3250 g) for 10 minutes.

[0147] Determine the total mass (W) of the AP 25 filter and crystallizing dish. 过滤器+皿 The acidic dispersion was filtered and rinsed with permeate water at 50°C until its pH remained neutral (checked with pH paper) - about 500 mL of water was used. The filter containing the sample was dried overnight at room temperature, further dried in an oven at 60°C for one day, and the total weight of the sample, filter and dish was determined (W 最终 )。AIM (%) = [(W 最终 -W 过滤器+皿 ) / W 样品 ] × 100.

[0148] • Determine AIA as follows: 2,000 (two) grams (W 样品 ) is placed on a silica or platinum crucible, burned on a hot plate at 500°C for about one hour, and then placed in a heating furnace at 550°C for 16 hours. The ash obtained is added to a solution containing 10 ml of concentrated HCl and 20 ml of demineralized water. The solution containing the ash is heated to 80°C and maintained for about half an hour, and then filtered using a Whatman N° 40 (ash-free filter). The filter containing the ash is rinsed with water until no Cl is detected in the sample. - . Check the presence of Cl in the sample using AgNO3 - (AgCl precipitation indicates the presence of Cl - ).

[0149] Place the second silica or platinum crucible in an oven at 550 °C for 10 minutes and then cool to room temperature in a desiccator. Subsequently, weigh the crucible in an anhydrous environment (W 坩埚 ). The filter containing the ash was placed on a crucible and heated stepwise from room temperature to a maximum of 500° C. on a hot plate over a period of at least 1 hour. The crucible was then transferred to a heating furnace and heated at 800° C. for 16 hours. After cooling at room temperature in a desiccator, the crucible was weighed again in a water-free environment (W 坩埚+灰分 )。AIA (%) = [(W 坩埚+灰分 -W 坩埚 ) / W 样品 ] × 100.

[0150] •D50, D90: The method for determining particle size distribution complies with the method of the United States Pharmacopoeia (USP40) <429> , and is based on ISO standard 13320-1. The sample powder is first poured into a vibrating hopper and fed into a Mastersizer 3000 (Malvern) in a conventional flow. Using an air disperser device, the laser beam is blown into the powder particles with a light shielding between 1% and 15% to achieve a sufficient signal-to-noise ratio for the detector and avoid multiple scattering. The light scattered by the particles at different angles is measured by a multivariate detector. The use of red and blue light in accordance with the Mie theory allows the calculation of the volume size distribution, in which the particles are considered to be spheres and the equivalent spherical size is therefore determined. Based on the size distribution obtained, the cumulative volume fractions at 10%, 50% and 90% are determined to obtain D10, D50 and D90, respectively. The median diameter D50 gives an idea of ​​the powder particle size, while D10 and D90 allow quantification of finer and coarser particle sizes.

[0151] •CIELAB L*, a*, and b* represent the most complete color space specified by the Commission Internationale d'Eclairage. It describes all colors visible to the human eye and was created to serve as a device-independent model to be used as a reference. The L* and b* values ​​of a sample are obtained by placing the sample in the glass cell of a colorimeter (filled about halfway). The colorimeter used is a Minolta CR400 colorimeter. L* varies from 100 (white) to 0 (black). The higher the L* value, the brighter and whiter the color. The measured value "a*" is the red or green response away from gray, i.e. positive a* is red and negative a* is green. The measured value "b*" is the yellow or blue response away from gray, i.e. positive b* is yellow and negative b* is blue.

[0152] •The aerated bulk density (ABD) may be determined using any conventional method for measuring the ABD of a powder, for example by measuring the mass (g) of an empty container of known volume and by measuring the mass of the same container filled with the powder to be tested. The difference between the mass of the filled container and the mass of the empty container divided by the volume (ml) occupied by the powder in the container gives the value of the aerated bulk density. For example, the ABD may be determined using a device known as the Powder Tester type PTE (supplied by Hosokawa) comprising a 100 ml container, a spoon for filling and a spatula. Preferably, the powder is first sieved through a sieve having holes of at most 4000µm, most preferably at most 2000µm, and the density measurement is carried out on the product not retained by the sieve. Preferably, any compaction of the powder is avoided when filling the container, for example by pouring the powder carefully and slowly into the container.

