How to Disperse Seaweed Powder in Water

Abstract

The present invention relates to a method for dispersing seaweed powder in an aqueous environment, comprising the steps of (a) providing seaweed powder and an aqueous environment, and (b) dispersing the seaweed powder in the aqueous environment at a pH of at least 3.5, preferably 9.0. The present invention further relates to dispersions of seaweed powder in an aqueous environment obtained by the methods of the present invention and their uses in foods, beverages, nutritional products, dietary supplements, feed, personal care applications, pharmaceutical applications, and industrial applications.

Description

[Technical Field]

[0001] The present invention relates to a method for dispersing seaweed powder in an aqueous environment. The present invention further relates to the dispersion of seaweed powder in an aqueous environment obtained by the method of the present invention, and its applications in food, beverages, nutritional products, nutritional supplements, animal feed, personal care applications, pharmaceutical applications and industrial applications. [Background technology]

[0002] Global seaweed production is estimated to be around 20,000,000 tons per year. In recent years, improvements have been made to seaweed cultivation and harvesting methods, leading not only to increased production but also to more efficient growth control. Patent documents 1 to 3 disclose examples of seaweed cultivation systems.

[0003] Seaweed is generally a plant-like organism that lives attached to rocks and other hard substrates in the marine environment. While seaweed is microscopic like microalgae, some species are enormous, such as giant kelp growing in "forests" or tower-like structures resembling underwater forests on the seabed. Most seaweed species are either green (over 6,500 species), brown (about 2,000 species), or red algae (about 7,000 species).

[0004] For hundreds of years, the benefits of seaweed for the health of both humans and animals have been recognized, and more recently, various studies have demonstrated its effectiveness as a fat substitute. As people's awareness of the relationship between diet and health has increased, the consumption of seaweed has attracted more attention. Today, many new foods made from seaweed have been developed and are commercially available, offering the potential for greater health benefits and reduced disease risk. In addition to the high health benefits when consumed directly or after slight pre-processing as a nutritional supplement, seaweed possesses various natural functional properties, including nutritional, physicochemical, and textural characteristics, which can be imparted as advantageous functional properties when used as a raw material in the manufacture of various products.

[0005] However, efficiently and economically dispersing dried seaweed powder while maintaining its functional properties is difficult. Typically, longer dispersion times and / or higher shear forces are required to achieve good dispersion with optimal rheological properties. Therefore, there is a need for an efficient and economical method to disperse functional seaweed powder, i.e., seaweed powder with functional properties, in an aqueous environment while ensuring that the resulting dispersion optimally benefits from the rheological properties of the seaweed. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] European Patent No. 2230895 [Patent Document 2] European Patent No. 3,246,292 [Patent Document 3] International Publication No. 2017 / 131510 [Overview of the project]

[0007] Other advantages of the dispersion of the present invention will become apparent from the detailed description of the invention given herein. [Brief explanation of the drawing]

[0008] [Figure 1] Figure 1 is a graph showing the CO2 measurement method for powder samples made from seaweed. [Modes for carrying out the invention]

[0009] The present invention relates to a method for dispersing seaweed powder in an aqueous environment (hereinafter referred to as the method of the present invention), and the following: (a) A step of providing seaweed powder and an aqueous environment, wherein the seaweed powder has a storage modulus (G') of at least 10 Pa, as measured in a 0.3% by mass aqueous dispersion of the seaweed powder; and, (b) A step of dispersing the seaweed powder in an aqueous environment at a pH of at least 3.5, preferably 9.0; comprises.

[0010] In this specification, the seaweed powder is understood to be an aggregate of seaweed particles, i.e., containing seaweed particles. The particles can be obtained by wet or dry grinding or pulverizing seaweed. The most preferred seaweed powder used in the present invention is the powder obtained by the methods described in European Patent Applications Nos. 194267 and 195710, which has a combination of excellent rheological properties, such as a high elastic modulus (G') and a low critical gelation concentration (C0), and both applications are hereby incorporated by reference in their entirety.

[0011] Preferably, the D50 of the seaweed particles is preferably at least 20 μm, more preferably at least 50 μm, still more preferably at least 75 μm, even more preferably at least 85 μm, and most preferably at least 120 μm. The D50 is preferably at most 750 μm, more preferably at most 500 μm, even more preferably at most 350 μm, and most preferably at most 250 μm. The D50 is preferably from 20 μm to 750 μm, more preferably from 50 μm to 350 μm, and most preferably from 75 μm to 250 μm.

[0012] Preferably, the D90 of the seaweed particles is preferably at least 125 μm, more preferably at least 175 μm, and most preferably at least 220 μm. The D90 is preferably at most 800 μm, more preferably at most 600 μm, and most preferably at most 400 μm. The D90 is preferably from 125 μm to 800 μm, more preferably from 175 μm to 600 μm, and most preferably from 220 μm to 400 μm.

[0013] Preferably, the D50 of the seaweed particles is at least 20 μm, the D90 is at least 125 μm, more preferably the D50 is at least 50 μm and the D90 is at least 175 μm, and most preferably the D50 is at least 75 μm and the D90 is at least 220 μm.

[0014] Preferably, the seaweed powder used in the composition of the present invention contains at least 80% dry base material, more preferably at least 90% dry base material, even more preferably at least 92% dry base material, and most preferably at least 96% by mass of dry base material. The remaining mass percent up to 100% by mass consists of foreign matter other than seaweed particles that form part of the biomass, such as algae, other seaweed strains, etc.

[0015] Suitable seaweeds for the present invention can be selected from a number of types of seaweed. In this specification, “seaweed” is understood to mean a broad range of multicellular seaweeds that can grow in the wild or be cultivated. Wild seaweeds typically grow in the benthic regions of the sea or ocean without human cultivation or processing. Cultivated seaweeds are usually grown on various supports such as ropes, cloths, nets, and tube nets, which are typically placed beneath the surface of the sea or ocean. Seaweeds may also be cultivated in pools, ponds, tanks, and reactors containing seawater, and may be located on coastlines or inland. The term “seaweed” can refer to red, brown, and green seaweeds.

[0016] This specification uses the taxonomy of certain types of seaweed, such as families and genera. The taxonomy referenced is commonly used in the technical fields of seaweed cultivation and harvesting and / or seaweed extracts. Taxonomic descriptions of red algae are, for example, based on CWSchneider and MJWynne in Botanica Marina 50(2007):197-249; GWSauders and MHHommersand in American Journal of Botany 91(10):1494-1507,2004; and Athanasiadis, A. in Bocconea 16(1):193-198,2003, ISSN 1120-4060. For an explanation of the taxonomy of green algae, see, for example, 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. For an explanation of the taxonomy of brown algae, see, for example, John D. Wehr in Freshwater Algae of North America - Ecology and Classification, Edition: 1, Chapter: 22, Publisher: Academic Press, Editors: John D. Wehr, Robert G. Sheath, pp. 757-773.

[0017] Preferably, the seaweed used in relation to the present invention is red algae, i.e., seaweed belonging to the phylum Rhodophyta; or brown algae, i.e., orders, families, and genera of the class Phaeophycaee. Red algae exhibit a characteristic red or purple color due to phycobilins, which are pigments contained in phycobilins.

