Seaweed-based composition

Abstract

To provide a seaweed-based composition having improved functionality, i.e. having excellent rheological properties.SOLUTION: The present invention relates to a seaweed-based composition comprising water, a seaweed powder and an additional component, the additional component being chosen from the group consisting of glucomannans, galactomannans, native starch and combinations thereof. Preferably, the red seaweed is selected from the families of Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae and Furcellariaceae or combinations thereof.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to seaweed-based compositions for use in foods, beverages, nutritional products, dietary supplements, feed, personal care applications, pharmaceutical applications, and industrial applications. The present invention also relates to methods for producing the seaweed-based compositions. [Background technology]

[0002] The global production of seaweed is thought to be around 20,000,000 tons per year. In recent years, improvements have been made in seaweed cultivation and harvesting methods, which have not only increased production but also enabled more efficient growth control. Patent Documents 1, 2, and 3 disclose examples of seaweed cultivation systems. However, despite recent developments in seaweed cultivation and harvesting, it is believed that the seaweed produced still lacks versatility to be effectively used in a wide range of applications.

[0003] Seaweeds are plant-like organisms that generally live attached to rocks or other hard substrates in marine environments. Seaweeds can be microscopic, such as microalgae, or gigantic, such as giant kelp, which grow in underwater forests like "forests" and towers from their holdfasts on the ocean floor. The majority of seaweed species are of the green (over 6,500 species), brown (about 2,000 species), or red (about 7,000 species) variety.

[0004] For hundreds of years, people have recognized that seaweed is beneficial not only to human health but also to animal health. Furthermore, in recent years, various studies have demonstrated that seaweed is effective as a fat substitute. As people become more aware of the relationship between diet and health, the consumption of seaweed has attracted increasing attention. Currently, many new seaweed-based foods are being developed and marketed, offering the potential to enhance health benefits and even reduce the risk of disease. In addition to the overwhelming health benefits when ingested directly or after slight pre-processing as a dietary supplement, seaweed possesses a wide range of natural functional properties, such as nutritional, physicochemical, and textural properties. Furthermore, when used as an ingredient to manufacture various products, seaweed can transfer its advantageous functional properties to these products.

[0005] For example, seaweed exhibits water-holding and rheological properties and has the natural ability to increase viscosity, form gels, and / or act as an emulsifier. However, despite their excellent properties, seaweed is far from being considered a commercial product, primarily due to their poor processability. In most cases, seaweed is used as harvested, i.e., raw, to modify or enhance various rheological properties of products made therefrom. However, because freshly harvested seaweed has a short shelf life, people have dried it to extend its shelf life and further ground or crushed it into a powder form, often referred to as powder, to facilitate handling or packaging of the seaweed. Patent Document 4 discloses ground algae powder; Patent Documents 5, 6, and 7 disclose products such as biocomposites, personal care compositions, and hard capsules made from ground dried and wet seaweed; and several types of seaweed powder are commercially available and can even be ordered online.

[0006] One drawback of such processing is that dried and ground seaweed may lose its natural rheological properties. It has been observed that commercially available seaweed flours and those produced according to known processes may have reduced ability to thicken and form gels.

[0007] Therefore, there is a need for seaweed-based compositions that have excellent rheological properties. There is also a need for natural, i.e., chemically unmodified, seaweed-based compositions that have optimal rheological properties. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] EP 2 230 895 [Patent Document 2] EP 3 246 292 [Patent Document 3] WO 2017 / 131510 [Patent Document 4] US 2018 / 0000137 [Patent Document 5] WO 2008 / 050945 [Patent Document 6] WO 2015 / 033331 [Patent Document 7] WO 2017 / 204617 [Patent Document 8] WO 2016 / 085322 [Patent Document 9] WO 2009 / 079002 [Non-patent literature]

[0009] [Non-Patent Document 1] Modified starches: Properties and Uses. Ed. Wurzburg, CRC Press, Inc., Florida (1986) [Non-patent document 2] “Codex standard for food grade salt”, CX STAN 150-1985, Rev. 1-1997, Amend, 1-1999, Amend 2-2001 [Non-licensed document 3] CW Schneider and MJ Wynne in Botanica Marina 50 (2007): 197-249

Non-licensed Document 4

Non-licensed Document 5

Non-licensed Document 6

Non-licensed Document 7

Non-licensed Document 8

[0010] The present invention provides a seaweed-based composition (hereinafter referred to as "the composition of the present invention") with improved functionality, i.e., excellent rheological properties. In particular, the seaweed-based composition of the present invention has the ability to affect the viscosity of products containing it. The composition may also be capable of forming a gel and can be used in amounts small enough that it does not affect, or only affects to a lesser extent, other properties of the product containing it.