[0153] • Rheological measurements:

[0154] Sample preparation for rheological measurements:

[0155] Reconstructed skim milk was used as an aqueous medium. Skim milk in powder form was provided by Isigny-Ste-Mère (Isigny, France). Skim milk was reconstructed by dissolving skim milk powder in ultrapure water (18.2MΩ.cm resistivity) at 10 wt % and stirring at room temperature for 4 hours. Specifically, in order to prepare 1000 g of reconstructed skim milk, 108.66 g of skim milk powder (DS = 92.03 wt %) was dissolved in 891.34 g of ultrapure water. Dispersions of various seaweed-based powders were prepared in reconstructed skim milk in variable proportions (0.1 wt % to 1 wt % based on dry matter). The seaweed-based powder was weighed in a suitable final ratio, mixed thoroughly with 5 wt % sucrose (to facilitate rehydration), and slowly dispersed in the reconstructed skim milk under magnetic stirring (500 rpm). Stirring was maintained at room temperature for 30 minutes. Subsequently, the sample was heated to 80°C for about 30 minutes with stirring at 500 rpm, and kept at this temperature for another 3 minutes.

[0156] Measurement of storage modulus G':

[0157] Rheological measurements were performed using an MCR 302 controlled stress rheometer (Anton Paar Physica) equipped with a 50 mm parallel plate geometry with cross-hatching on both the upper and lower surfaces. The rheometer was also equipped with a Peltier temperature controller. The gap was fixed at 1 mm. Before the measurement, the samples were covered with a thin layer of paraffin oil on the edges to avoid evaporation during the measurement. Dynamic oscillation or viscoelastic measurements were selected to evaluate the gelation kinetics and texturization properties of each formulated system. For these measurements, the samples were poured onto an MCR 302 plate preheated at 80 °C and subjected to a temperature sweep test (2 °C / min) from 80 °C to 10 °C, followed by a time sweep experiment at a frequency of 0.4 Hz for 15 minutes to ensure that the system reached an equilibrium state after being kept at 10 °C for this consideration time due to reorganization (structural rearrangement). Subsequently, the samples were subjected to a frequency sweep from 100 Hz to 0.01 Hz at a constant shear strain in the linear viscoelastic region (LVE) fixed at 0.2%. To ensure that viscoelastic measurements were performed in the LVE domain, strain sweep experiments from 0.01% to 100% were performed at 0.4 Hz.

[0158] In all these rheological experiments, each measurement was performed at least in duplicate.

[0159] Data processing: G'

[0160] The G' value considered in this patent was collected from the mechanical spectrum (frequency sweep test) at 0.4 Hz and 10° C. In fact, since the mechanical spectrum represents the real structural behavior of the gel obtained, it seems appropriate to use this G' value as the most appropriate parameter.

[0161] Based on the G' values ​​obtained for all studied samples at various concentrations, a power law relationship (see Equation 1) was used to describe the data. Note that C0 represents the lowest concentration below which there is no gel-like behavior or the critical gelation concentration. C is the seaweed-based powder concentration (dry matter basis); n represents the exponential value of the fitted model; k and k' are the constant factors of the fitted model

[0162] G' = k' * (C-C0) n Formula 1

[0163] To compare samples, use Equation 2-4:

[0164] G'=p * k * C n Formula 2

[0165] G' 样品A = k * C n Formula 3

[0166] G' 样品B = p * k * C n Formula 4

[0167] Where p is the translation shift factor. If p = 1, it means that sample A shows a similar gel strength to sample B; if p > 1, it means that sample B shows a higher G' than sample A; if p < 1, it means that sample B shows a lower G' than sample A.

[0168] Data processing: C0

[0169] For the determination of C0, follow these steps:

[0170] (i) The storage modulus G' values ​​collected from the mechanical spectra described above were plotted on a logarithmic scale as a function of the seaweed-based powder concentration C (%, DS) (see Figure 1 ).

[0171] exist Figure 1 In the figure, the dashed and solid lines represent the fits of the power law formulas 3 and 1 to the experimental data (original data) and the estimated data, respectively. Figure 1 The data used in the examples belong to Example 1 and Comparative Example 1, respectively.

[0172] (ii) Following the method described in the literature (e.g. Agoda-Tandjawa, G., Dieudé-Fauvel, E., Girault, R. & Baudez, J.-C. (2013). Chemical Engineering Journal, 228, 799-805), linear regression was used with G' = k' (C - C0) n The form of the formula G'= kC n In this second formula, k' represents the scaling factor and C0 represents the concentration below which gel-like behavior cannot be achieved. Note that the condition G' = kC n = k' (C - C0) n , a linear regression was performed for all studied seaweed-based powders where both index values ​​were the same and C > C0.