[0018] More preferably, the seaweed is a red alga selected from the families Gigartinaceae, Bangiophyceae, Palmariaaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae, and Furcellariaceae or combinations thereof. Most preferably, the seaweed is selected from the genera Bangiales, Chondrus, Iridaea, Palmaria, Gigartina, Gracilaria, Gelidium, Rhodoglossum, Hypnea, Eucheuma, Kappaphycus, Agaryella, Gymnogrogrus, Sarcothalia, Phyllophora, Ahnfeltia, Mazzaella, Mastocarpus, Chondracanthus, Furcellaria and mixtures thereof. Best results include 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 obtained from laminaroides, Mazzaella sp., Chondracanthus acicularis, Chondracanthus chamisoi, Chondracanthus sp., Gigartina pistilla, Gigartina mammillosa, Gigartina skotsbergii, Gigaritina sp., Gracilia sp. Mastocarpus stellatus and mixtures thereof.

[0019] While some red algae, such as Kappaphycus alvarezii, are known to have green or brown strains, in the context of this invention, when we refer to seaweed as red algae, for example, this refers to the phylum and not to the color of the strain.

[0020] The most preferred brown algae are selected from the families Acsophyllum, Durvilaea, Ecklonia, Hyperborea, Laminaria, Lessonia, Macrocystis, Fucus, and Sargassum. Specific examples of brown algae include bul kelp (Durvilae potorum), Durvila species, D. antarctica, and knot kelp (Ascophyllum nosodum).

[0021] The seaweed powder has a storage modulus of at least 10 Pa when measured in a 0.3% by mass aqueous dispersion of the powder. Preferably, the critical gelation concentration (C0) of the powder is at most 0.5% by mass, more preferably at most 0.3% by mass, and most preferably at most 0.1% by mass. Preferably, the G' of the powder is at least 15 Pa, more preferably at least 20 Pa, more preferably at least 30 Pa, more preferably at least 50 Pa, more preferably at least 70 Pa, more preferably at least 90 Pa, even more preferably at least 110 Pa, and 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, and most preferably at most 200 Pa.

[0022] Preferably, the seaweed powder has a storage modulus (G') of at least 10 Pa and a critical gelling concentration (C0) of at most 0.5% by mass when measured in a 0.3% by mass aqueous dispersion of the powder, where the seaweed is a red alga, i.e., a seaweed belonging to the phylum Rhodophyta. The preferred ranges for G' and C0 are as described above. Preferably, the CIELAB L* value of the powder is at least 50, preferably at least 60, preferably at least 70, preferably at least 74, more preferably at least 76, even more preferably at least 78, and most preferably at least 80. Preferably, the seaweed is a red alga selected from the families Gigartinaceae, Bangiophyceae, Palmariaaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae and Furcellariaceae or combinations thereof. Most preferably, the seaweed is selected from the genera Bangiales, Chondrus, Iridaea, Palmaria, Gigartina, Gracilaria, Gelidium, Rhodoglossum, Hypnea, Eucheuma, Kappaphycus, Agaryella, Gymnogrogrus, Sarcothalia, Phyllophora, Ahnfeltia, Mazzaella, Mastocarpus, Chondracanthus, Furcellaria, and mixtures thereof.

[0023] Most preferably, the seaweed powder has a storage modulus (G') of at least 10 Pa when measured in a 0.3% by mass aqueous dispersion of the powder, and a critical gelling concentration (C0) of at most 0.5% by mass, where the seaweed is a red alga selected from the group consisting of Eucheuma spinosum, Eucheuma Cottonii (Kappaphycus alvarezii), Chondrus crispus, and combinations thereof. The preferred ranges for G' and C0 are as described above. Preferably, the CIELAB L* value of the powder is at least 50, preferably at least 60, preferably at least 70, preferably at least 74, more preferably at least 76, even more preferably at least 78, and most preferably at least 80.

[0024] Preferably, the acid-insoluble material in the seaweed powder is present in an amount of up to 50% by mass, more preferably up to 40% by mass, even more preferably up to 30% by mass, and most preferably up to 20% by mass, relative to the mass of the powder. The AIM content is preferably at least 1% by mass, more preferably at least 5% by mass, and most preferably at least 10% by mass. It has been observed that when the seaweed powder has an AIM content within a suitable range, its nutritional properties are optimized.

[0025] Preferably, the amount of acid-insoluble ash (AIA) contained in the seaweed powder is at most 5.0% by mass, more preferably at most 3.0% by mass, even more preferably at most 1.0% by mass, and most preferably at most 0.80% by mass, relative to the mass of the powder. The AIA content is preferably at least 0.01% by mass, more preferably at least 0.05% by mass, and most preferably at least 0.10% by mass. Seaweed powder having an AIA content within this preferred range has been observed to be more suitable for use as a food, personal care, and pharmaceutical product because it does not introduce foreign matter into the product, or introduces it to a small extent, and as a result may require an additional purification step for the product.

[0026] Preferably, the seaweed powder, when measured in a 0.3 wt% aqueous dispersion of the powder, has a storage factor (G') of at least 10 Pa, a critical gelling concentration (C0) of at most 0.5 wt%, and a cadmium content of at most 1.1 ppm. The seaweeds include Porphyra sp., Palmata, Eucheuma spinosum, Eucheuma denticum, Eucheuma sp., Eucheuma cottonii (also known as Kappaphycus alvarezii), Kappaphycus striatus, Kapphycus sp., Chondrus crispus, Irissmos, Fucus crispus, Chondrus sp., Sarcothalia crispata, Mazzzaella laminaroides, Mazzzaella sp., Chondracanthus acicularis, Chondracanthus chamissoi, Chondracanthus sp., Gigartina pistilla, and Gigartina. The seaweed is a red alga selected from the group of seaweeds consisting of skottsbergii, Gigartina sp., Gracilaria sp., Gelidium sp., Mastocarpus stellatus, and mixtures thereof. The cadmium content is preferably at most 0.9 ppm, more preferably at most 0.7 ppm, and most preferably at most 0.5 ppm. Preferably, the G' of the powder is at least 30 Pa, more preferably at least 50 Pa, more preferably at least 60 Pa, more preferably at least 70 Pa, more preferably at least 90 Pa, even more preferably at least 110 Pa, and 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, and most preferably at most 200 Pa. The C0 of the powder is preferably 0.001 to 0.100% by mass, more preferably 0.005 to 0.090% by mass, and most preferably 0.010 to 0.080% by mass.More preferably, C0 is 0.001 to 0.080 mass%, more preferably 0.005 to 0.060 mass%, even more preferably 0.010 to 0.050 mass%, and most preferably 0.010 to 0.040 mass%. The powder preferably has G' at least 40 Pa, and C0 at 0.001 to 0.100 mass%, more preferably 0.005 to 0.090 mass%, and most preferably 0.010 to 0.080 mass%. The powder preferably has G' at least 90 Pa, and C0 at 0.001 to 0.100 mass%, more preferably 0.005 to 0.090 mass%, and most preferably 0.010 to 0.080 mass%. The powder preferably has a G' of at least 120 Pa and a C0 of 0.001 to 0.100 mass%, more preferably 0.005 to 0.090 mass%, and most preferably 0.010 to 0.080 mass%. Preferably, the CIELAB L* value of the powder is at least 50, preferably at least 60, preferably at least 70, preferably at least 74, more preferably at least 76, even more preferably at least 78, and most preferably at least 80. Preferably, the seaweed is selected from the group consisting of Eucheuma spinosum, Eucheuma cottonii (also known as Kappaphycus alvarezii), Chondrus crispus Irish moss, and mixtures thereof.