[0011] Therefore, it is believed that the use of the composition of the present invention in the manufacture of various products will impart excellent rheological properties and texture to those products. In addition, the composition of the present invention can have less impact on other properties of the products containing it, such as color, taste, odor, texture, and appearance. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 shows the methodology for determining C of seaweed powder samples. [Figure 2] Figure 1 shows the mechanical spectra (change in storage modulus (G') and loss modulus (G'') as a function of frequency at 10°C) of (a) a seaweed-based composition according to the present invention containing locust bean gum and Kappaphycus alvarezii powder at a total concentration of 1% w / w in a 50 / 50 mixture prepared in distilled water, and (b) the corresponding individual components. [Figure 3] Figure 1 shows the storage modulus (G') and tan δ (G" / G') at 10°C and 0.1 Hz obtained from the mechanical spectra of a seaweed-based composition according to the present invention containing locust bean gum and Eucheuma muriatica powder at a total concentration of 1% w / w in a 50 / 50 mixture prepared in distilled water and of the corresponding individual components. [Figure 4]1(a) and 1(b) are graphs showing the change in storage modulus (G') and tan δ (G' / G') when the ratio of Eucheuma muriatica powder to locust bean gum is changed. [Figure 5] FIG. 1 shows mechanical spectra (change in storage modulus (G´) and loss modulus (G´´) as a function of frequency at 10°C) of a 0.3 / 2 ratio Eucheuma muricatum powder / Simpure 99400 native starch blend prepared in distilled water in the presence of 0.3% KCl, and of the individual components (0.3% w / w Eucheuma muricatum powder and 2% w / w Simpure 99400 native starch) taken as a reference. [Figure 6] FIG. 1 shows the storage modulus (G') and tan δ (G" / G') at 10°C and 0.1 Hz obtained from the mechanical spectra of a 0.3 / 2 Eucheuma muricatum powder / Simpure 99400 native starch blend prepared in distilled water in the presence of 0.3% KCl, and of the individual components (0.3% w / w Eucheuma muricatum powder and 2% w / w Simpure 99400 native starch) taken as a reference. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention relates to a seaweed-based composition comprising water, seaweed powder, and an additional ingredient selected from the group consisting of glucomannan, galactomannan, native starch, and combinations thereof. Preferably, the additional ingredient is selected from the group consisting of guar gum, xanthan gum, locust bean gum, cassia gum, tara gum, konjac gum, alginate, agar, carrageenan, beta-1,3 glucan, native starch, and combinations thereof. More preferably, the additional ingredient is selected from the group consisting of guar gum, xanthan gum, locust bean gum, native starch, and combinations thereof. Most preferably, the additional ingredient is selected from the group consisting of locust bean gum and / or native starch.

[0014] Preferably, the additional ingredients are used in an amount of at least 1.5 wt.%, more preferably at least 2.0 wt.%, even more preferably at least 2.5 wt.%, even more preferably at least 3.0 wt.%, even more preferably at least 3.5 wt.%, and most preferably at least 4.0 wt.%, based on the total dry solids content of the composition. Preferably, the amount is at most 90 wt.%, more preferably at most 85 wt.%, even more preferably at most 80 wt.%, even more preferably at most 70 wt.%, even more preferably at most 60 wt.%, and most preferably at most 55 wt.%. Preferably, the additional ingredients are used in an amount of 1.5 wt.% to 90 wt.%, more preferably at most 2.0 wt.% to 80 wt.%, even more preferably at most 2.5 wt.% to 70 wt.%, even more preferably at most 3.0 wt.% to 65 wt.%, even more preferably at most 3.5 wt.% to 60 wt.%, and most preferably at most 4.0 wt.% to 55 wt.%, based on the total dry matter content of the composition.