[0173] Validation of the C0 determined using the above fitting model was determined by evaluating the rheological behavior of all seaweed-based powders under similar conditions as previously described elsewhere to confirm gel-like behavior.

[0174] The invention will now be described with the aid of the following examples and comparative experiments without, however, being restricted thereto.

[0175] Example 1: Powder based on Kappaphycus spp.

[0176] Several freshly harvested (less than 6 hours from harvest) samples of Kappaphycus longifolia (Euchelia auriculata) seaweed were rinsed with seawater and used to prepare biomass with a DS of about 10 wt%. Seawater from the harvest site was used. The biomass was placed on a wooden table to form an areal density of about 10 Kg / m 2 The tabletop was placed in a sunny location and covered with a transparent tarpaulin to completely enclose it and prevent air flow. Due to the effect of the sun, the temperature under the tarpaulin reached about 60°C and the humidity exceeded 90%. The seaweed was allowed to naturally seep in this environment for a period of 24h to 72h, depending on weather conditions.

[0177] After exudation, the tarpaulin was removed and the biomass was left in the open air in the sun for a further 24 hours to dry, reaching a DS of about 73.5 wt%.

[0178] The biomass containing seaweed was cooked in a brine solution (100 g / L KCl) at 90°C for 30 minutes. The weight of the brine solution used for cooking was about 6 times the mass of the seaweed. After cooking, the brine solution was drained and the cooking operation was repeated in a new brine solution at 90°C for 30 minutes. After the second cooking, the brine solution was drained and the recovered seaweed was allowed to cool down in ambient air at 30°C. After cooling, the seaweed was washed 3 times with sufficient water.

[0179] The washed seaweed was then collected and ground using a coffee grinder with particles of about 0.5 cm to 1 cm in size and dried using a vacuum dryer at 60°C for 30 minutes to obtain a final product of about 94.9% DS. The dried product was ground into powder using a Retsch grinder (final screen of 0.25 mm) to achieve the desired powder properties. The properties of the obtained seaweed-based powder are given in Table 1:

[0180]

[0181] Example 2: Eucheuma-based powder

[0182] A number of freshly harvested (less than 6 hours from harvest) Eucheuma spinulosa seaweed samples were rinsed with seawater and used to prepare a biomass having a DS of about 10 wt%. Seawater from the harvesting location was used. The biomass was placed on a wooden table to form a biomass bed with an area density of about 10 Kg / m2. The table was placed in a location under the sun and covered with a transparent tarpaulin to completely enclose it and prevent air flow. Due to the effect of the sun, the temperature under the tarpaulin reached about 60°C and the humidity exceeded 90%. The seaweed was allowed to naturally seep in this environment for a period of 24h to 72h, depending on weather conditions.

[0183] After exudation, the tarpaulin was removed and the biomass was left in the open air in the sun for a further 24 hours to dry to a DS of about 75 wt%.

[0184] The biomass containing seaweed was cooked in a brine solution (250 g / L KCl) at 90°C for 30 minutes. The weight of the brine solution used for cooking was about 6 times the mass of the seaweed. After cooking, the brine solution was drained and the cooking operation was repeated in a new brine solution at 90°C for 30 minutes. After the second cooking, the brine solution was drained and the recovered seaweed was allowed to cool down in ambient air at 30°C. After cooling, the seaweed was washed twice in sufficient water.

[0185] The seaweed material was then collected and ground using a coffee grinder at about 0.5 cm to 1 cm and dried using a vacuum dryer at 60°C for 30 minutes to obtain a final product of about 94.9% DS. The dried product was ground into powder using a Retsch grinder (final screen of 0.25 mm) to achieve the desired powder properties. The properties of the obtained seaweed-based powder are given in Table 2:

[0186]

[0187] Example 3: Chondrus crispus seaweed-based powder

[0188] Fresh Chondrus crispus was harvested from the wild. It was processed as described in Example 1 and kept under a tarpaulin for 3 to 72 hours. In some cases, the seaweed was turned during exudation to expose it evenly to sunlight. The seaweed was then sun-dried for a period ranging from 1 to 3.5 days, depending on the weather, to reach a DS of about 65 wt% (approximately 35 wt% moisture). The seaweed was further processed as described in Example 1.

[0189] The dried biomass was then placed in enough tap water to completely cover the seaweed, and the seaweed was allowed to rehydrate at room temperature for 1 hour without stirring. The rehydrated seaweed was then collected using a filter to obtain a biomass with a DS of about 40 wt%.