[0027] As used herein, the term “aqueous environment” means, but is not limited to, liquid media including water, distilled water, aqueous solutions and aqueous suspensions, as well as aqueous liquid media including dairy products, such as reconstituted skim milk, milk and yogurt; personal care products such as lotions, creams and ointments; and pharmaceutical products. In the context of the present invention, preferred aqueous environments are water (purified water or tap water), milk and reconstituted skim milk. Preferably, the aqueous environment contains, based on the total mass of the environment, at least 30% by mass of water, more preferably at least 40% by mass of water, even more preferably at least 50% by mass of water, even more preferably at least 60% by mass of water, even more preferably at least 70% by mass of water, even more preferably at least 80% by mass of water, and most preferably at least 90% by mass of water. The remaining mass % up to 100% may include additives, preservatives, vitamins, sterols such as phytosterols, antioxidants such as polyphenols, minerals beneficial to human nutrition, whole vegetable extracts, cellulose such as microfibrillated cellulose and cellulose gel, sugars such as dextrin, maltodextrin, and sucrose, polyols such as glucose, mannitol, erythritol, glycerol, sorbitol, xylitol, and maltitol, and proteins or hydrolyzed proteins from plants or vegetables and dairy products. Proteins; fats and oils; surfactants; lecithin; glucomannan and / or galactomannan, such as guar gum, xanthan gum, carob gum, tara gum, conjac gum, alginates, agar, gellan gum, carrageenan and β1,3 glucan; natural starch; modified starch; and combinations thereof.

[0028] Preferably, the aqueous environment contains salts. Salts soluble in water include, but are not limited to, chloride salts, e.g., sodium chloride, potassium chloride, calcium chloride, and ammonium chloride; sulfates, e.g., magnesium sulfate, iron sulfate, calcium sulfate, potassium sulfate, sodium sulfate; nitrates, e.g., calcium nitrate, sodium nitrate, potassium nitrate; phosphates, e.g., sodium phosphate, calcium phosphate, potassium phosphate; salts of organic acids and combinations thereof. Preferably, the salt is sodium chloride or potassium chloride. Most preferably, the salt used is a food-grade salt, i.e., a salt as defined in the Codex Alimentarius Commission on Food-Grade Salts, CX STAN 150-1985, Rev. 1-1997, Amend 1-1999, Amend 2-2001.

[0029] Favorable results can be obtained when the aqueous environment has an ionic strength of at least 0.01 M, more preferably at least 0.05 M, and most preferably at least 0.10 M. The ionic strength is preferably at least 10.00 M, more preferably 5.00 M, and most preferably 3.00 M. The ionic strength is preferably 0.05 to 1.00 M, more preferably 0.10 to 0.80 M, and most preferably 0.15 to 0.60 M. The ionic strength of the aqueous environment can be adjusted by adding salt, the most preferred salts being sodium chloride, calcium chloride, and sodium hydroxide. When using the resulting dispersion to produce food, the salt must be food-grade. The concentration of salt in the aqueous environment can be adjusted by conventional means to reach the desired ionic strength.

[0030] To ensure that the dispersion is carried out at the desired pH, the pH of the aqueous environment is preferably at least 3.5, more preferably at least 4.0, even more preferably at least 4.5, even more preferably at least 5.0, even more preferably at least 5.5, and most preferably at least 6.0. Preferably, the pH of the aqueous environment is up to 9.0, more preferably up to 8.5, even more preferably up to 8.0, and most preferably up to 7.5. The pH is preferably 3.5 to 9.0, more preferably 4.0 to 9.0, more preferably 4.5 to 8.5, even more preferably 5.0 to 8.5, even more preferably 5.5 to 8.0, and most preferably 6.0 to 7.5. The pH of the aqueous environment can be adjusted by well known means, for example, by adding a base (or alkali), preferably a food-grade base, or by using a pH buffer. A buffer (more precisely, a pH buffer or hydrogen ion buffer) is an aqueous solution consisting of a mixture of a weak acid and its conjugate base, or vice versa. Its pH hardly changes with the addition of a small amount of strong acid or strong base. Buffer solutions are used in a wide range of applications, such as food, personal care, and pharmaceutical applications, as a means of maintaining a nearly constant pH. Preferably, food-grade bases are used to adjust the pH of aqueous environments and include, but are not limited to, ammonium hydroxide or aqueous ammonia, sodium hydroxide, sodium bicarbonate, potassium hydroxide, potassium carbonate, and calcium hydroxide, quicklime / calcium oxide, calcium carbonate, and mixtures thereof. The pH can be measured with any pH meter known in the art after calibration, if necessary, has been performed and after use according to the instructions in the operating manual.

[0031] Dispersing seaweed powder in an aqueous environment can be carried out in any way known in the art. Suitable techniques include shearing and high-shearing, pressure homogenization, cavitation, explosion, pressure increase and decrease treatments, colloidal milling, blending, extrusion, ultrasonic treatment, and combinations thereof. Advantageously, various mixers can be used, such as simple mixing devices, e.g., high-shear mixers (e.g., ULTRA TURRAX type) and low-shear mixers, e.g., magnetic or mechanical mixers, e.g., IKA® Eurostar mechanical mixer with R1342 four-blade propeller mixer, or Silverson L4RT overhead batch mixer with Emulsor Screen (e.g., with round holes approximately 1 mm in diameter), or IKA(RWD 20) with four-blade propeller set to 100-1500 rpm.

[0032] Preferably, the seaweed powder is dispersed in an aqueous environment in an amount of at least 0.1% by mass, more preferably at least 0.3% by mass, and most preferably at least 0.5% by mass, based on the total dry solid content of the environment. Preferably, the amount is up to 50% by mass, more preferably up to 30% by mass, and most preferably up to 10% by mass. As used herein, the term "dry solid" means the ratio of the mass of the solid content in the sample to the total mass of the sample. In this specification, the solid content is understood to be the content of the sample obtained by drying 5 g of the sample at 120°C for 4 hours under vacuum (e.g., less than 0.5 bar), thereby evaporating the water contained in the sample.

[0033] The dispersion of seaweed powder in an aqueous environment is carried out at a pH of at least 3.5. Preferably, the pH is at least 4.0, more preferably at least 4.5, even more preferably at least 5.0, even more preferably at least 5.5, and most preferably at least 6.0. Preferably, the pH of the aqueous environment is up to 9.0, more preferably up to 8.5, even more preferably up to 8.0, and most preferably up to 7.5. Preferably, the pH is 3.5 to 9.0, more preferably 4.0 to 9.0, more preferably 4.5 to 8.5, even more preferably 5.0 to 8.5, even more preferably 5.5 to 8.0, and most preferably 6.0 to 7.5. The simplest way to ensure that the dispersion is at the desired pH is to adjust the pH of the aqueous environment as described above. Therefore, the method of the present invention is as follows: a: To provide seaweed powder with a pH of 3.5 or higher and an aqueous environment; b: Essentially, disperse the seaweed powder in an aqueous environment while maintaining a constant pH. It is preferable to include it.

[0034] The pH can be kept essentially constant during the dispersion of seaweed in an aquatic environment by using a pH buffer or by monitoring the pH during dispersion and adjusting it with, for example, the bases mentioned above.

[0035] The present invention provides an aqueous dispersion of seaweed in an aqueous environment. “Aqueous dispersion” as used herein means a composition in which the powder is dispersed in an aqueous environment forming a continuous phase. The powder can be dispersed in an aqueous environment (i.e., in bulk), but can also exist at any interface present in the aqueous environment, such as the interface between water and components other than the powder, or in oil. Examples of dispersions include, but are not limited to, suspensions, emulsions, and solutions.

[0036] The resulting dispersion is preferably a suspension or emulsion. If an emulsion is desired, an oil phase is added before, during, or after dispersing the seaweed in an aqueous environment, and the resulting composition is subjected to shearing treatment to produce an emulsion. Methods for producing emulsions are widely known in the art. Preferably, emulsifiers are used to promote emulsion formation, and these include, but are not limited to, mono and diglycerides; distilled monoglycerides; mono and diglycerides of saturated or unsaturated fatty acid esters; diacetyltartrate (DATEM) of mono and diglycerides; modified lecithin; polysorbate 20, 40, 60 or 80; sodium stearyl lactylate; propylene glycol monostearate; succinyl mono and diglycerides; acetylated mono and diglycerides; polyglycerol esters of propylene glycol mono and diester fatty acids; polyglycerol esters of fatty acids; lactic acid esters of fatty acids; glyceryl monostearate; propylene glycol monopalmitate; glycerol lactopalmitate and glycerol lactostearate; lecithin; and mixtures thereof. Emulsifiers may be used alone or in combination of two or more.

[0037] Preferably, the method of the present invention includes an emulsification step using the dispersion obtained in step b) to prepare an emulsion, preferably an oil-in-water emulsion. The oil-in-water emulsion is preferably an edible emulsion. The edible oil-in-water emulsion preferably contains 5 to 80% by mass of oil. This oil is usually an edible oil. As will be understood by those skilled in the art, such edible oils usually contain triglycerides, usually mixtures of such triglycerides. Typical examples of edible oils include vegetable oils, including palm oil, rapeseed oil, linseed oil, sunflower oil, and animal-derived oils.

[0038] The method of the present invention may also be used to prepare emulsions in the form of bandages or similar condiments. Preferably, the edible bandages contain 15 to 72% by mass of oil. The composition in the form of an oil-in-water emulsion is particularly preferably mayonnaise or a spread.

[0039] The method of the present invention may also be used to prepare an emulsion product containing protein. Accordingly, the method of the present invention preferably includes an emulsification step, where the dispersion obtained in step b) is preferably an oil-in-water emulsion containing protein, and is used to produce an emulsion in an amount preferably 0.1 to 10% by mass, more preferably 0.2 to 7% by mass, and even more preferably 0.25 to 4% by mass.

[0040] Preferably, the dispersion of seaweed in the aqueous environment in step b) is carried out at a dispersion temperature between 10°C and 40°C, more preferably between 15°C and 30°C.

[0041] Preferably, the dispersion of seaweed in an aquatic environment is carried out with a dispersion time of at least 5 minutes, more preferably at least 10 minutes, even more preferably at least 15 minutes, and most preferably at least 20 minutes. Preferably, the dispersion time is within 60 minutes, more preferably within 55 minutes, even more preferably within 50 minutes, and most preferably within 45 minutes. Preferably, the dispersion time is 5 to 55 minutes, more preferably 10 to 50 minutes, even more preferably 15 to 45 minutes, and most preferably 20 to 40 minutes.

[0042] After dispersion, the dispersion obtained in step b) is heated to a temperature of at least 20°C, more preferably at least 40°C, even more preferably at least 60°C, and most preferably at least 80°C. The temperature is preferably at most 95°C, more preferably at most 93°C, even more preferably at most 91°C, and most preferably at most 90°C. The temperature is between 20°C and 95°C, more preferably between 40°C and 93°C, even more preferably between 60°C and 91°C, and most preferably between 80°C and 90°C. Preferably, the dispersion is heated with stirring. Preferably, the dispersion is maintained at the temperature for a heating time of at least 5 minutes, more preferably at least 10 minutes, even more preferably at least 15 minutes, and most preferably at least 20 minutes. Preferably, the heating time is within 60 minutes, more preferably within 55 minutes, even more preferably within 50 minutes, and most preferably within 45 minutes. Preferably, the heating time is 5 to 55 minutes, more preferably 10 to 50 minutes, even more preferably 15 to 45 minutes, and most preferably 20 to 40 minutes.

[0043] The present invention further relates to the dispersion of seaweed in an aqueous environment (hereinafter, the dispersion of the present invention), wherein the pH of said dispersion is at least 3.5. Preferred embodiments of seaweed and the amount of seaweed, the aqueous environment, and the pH are as described above. The dispersion preferably has an ionic strength of at least 0.01 M, more preferably at least 0.05 M, and most preferably at least 0.10 M. The ionic strength is preferably at least 10.00 M, more preferably 5.00 M, and most preferably 3.00 M. The ionic strength is preferably 0.05 to 1.00 M, more preferably 0.10 to 0.80 M, and most preferably 0.15 to 0.60 M.

[0044] Preferably, the dispersion of the present invention has a pH of at least 4.0, more preferably at least 4.5, even more preferably at least 5.0, even more preferably at least 5.5, most preferably at least 6.0, and an ionic strength of at least 0.01 M. Preferably, the dispersion of the present invention has a pH of at least 4.0, more preferably at least 4.5, even more preferably at least 5.0, even more preferably at least 5.5, most preferably at least 6.0, and an ionic strength of at least 0.05 M. Preferably, the dispersion of the present invention has a pH of at least 4.0, more preferably at least 4.5, even more preferably at least 5.0, even more preferably at least 5.5, most preferably at least 6.0, and an ionic strength of at least 0.10 M. The pH is preferably 3.5 to 9.0, more preferably 4.0 to 9.0, more preferably 4.5 to 8.5, even more preferably 5.0 to 8.5, even more preferably 5.5 to 8.0, and most preferably 6.0 to 7.5. The ionic strength is preferably at least 10.00 M, more preferably 5.00 M, and most preferably 3.00 M. The ionic strength is preferably 0.05 to 1.00 M, more preferably 0.10 to 0.80 M, and most preferably 0.15 to 0.60 M.

[0045] The present invention further relates to the dispersion obtained by the method of the present invention.

[0046] The present invention also relates to a dispersion of seaweed in an aquatic environment, wherein the dispersion has a pH of at least 4.0 and an elastic modulus (G') of at least 20 Pa, preferably at least 30 Pa, more preferably at least 40 Pa, even more preferably at least 50 Pa, even more preferably at least 60 Pa, and most preferably at least 70 Pa. Preferably, the elastic modulus (G') of the dispersion has a pH of at least 4.5 and at least 20 Pa, preferably at least 30 Pa, more preferably at least 40 Pa, even more preferably at least 50 Pa, even more preferably at least 60 Pa, even more preferably at least 70 Pa, and most preferably at least 80 Pa. Preferably, the elastic modulus (G') of the dispersion has a pH of at least 6.0 and at least 20 Pa, preferably at least 30 Pa, even more preferably at least 40 Pa, even more preferably at least 50 Pa, even more preferably at least 60 Pa, even more preferably at least 70 Pa, and most preferably at least 80 Pa. Preferably, the elastic modulus (G') of the dispersion is 4.0 to 8.0 pH and at least 20 Pa, preferably at least 30 Pa, more preferably at least 40 Pa, even more preferably at least 50 Pa, even more preferably at least 60 Pa, even more preferably at least 70 Pa, and most preferably at least 80 Pa. Preferably, the G' is at most 350 Pa, more preferably at most 250 Pa, and most preferably at most 150 Pa. Preferred embodiments of seaweed, seaweed quantity, and aquatic environment are as described above. Preferably, the ionic strength of the dispersion is at least 0.01 M, more preferably at least 0.05 M, and most preferably at least 0.10 M. Preferably, the ionic strength is at least 10.00 M, more preferably 5.00 M, and most preferably 3.00 M. Preferably, the ionic strength is 0.05 to 1.00 M, more preferably 0.10 to 0.80 M, and most preferably 0.15 to 0.60 M.