[0190] The biomass containing the rehydrated seaweed was cooked twice in a brine solution (350 g / L KCl) at 90°C for 30 minutes each time. The weight of the brine solution used for cooking was about 16 times the mass of the seaweed. After cooking, the brine solution was drained and the recovered seaweed was washed by placing the seaweed in a certain volume of tap water at room temperature for 10 minutes. Sufficient water was used to completely cover the seaweed.

[0191] The seaweed was then collected using a filter and dried using a belt dryer at 60°C for 30 minutes to obtain a final product of about 94.3% DS. The dried product was ground into powder using a Retsch grinder (final screen 0.25 mm) and sieved at 0.25 mm.

[0192] Comparative Experiments 1-3

[0193] Freshly harvested (less than 6 h from harvesting) seaweed was kept in the open air under sunlight for 24 h to dry to a DS between 60 wt% and 95 wt%.

[0194] The seaweed was then further dried in a 60°C oven overnight.

[0195] The dried seaweed was ground into powder using a Retsch grinder (final screen 0.25 mm) and sieved at 0.25 mm. The properties of the powder obtained are given in Table 5 below.

[0196]

[0197] Example dairy products with powder of the invention

[0198] The Eucheuma truncatula powder of Example 2 was tested in a dairy dessert (creamy and gelled texture).

[0199] Creamy Dessert Recipes

[0200] Use the following method and recipe:

[0201] Method steps:

[0202] 1. Premix all dry ingredients and disperse in cold milk and cream;

[0203] 2. Hydrate for 30 minutes

[0204] 3. Preheat to 63°C

[0205] 4. Homogenization at 80 bar

[0206] 5. Pasteurize at 95°C for 2 minutes

[0207] 6. Sterilize at 135℃ for 15 seconds

[0208] 7. Pre-cool to 75°C

[0209] 8. Cool to 10°C

[0210] 9. Store in the "buffer tank" at 10°C for 4 hours

[0211] 10. Fill into the tank

[0212] Element:

[0213]

[0214] Effect on Color: By visual inspection, the effect on color was negligible. No significant change relative to light cream was observed.

[0215] Gelatin Dessert Recipe

[0216] A gelled dessert was prepared in the following manner and using the ingredients given in Table B, using the powder of Example 2 and a powder prepared from Eucheuma spinosa in a manner similar to that of Example 1 .

[0217] Method: (1) Premix all dry ingredients and disperse in cold milk and cream; (2) Hydrate for 30 minutes; (3) Preheat to 63°C; (4) Homogenize at 80 bar; (5) Pasteurize at 95°C for 2 minutes; (6) Sterilize at 135°C for 15 seconds; (7) Precool to 75°C; (8) Fill into a "buffer tank" at 70°C and keep for 4 hours; (9) Fill into cans.

[0218] Element:

[0219]

[0220] Effect on Color: By visual inspection, the effect on color is not critical.

Claims

1. A seaweed-based powder having an aerated bulk density (ABD) of at least 0.20 g / ml and a CIELAB L* value of at least 72, wherein the critical gelling concentration C0 of the seaweed-based powder is 0.001 wt% to 0.03 wt% and the storage modulus G' is at least 10 Pa, the storage modulus G' being measured in a 0.3 wt% aqueous dispersion of the seaweed-based powder, wherein the seaweed comprises the genus Eucheuma, The seaweed-based powder is prepared by a method comprising the following steps: a) providing a biomass comprising seaweed and water and having a dry solids (DS) content of at least 5 wt.-%; b) subjecting the living biomass to an exudation process to exudate said water present in said seaweed and obtaining an exuded biomass comprising exuded seaweed, wherein said exudation process is a natural exudation process and said exuded seaweed is still botanically and taxonomically identifiable as seaweed; c) optionally drying the exuded biomass to a moisture content of up to 40 wt. % to obtain dried exuded biomass; d) cooking the exuded biomass in a brine solution to obtain cooked biomass; e) optionally washing and / or drying the cooked biomass; as well as f) converting the cooked biomass of step d) or e) into a powder comprising seaweed particles, The seaweed based powder is a naturally processed powder, the only added products used in the process being water and natural salts present in the ocean and therefore in the seaweed itself.

2. The seaweed-based powder according to claim 1, wherein the natural exudation process is an active physiological process by which plant cells transport components inside the plant as exudate from the interior of the seaweed to the surface.