[0047] The present invention also relates to a dispersion of seaweed in an aquatic environment, wherein the dispersion has a pH of at least 4.0, a tan δ of at most 0.050, and a G' of at least 20 Pa. Preferably, the G' of the dispersion has a pH of at least 4.5, a tan δ of at most 0.040, and at least 20 Pa. Preferably, the G' of the dispersion has a pH of at least 6.0, a tan δ of at most 0.035, and at least 20 Pa. Preferably, the G' is at least 30 Pa, more preferably at least 40 Pa, even more preferably at least 50 Pa, even more preferably at least 60 Pa, and most preferably at least 70 Pa. The tan δ is preferably at most 0.035, most preferably at most 0.030. Preferably, the G' is at most 350 Pa, more preferably at most 250 Pa, and most preferably at most 150 Pa. Preferred embodiments of seaweed, seaweed quantity, and aquatic environment are as described above. The ionic strength of the dispersion is preferably at least 0.01 M, more preferably at least 0.05 M, and most preferably at least 0.10 M. The ionic strength is preferably at least 10.00 M, more preferably 5.00 M, and most preferably 3.00 M. The ionic strength is preferably 0.05 to 1.00 M, more preferably 0.10 to 0.80 M, and most preferably 0.15 to 0.60 M.

[0048] The present invention further relates to a food or feed product containing the dispersion and nutrients of the present invention. Without being bound by any theory, the inventors believe that the properties of the food or feed product are positively influenced by the advantageous properties of the dispersion of the present invention. In particular, the dispersion of the present invention can optimize transport, diffusion, and dissolution phenomena related to food functionality (nutrition, sensory, and physicochemical). Furthermore, the product can be easily designed to have specific flow behavior, texture, and appearance. Thus, the dispersion ability of the present invention for optimizing food functionality can be very beneficial in the design of food structures, which can enhance health and well-being effects, including regulated digestion that elicits different physiological responses, along with classical needs (e.g., texture and mouthfeel).

[0049] The dispersion of the present invention is highly suitable for use in the production of a wide variety of food compositions. Examples of food compositions containing or produced using the present invention include: beverages such as coffee, black tea, powdered green tea, cocoa, red bean soup, juice, and soy juice; beverages containing milk components such as raw milk, processed milk, and lactic acid beverages; various beverages including nutritionally fortified beverages such as calcium-fortified beverages and nutritionally fortified beverages such as dietary fiber-containing beverages; and dairy products. Products such as butter, cheese, yogurt, coffee whitener, custard cream, and custard pudding; ice cream, soft serve ice cream, lacto ice cream, ice milk, and frozen yogurt; processed foods such as mayonnaise, margarine, spreads, and shortening; condiments such as soups, sauces, teas, and dressings; various paste condiments represented by paste mustard; various fillings represented by jam paste and flour paste; various gel and paste-like foods such as red bean jam, jelly, and food for people with disabilities; foods mainly composed of grains such as bread, noodles, pasta, pizza pie, and cornflakes; Japanese, American, and European cakes such as candy, cookies, biscuits, pancakes, chocolate, and mochi; processed fish products such as boiled fish scraps and fish meal; live products such as ham, sausage, and hamburgers; everyday foods such as cream croquettes, Chinese food pastes, and grain dumble; delicate foods such as salted fish intestines; sake-pickled vegetables; liquid foods such as enteral nutrition; supplements; and pet food. All such foods, including retort foods, frozen foods, and microwave foods, are included in this invention regardless of any differences in their form during processing or processing operations.

[0050] The present invention also relates to a food composition comprising a dispersion of the present invention, which may optionally contain an oily component. The food composition preferably comprises an aqueous phase containing an oily flavor base in an amount of 0.001% to 5% by mass, more preferably 0.01% to 2% by mass, even more preferably 0.05% to 1% by mass, and even more preferably 0.1% to 0.5% by mass, relative to the mass of the composition, and the dispersion of the present invention. Here, "flavor base" means the base material of the food composition that is involved in product identification. The flavor base material is preferably a fruit or vegetable product, or a mixture thereof. The food composition is preferably a tomato product. Therefore, more preferably it is a tomato paste, tomato puree, tomato juice, tomato concentrate, or a combination thereof, and even more preferably tomato paste.

[0051] The present invention further relates to an oil-in-water emulsion comprising an aqueous phase containing seaweed powder and protein dispersed in an aqueous environment, and an oil phase containing oil, preferably vegetable oil, wherein the amount of protein is preferably 0.1 to 10% by mass, more preferably 0.2 to 7% by mass, and even more preferably 0.25 to 4% by mass. The protein may advantageously include milk protein, which is a desirable component in many food compositions. Accordingly, the protein preferably consists of at least 50% by mass of milk protein, more preferably at least 70% by mass, even more preferably at least 90% by mass, and even more preferably milk protein. Preferably, the emulsion is a processed beverage, and more preferably a processed tea-based beverage. The term "processed beverage" means a packaged (tea-based) beverage, i.e., a substantially aqueous beverage composition suitable for human consumption. Preferably, the beverage contains at least 85% by mass of drinking water, more preferably at least 90% of drinking water. Ready-to-dried (RTD) milk tea beverages typically contain milk solids such as milk proteins and milk fats, imparting certain sensory characteristics to the beverage, such as a "creamy mouthfeel." Such RTD milk tea beverages preferably contain at least 0.01% by mass of tea solids relative to the total mass of the beverage. More preferably, the beverage contains 0.04 to 3% by mass of tea solids, even more preferably 0.06 to 2% by mass, even more preferably 0.08 to 1% by mass, and even more preferably 0.1 to 0.5% by mass. The tea solids may be black tea solids, green tea solids, or a combination thereof. The term "tea solids" refers to the dried substance extractable from the leaves and / or stems of the plant Camellia sinensis, including, for example, the Camellia sinensis var. variety. Examples of tea solids from sinensis and / or Camellia sinensis var. asamaika include polyphenols, caffeine, and amino acids. The tea solids are preferably selected from black tea, green tea, and combinations thereof, and the tea solids are more preferably black tea solids.

[0052] The present invention also relates to products comprising the dispersion and surfactant system of the present invention. Preferably, the surfactant system is present in an amount of 0.1 to 50% by mass, more preferably 5 to 30% by mass, and even more preferably 10 to 25% by mass, relative to the mass of the product. Generally, surfactants are referenced in Schwartz & Perry, 'Surface Active Agents' Vol. 1, Interscience 1949; Schwartz, Perry & Berch, Vol. 2, Interscience 1958 and / or 'McCutcheon's Emulsifiers and Detergents' (Manufacturing Confectioners Company “Tenside Taschenbuch”, H. Stache, 2nd Edn., Carl Hauser Verlag, 1981, recent edition; Michael Ash and Irene Ash, “Handbook of Industrial Surfactants” (4th This is described in well-known textbooks such as Edn.). The type of surfactant selected may depend on the type of application the product is intended for. The surfactant system may contain one surfactant or a mixture of two or more surfactants. Synthetic surfactants preferably form the main part of the surfactant system. Therefore, the surfactant system preferably contains one or more surfactants selected from one or more anionic surfactants, cationic surfactants, nonionic surfactants, amphoteric surfactants, and zwitterionic surfactants. More preferably, one or more surfactants are anionic, nonionic, or a combination of anionic and nonionic surfactants. A mixture of synthetic anionic surfactants and nonionic surfactants, or a fully anionic mixed surfactant system, or a mixture of anionic surfactants, nonionic surfactants, and amphoteric or zwitterionic surfactants can all be used according to the selection of formulations for the required cleaning duty and the required dosage of the cleaning composition. Preferably, the surfactant system contains one or more anionic surfactants. More preferably, the surfactant system contains one or more anionic surfactants selected from the group consisting of lauryl ether sulfates and linear alkylbenzene sulfonates.

[0053] For specific applications, the product containing the surfactant system is preferably selected from 1 to 8% by mass of inorganic salts, preferably sulfates and carbonates, more preferably selected from MgSO4 and Na2SO4, and even more preferably selected from MgSO4. Preferably, the product containing the surfactant system is a cleaning composition, and more preferably a dishwashing composition. The product may further contain suspended particles and / or bubbles.

[0054] The present invention further relates to cosmetics comprising the dispersion of the present invention. Cosmetics are understood herein to be products used, for example, to enhance the appearance or odor of the human or animal body. In addition to the dispersion of the present invention, cosmetics may contain any further cosmetic ingredients, for example, any ingredients commonly used in the formulation of such cosmetics. Examples of cosmetics include skincare cream lotions, perfumes, lipsticks, nail and toenail polishes, facial makeup, hair color and hairspray, moisturizers, gels, deodorants, hand sanitizers, baby products, bath oils, bubble baths, butters, and the like. Cosmetics of the present invention may be in any form or shape, for example, liquid or cream emulsion.

[0055] The present invention further relates to pharmaceuticals comprising the dispersions and drugs or drug-releasing agents of the present invention. Hereinafter, a drug is understood to be a substance intended for use in the diagnosis, cure, alleviation, treatment, or prevention of a disease. Drugs may be of natural origin, e.g., animal, microbial, or plant origin; chemical origin, i.e., chemically synthesized origin; or a combination thereof.