3. The seaweed-based powder according to claim 1, wherein the environment of the exudation step is a closed environment, wherein the air flow in the environment is less than 1 m / s.

4. The seaweed-based powder according to claim 1, wherein in step b), the biomass is placed on a solid surface, and the exudate environment is formed by enclosing the biomass placed on the surface in a closed containment space to prevent air flow, and the exudate environment is placed in a location under direct sunlight, wherein the containment space is transparent enough to allow sunlight to reach the biomass.

5. The seaweed-based powder according to claim 1, wherein in step b), the exudation time is between 24 hours and 4 days.

6. The seaweed based powder of claim 1, wherein the powder is a naturally processed powder, the only added products used in the processing being water and a natural salt present in the ocean and therefore in the seaweed itself, the natural salt being potassium chloride.

7. The seaweed-based powder according to claim 1, wherein the seaweed is Eucheuma oculata.

8. The seaweed-based powder of claim 1, wherein the seaweed is Eucheuma spinosa.

9. The seaweed-based powder of claim 1, wherein the ABD is at least 0.25, more preferably at least 0.30, even more preferably at least 0.35, most preferably at least 0.

40.

10. The seaweed-based powder of claim 1, wherein the CIELAB L* value is at least 74, even more preferably at least 76, still more preferably at least 78, still more preferably at least 80, most preferably at least 82.

11. The seaweed-based powder according to claim 1, wherein the powder has a CIELAB a* value of at most 5.0, more preferably at most 3.5, most preferably at most 2.

0.

12. The seaweed-based powder of claim 1, wherein the powder has a storage modulus (G') of at least 30 Pa.

13. The seaweed-based powder of claim 1, wherein the powder is non-chemically bleached.

14. The seaweed-based powder according to any one of the preceding claims, wherein the powder does not contain any whitening pigments.

15. A composition comprising a gum and a seaweed-based powder according to any one of the preceding claims, wherein the gum is preferably selected from the group consisting of guar gum, xanthan gum, locust bean gum, cassia gum, tara gum, konjac gum, alginates, agar, carrageenan, beta-1,3 glucan, starch and combinations thereof.

16. A food or feed product comprising the seaweed-based powder according to any one of claims 1 to 14 or the composition according to claim 15.

17. The food product according to claim 16, said product being selected from the group consisting of: bakery products, convenience products, beverage products, dairy products, confectionery products, frozen products, savoury products, meat products, dipped products, egg products, fat spread products, seafood-based products; snack food products and ready-to-eat meals and foods.

18. An industrial product comprising the seaweed-based powder according to any one of claims 1 to 14 or the composition according to claim 15.

19. A method for preparing a seaweed-based powder according to any one of claims 1 to 14, the method comprising the following steps: a) providing a biomass comprising seaweed and water and having a dry solids (DS) content of at least 5 wt.-%; b) subjecting the living biomass to an exudation process to exudate said water present in said seaweed and obtaining an exuded biomass comprising exuded seaweed, wherein said exudation process is a natural exudation process and said exuded seaweed is still botanically and taxonomically identifiable as seaweed; c) optionally drying the exuded biomass to a moisture content of up to 40 wt. % to obtain dried exuded biomass; d) cooking the exuded biomass in a brine solution to obtain cooked biomass; e) optionally washing and / or drying the cooked biomass; as well as f) converting the cooked biomass of step d) or e) into a powder comprising seaweed particles, the powder having an ABD of at least 0.2 and a CIELAB L* value of at least 72.

20. The method according to claim 19, wherein in step b), the biomass is placed on a solid surface and the percolation environment is formed by enclosing the biomass in a closed containment space to prevent air flow.

21. The method according to claim 19, wherein in step b), the seepage environment is placed at a location exposed to direct sunlight, and the receiving space is formed by using tarpaulin, plastic foil, glass or plastic sheet.

22. The method of claim 19, wherein the natural exudation process is an active physiological process by which plant cells transport components from the interior of the plant as an exudate from the interior of the algae to the surface.

23. The method according to claim 19, wherein the environment of the oozing step is a closed environment, wherein the air flow in the environment is less than 1 m / s.

24. The method of claim 19, wherein in step b), the biomass is placed on a solid surface, the exudate environment is formed by enclosing the biomass placed on the surface in a closed containment space to prevent air flow, and the exudate environment is formed by placing the biomass on the surface in a location under direct sunlight, wherein the containment space is transparent enough to allow sunlight to reach the biomass.

25. The method of claim 19, wherein in step b), the exudation time is between 24 hours and 4 days.

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