[0056] Any feature of a particular embodiment of the present invention may be utilized in any other embodiment of the present invention. The term “comprising” means “including,” but does not necessarily mean “consisting of” or “composed of,” in other words, the listed steps or options are not exhaustive. Note that the examples shown in the following description are intended to clarify the present invention and are not intended to limit the present invention to the examples themselves. Similarly, all ratios are mass / mass percent unless otherwise specified. In the examples and comparative experiments, or unless otherwise expressly indicated, all figures in this description indicating the amount of material or reaction conditions, the physical properties of the material and / or use should be understood as being modified with the term “about.” Unless otherwise specified, numerical ranges expressed in the form “x~y” are understood to include x and y. If multiple preferred ranges are described in the form “x~y” for a particular feature, it is understood that all ranges combining different endpoints are also considered. For the purposes of this invention, the ambient (or room temperature) temperature is defined as approximately 20°C. [Measurement method] Ionic Strength (I) and pH Adjustment: The supporting dispersion was standard tap water with an ionic strength of 0.02 M (1.00 g / L NaCl and 0.155 g / L CaCl22H2O) prepared using reverse osmosis (RO) low conductivity water (milli-Q Ultrapure Millipore 18.2 MΩ.cm). The pH was adjusted with 1 M NaOH, and the required mass of salt, NaCl, or CaCl22H2O was added to adjust the ionic strength. The ionic strength I (molar concentration M) of the solution was determined according to the formula: I=0.5([A]Z A 2 +[B]Z B 2 + [C]Z C 2 + ...) (In the formula, [A], [B], and [C] are the molar concentrations of ions A, B, and C, and Z A , Z B, Z C are the respective charges. See Skoog, West & Holler (1996). Fundamentals of Analytical Chemistry, 7 th edition (Harcourt Brace & Company, Orlando). In fact, for [1:1] electrolytes (NaCl, NaOH), I = c (unit M), and for [2:1] electrolytes (CaCl2), I = 3c. AIM was measured by dispersing 0.5 g of the sample (W 試料 ) in 150 ml of osmotic water in a 250 mL beaker. 1.5 mL of concentrated sulfuric acid was added. The beaker was covered with plastic foil to prevent evaporation and heated on a water bath at boiling temperature for 2 hours. This dispersion was centrifuged at 4000 rpm (equivalent to 3250 g) for 10 minutes. The total mass of the AP 25 filter and the crystallization dish (W filter+ディッシュ ) was measured. The acidic dispersion was filtered and rinsed with deionized water at 50 °C until its pH remained neutral (confirmed with pH paper) - approximately 500 mL of water was used. The filter containing the sample was dried overnight at room temperature and further dried in an oven at 60 °C for 1 day, and the total mass of the sample, filter and dish was measured (W final ). AIM (%) = [(W final - W filter+ディッシュ ) / W 試料 x 100 AIA was measured as follows: 2.000 grams of the sample (W 試料 ) was placed on a silica or platinum crucible and burned on a hot plate at 500 °C for about 1 hour, and then placed in a furnace at 550 °C for 16 hours. The resulting ash was added to a solution containing 10 ml of concentrated HCl and 20 ml of deionized water. The solution containing the ash was heated to 80 °C for about 30 minutes and then filtered using Whatman N°40 (ashless filter). The filter containing the ash was rinsed with water until no Cl was detected in the sample. The presence of Cl - in the sample was checked with AgNO3 (precipitation of AgCl means the presence of Cl). The second silica or platinum crucible was placed in a 550°C oven for 10 minutes, and then cooled to room temperature in a desiccator. Afterward, the crucible was heated in an anhydrous environment to a mass of (W) crucible The ash-containing filter was placed on the crucible and heated sequentially on a hot plate below 500°C for at least 1 hour, starting at room temperature. The crucible was then transferred to a furnace and heated at 800°C for 16 hours. After cooling at room temperature in a desiccator, the crucible was again subjected to mass (W) in an anhydrous environment. crucible+ash )did. AIA(%)=[(W crucible+ash -W crucible ) / W 試料 ]x100 D50, D90, D10, and D[4,3]: The method for measuring particle size distribution is the method of the United States Pharmacopeia (USP40). <429> The procedure conforms to ISO standard 13320-1. First, the sample powder is injected into a vibrating hopper, and a Mastersizer 3000 (Malvern) is supplied at a regular flow rate. Using an air dispersion device, the powder particles are blown through a laser beam with an obscuration of light between 1 and 15%, achieving a sufficient signal-to-noise ratio for the detector and avoiding multiple scattering. The light scattered at different angles by the particles is measured by a multi-element detector. By using red and blue light and combining it with Mie theory, the volume size distribution can be calculated. Here, the particles are considered as spheres, and the size of the equivalent sphere is determined. From the obtained particle size distribution, the cumulative volume fractions of 10%, 50%, and 90% were determined as D10, D50, and D90, respectively. The median diameter D50 serves as an indicator of the particle size of the powder, while D10 and D90 can quantify finer and coarser particle sizes. CIELAB L*, a*, and b* represent the most complete color space defined by the International Commission on Illumination (ICI). It describes all colors visible to the human eye and was created as an independent model, independent of the equipment 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 approximately halfway). The colorimeter used was a Minolta CR400. Rheological measurement Rheological measurements were performed using an MCR 301 controlled stress rheometer (Anton Paar Physica) equipped with a Couette apparatus. The rheometer was also equipped with a Peltier temperature controller. Before measurement, the sample was covered with a thin layer of paraffin oil to prevent evaporation during measurement. The gelation kinetics and organizational characteristics of each composition were evaluated using either dynamic vibration or viscoelastic measurements. For these measurements, the sample was poured onto an MCR 301 plate preheated to 80°C, followed by a temperature sweep test from 80°C to 10°C (2°C / min), and then a time sweep experiment at a frequency of 0.4 Hz for 15 minutes to confirm that the system reached equilibrium (structural rearrangement). Subsequently, a frequency sweep from 100 to 0.01 Hz was performed under constant shear strain in the linear viscoelastic region (LVE), fixed at 0.3%. To ensure reliable viscoelastic measurements in the LVE domain, strain sweep experiments were performed at 0.4 Hz from 0.01% to 100%. In all of these rheological experiments, each measurement was performed at least twice from a fresh sample preparation. The storage modulus (G') values ​​collected from mechanical spectra at 0.1 Hz and 10°C were used for comparison among all the samples investigated. Measurement of C0: Preparation of samples for rheological measurements: Dissolved skim milk was used as the aqueous medium. Powdered skim milk was supplied from Isigny-Ste-Merre (Isigny, France). The skim milk powder was reconstituted by dissolving 10% w / w skim milk powder in ultrapure water (resistivity 18.2 MΩ·cm) and stirring at room temperature for 4 hours. In particular, to prepare 1000 g of skim milk powder, 108.66 g of skim milk powder (DS = 92.03 mass%) was dissolved in 891.34 g of ultrapure water. Dispersions of various seaweed-based powders were prepared in various ratios (0.1-1% w / w, dry matter basis) in the reconstituted skim milk. The seaweed-based powders were weighed in appropriate final ratios. They were thoroughly mixed with 5 wt% sucrose (to promote rehydration) and slowly dispersed in the reconstituted 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 approximately 30 minutes while being stirred at 500 rpm, and then held at this temperature for a further 3 minutes. Measurement of the storage modulus G': Rheological measurements were performed using an MCR 302 controlled stress rheometer (Anton Paar Physica) equipped with a 50 mm plate with cross-hatched top and bottom surfaces and a plate geometry. The rheometer was also equipped with a Peltier temperature controller. The gap was fixed at 1 mm. Before measurement, the sample was covered with a thin layer of paraffin oil to prevent evaporation during measurement. Dynamic vibration or viscoelastic measurements were selected to evaluate the gelation dynamics and texturizing properties of each formulated system. For these measurements, the sample was poured onto an MCR 302 plate preheated to 80°C, and a temperature sweep test (2°C / min) was performed from 80°C to 10°C. Subsequently, a time sweep experiment was performed at a frequency of 0.4 Hz for 15 minutes at 10°C to ensure that the system reached equilibrium after this time for reorganization (structural reorganization). Next, the sample was subjected to a frequency sweep from 100 to 0.01 Hz under a constant shear strain in the linear viscoelastic region (LVE) fixed at 0.2%. To ensure reliable viscoelasticity measurements in the LVE domain, strain sweep experiments were performed at 0.4 Hz from 0.01% to 100%. In all of these rheological experiments, each measurement was performed at least twice. Data processing: G' The G' values ​​considered in this specification were collected from mechanical spectra (frequency sweep tests) at 10°C and 0.4 Hz. In fact, since the mechanical spectrum represents the actual structural behavior of the obtained gel, it was considered appropriate to use this G' value as the most suitable parameter. Based on the G' values ​​obtained for all samples investigated at various concentrations, the data was described using a power law relationship (see Equation 1). Note that c* represents the lowest concentration below which gel-like behavior does not occur, or implicitly indicates the limiting gelation concentration. C is the concentration of the seaweed-based powder (dry weight basis), n is the exponential value of the fitting model, and k and k' are the constant coefficients of the fitting model. G'=k'*(C-C0) n (Formula 1) To compare the samples, the following equations 2-4 were used: G'=p* k * C n (Formula 2) G' 試料A =k * C n (Formula 3) G' 試料B =p * k * C n (Formula 4) (In the formula, p is the translational shift factor. When p=1, sample A shows the same gel strength as sample B; when p>1, sample B shows a higher G' than sample A; and when p<1, sample B shows a lower G' than sample A.) Data processing: C0 To determine C0, the following steps were followed: (i) The storage modulus G' values ​​collected from the above mechanical spectra were plotted on a logarithmic scale as a function of the powder concentration C (%) based on seaweed (see Figure 1). In Figure 1, the dashed and solid lines represent the fitting of power laws 3 and 1 to experimental data (raw data) and estimated data, respectively. The data used in Figure 1 belongs to Example 1 and Comparative Example 1, respectively. (ii) Following the approach described in the literature (e.g., Agoda-Tandjawa, G., Dieude-Fauvel, E., Girault, R. & Baudez, J.-C. (2013). Chemical Engineering Journal, 228, 799-805), the equation G'=kC n Using linear regression, we get G'=k'(C-C0) n The formula was mathematically converted into a specific form. In this second equation, k' represents the scaling factor, and C0 represents the concentration at which gel behavior is not observed. G'=kC n =k'(C-C0) n Note that linear regression was performed for all seaweed-based powders examined according to the conditions, and both exponential (n) values ​​were the same, with C > C0. The validation of C0, determined using the above fitting model, was verified by evaluating the rheological behavior of all seaweed-based powders under similar conditions, as previously described elsewhere, in order to demonstrate gel-like behavior.

[0057] The present invention will be described by the following examples and comparative experiments, but will not be limited thereto. [Examples]

[0058] Example 1: Preparation of Kappaphycus alvarezii powder

[0059] Freshly harvested (less than 6 hours after harvest) Kappaphycus alvarezii (Eucheuma Cottonii) seaweed was rinsed with seawater and used to produce biomass with approximately 10% DS by mass. Seawater from the collection site was used. The biomass was approximately 10 kg / m³. 2The biomass was placed on a wooden table to form a biomass bed with a surface density of . The table was placed in a sunny location, covered with a transparent waterproof sheet, completely enclosing the table and preventing airflow. Due to the action of the sun, the temperature under the tarpaulin reached approximately 60°C and the humidity exceeded 90%. The seaweed was allowed to naturally seep in this environment for 24 to 72 hours, depending on the weather. After seeping, the tarpaulin was removed, and the biomass was left in the open air under the sun for another 24 hours to dry until it reached approximately 78% by mass DS. Subsequently, the dried biomass was placed in enough tap water to cover the entire seaweed and rehydrated at room temperature for 1 hour without stirring the seaweed. Then, the rehydrated seaweed was collected using a filter to obtain biomass with approximately 40% by mass DS. The biomass containing the rehydrated seaweed was heated in a saline solution (100 g / L KCl) at 90°C for 30 minutes. The mass of the brine solution used for preparation was approximately 6 times that of the seaweed. After preparation, the brine solution was drained, and the recovered seaweed was washed twice in a fixed amount of tap water at room temperature for 10 minutes each time. Sufficient water was used to completely cover the seaweed. The seaweed was then collected using a filter and dried in a belt dryer at 60°C for 30 minutes to obtain a final product with approximately 94.9% DS. The dried product was ground into a powder using a Retsch mill (final sieve, 0.25 mm). The properties of the obtained seaweed powder are shown in Table 1. Table 1 [Table 1] [Examples]

[0060] Example 2: Preparation of Chondrus crispus powder

[0061] Fresh wild Chondrus crispus was harvested. It was treated in the same manner as in Example 1 and kept under tarpaulin for 3 to 72 hours. In some cases, the seaweed was turned over during leaching to ensure even exposure to sunlight. The seaweed was then sun-dried for a period ranging from 1 to 3.5 days, depending on the weather, until it reached a DS of approximately 65% ​​by mass (approximately 35% by mass moisture). The seaweed was further processed in the same manner as in Example 1.

[0062] Subsequently, the dried biomass was placed in tap water in an amount sufficient to completely cover the seaweed, and the seaweed was rehydrated at room temperature for 1 hour without stirring. The rehydrated seaweed was then collected using a filter to obtain biomass with a DS content of approximately 40% by mass.

[0063] Biomass containing rehydrated seaweed was heated twice at 90°C for 30 minutes in a saline solution (350 g / L KCl). The mass of the brine solution used for treatment was approximately 16 times that of the seaweed. After treatment, the brine solution was drained, and the recovered seaweed was placed in a fixed amount of tap water and washed at room temperature for 10 minutes. Sufficient water was used to completely cover the seaweed.

[0064] Next, the seaweed was collected using a filter and dried in a belt dryer at 60°C for 30 minutes to obtain a final product with a DS of approximately 94.3%. The dried product was ground into a powder using a Retsch mill (final sieve, 0.25 mm) and sieved through a 0.25 mm sieve. The properties of the obtained seaweed powder are shown in Table 2: Table 2 [Table 2] [Examples]

[0065] Example 3: Preparation of Eucheuma spinosum powder

[0066] The procedure was the same as in Example 1, except that the seaweed was Eucheuma spinosum, the saline solution contained 250 g / L of KCl, and the treated biomass was washed three times in water. The properties of the obtained seaweed powder are shown in Table 3: Table 3 [Table 3] [Examples]

[0067] Example 4: Dispersion of seaweed powder in an aqueous environment

[0068] Standard tap water was prepared by dispersing 6.85 g of NaCl and 0.15 g of CaCl22H2O in 1 L of reverse osmosis water (17.1 mM NaCl and 1 mM CaCl2) while stirring at room temperature.

[0069] Dispersions of seaweed powder from Examples 1-3 were prepared in 0.5% DS in standard tap water with a pH of 3.5-7.0 according to the following method: (i) The seaweed-based powder was weighed to an appropriate final concentration and completely dispersed in standard tap water under magnetic stirring at 500 rpm for 30 minutes; (ii) While dispersing, the pH of the dispersion was adjusted to the required value (e.g., 4.0) using a NaOH and HCl solution (0.001-0.1N); (iii) The sample was then heated to 85°C for approximately 30 minutes while being stirred at 500 rpm, and then held at this temperature for another 3 minutes.

[0070] Rheological measurements of the dispersion were performed using a DHR3 controlled stress rheometer (Discovery Hybrid Rheometer 3, TA. Instruments) equipped with a 40 mm plate with cross-hatching on both the top and bottom surfaces and plate geometry. The rheometer was also equipped with a Peltier temperature controller. The gap was fixed at 1 mm. Before measurement, the sample was covered with a thin layer of paraffin oil to prevent evaporation during measurement.

[0071] To evaluate the gelation rate and organizational characteristics of each dispersion, dynamic vibration or viscoelastic measurements were selected. For these measurements, the samples were poured onto a DHR3 plate preheated to 85°C, held at 85°C for a holding time (kinetically at 2°C / min under a constant shear strain of 0.2% in the viscoelastic region), and then subjected to a double heating and cooling treatment from 85°C to 10°C as follows: 1) Temperature sweep test at 85~10℃, 0.4Hz 2) Time sweep experiment at 0.4 Hz, 10°C, and 15 minutes 3) Frequency sweep test at 10°C from 100Hz to 0.01Hz 4) Temperature sweep test at 10-85°C, 0.4Hz 5) Time sweep experiment at 0.4 Hz for 0 to 30 minutes at 85°C 6) Temperature sweep test at 85~10℃, 0.4Hz 7) Time sweep experiment at 0.4 Hz, 10°C, and 15 minutes 8) Frequency sweep test at 10°C from 100Hz to 0.01Hz

[0072] result The inventors observed that all dispersions of seaweed powder in water exhibited true gel-like behavior in an aqueous environment with G'>10G'' (Table 4). The gelation temperature showed that the lower the pH and the longer the holding time at 85°C, the greater the gelation delay (globally above 10°C). Furthermore, the functionality of the seaweed powder dispersed by the present invention was relatively stable over a wide pH range (e.g., 4-7). Table 4 [Table 4]

Claims

1. 1. A method for dispersing seaweed powder in an aqueous environment, comprising: (a) providing seaweed powder and an aqueous environment, wherein the seaweed powder comprises at least 80% dry substrate of particles of macroscopic multicellular seaweed, and wherein the seaweed powder has a storage modulus (G') of at least 10 Pa measured in a 0.3% by weight aqueous dispersion of the seaweed powder, the seaweed powder having a D90 of 125 to 800 μm; and (b) dispersing the seaweed powder in an aqueous environment at a pH of 4.0 to 7.0; A method comprising:

2. 2. The method of claim 1, wherein the seaweed powder comprises seaweed particles having a D50 of at least 20 μm.

3. The method of claim 1 or 2, wherein the seaweed powder comprises seaweed particles having a D50 of up to 750 μm.

4. The method according to any one of claims 1 to 3, wherein the seaweed is red algae, brown algae, or green algae.

5. 5. The method of any one of claims 1 to 4, wherein the seaweed is a red algae seaweed selected from the families Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Soliericae, Phyllophoraceae and Furcellariaceae or combinations thereof.

6. The method according to any one of claims 1 to 5, wherein the critical gelling concentration (C0) of the seaweed powder is up to 0.5% by mass.

7. The method according to any one of claims 1 to 6, wherein the acid insoluble ash (AIA) of the seaweed powder is present in an amount of up to 5.0% by weight based on the weight of the seaweed powder.

8. The method of any one of claims 1 to 7, wherein the acid insoluble ash (AIA) of the seaweed flour contains up to 50% by weight of acid insoluble materials (AIM) based on the weight of the seaweed flour.

9. The method according to any one of claims 1 to 8, wherein the aqueous environment comprises at least 30% by weight of water relative to the total weight of the aqueous environment.

10. The method of any one of claims 1 to 9, wherein the aqueous environment comprises a salt.

11. The method according to any one of claims 1 to 10, wherein the ionic strength of the aqueous environment is at least 0.01M.

12. 12. The method of any one of claims 1 to 11, wherein the seaweed powder is dispersed in the aqueous environment in an amount of at least 0.1% by weight, based on the total dry solids content of the aqueous environment.

13. A dispersion of seaweed powder in an aqueous environment, comprising: The seaweed powder comprises at least 80% dry substrate of macroscopic multicellular seaweed particles, and has a storage modulus (G') of at least 10 Pa measured in a 0.3% by weight aqueous dispersion of the seaweed powder, and comprises seaweed particles with a D90 of 220-800 μm, and the dispersion has a pH of 4.0-7.

0.

14. 14. The dispersion of claim 13, having an ionic strength of at least 0.01M.

15. A method according to any one of claims 1 to 12, wherein the seaweed powder comprises seaweed powder having a D90 of 220 μm or more.

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