[0015] As used herein, the term "dry solids" (DS) refers to the ratio of the weight of the solids content contained by a sample to the total weight of said sample. Solids content is understood herein to be the content of a sample obtained by evaporating the water contained by said sample by drying 5 g of said sample at 120°C for 4 hours under vacuum (for example, less than 0.5 bar).

[0016] Preferably, the seaweed powder and additional ingredients are in a weight ratio of from 15.0:85.0 to 98.5:1.5, more preferably from 20.0:80.0 to 98.0:2.0, even more preferably from 30.0:70.0 to 97.5:2.5, even more preferably from 40.0:60 to 97.0:3.0, and most preferably from 45.0:55.0 to 96.0:4.0.

[0017] Preferably, when the additional ingredient is native starch (also referred to herein simply as "starch"), the starch is utilized in an amount of at least 5% by weight, more preferably at least 20% by weight, even more preferably at least 40% by weight, and most preferably at least 60% by weight, based on the total dry solids content of the composition. Preferably, the amount of starch is at most 98% by weight, more preferably at most 94% by weight, even more preferably at most 90% by weight, and most preferably at most 88% by weight. The native starch used in the present invention may be any starch derived from any natural source. Native starch also refers to starch that is not chemically modified, i.e., does not contain chemical compounds added via chemical reaction. As used herein, native starch refers to starch that occurs in nature, and whose properties may be modified and / or enhanced by physical treatment. Also suitable are starches derived from plants obtained by any known breeding techniques. Typical sources of native starch are cereals, tubers and holdfasts, legumes, and fruits. The natural source may be, but is not limited to, corn, potato, sweet potato, barley, wheat, rice, sago, amaranth, tapioca (cassava), arrowroot, canna, pea, banana, oat, rye, triticale, and sorghum, and any variety thereof, including low amylose (waxy) and high amylose varieties. Low amylose or waxy varieties are intended to mean starches containing up to 10% amylose by weight of the starch, preferably up to 5%, more preferably up to 2%, and most preferably up to 1% amylose by weight. High amylose variants 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, all by weight of the starch. Native starches may be physically treated by any method known in the art to mechanically and / or thermally modify the starch, such as by shearing or by changing the granular or crystalline nature of the starch, including conversion and / or pregelatinization.Physical processing methods known in the art include ball milling, homogenization, high shear mixing, high shear cooking such as in a jet cooker or homogenizer, drum drying, spray drying, spray cooking, chilsonation, roll milling, and extrusion, as well as heat treatment of low (e.g., up to 2% by weight) and high (greater than 2% by weight) moisture content starches. As noted above, native starch should not be chemically modified by treatment with any reagent or combination of reagents known in the art. Examples of chemical modifications include polysaccharide cross-linking, acetylation, organic esterification, organic etherification, hydroxyalkylation (including hydroxypropylation and hydroxyethylation), phosphorylation, inorganic esterification, ionic (cationic, anionic, nonionic, and zwitterionic) modification, succinylation, and substituted succinylation. Bleaching is not considered a chemical modification for purposes of this invention. Such modifications are known in the art, for example in Modified starches: Properties and Uses. Ed. Wurzburg, CRC Press, Inc., Florida (1986).

[0018] The compositions of the present invention also preferably comprise water in an amount of at least 5 wt.%, more preferably at least 10 wt.%, even more preferably at least 15 wt.%, and most preferably at least 20 wt.%, based on the total weight of the composition. For practical reasons, there is no upper limit to the amount of water contained by the compositions of the present invention, and the amount of water is preferably at most 99 wt.%.

[0019] The compositions of the present invention may further comprise additives; preservatives; vitamins; sterols such as phytosterols; antioxidants such as polyphenols; minerals beneficial to human nutrition; whole vegetable extracts; celluloses such as microfibrillated cellulose and cellulose gel; dextrins; maltodextrins; sugars such as sucrose and glucose; polyols such as mannitol, erythritol, glycerol, sorbitol, xylitol, and maltitol; proteins or protein hydrolysates such as plant or vegetable proteins and dairy proteins; oils and fats; surfactants; lecithin; and combinations thereof. These substances can be used in widely varying amounts depending on the intended use of the composition; for most applications, the amounts will typically be from 0.01% to 50% by weight based on the total weight of the composition.

[0020] The compositions of the present invention may also contain a salt; any water-soluble salt can be used. Non-limiting examples of salts include chloride salts such as sodium chloride, potassium chloride, calcium chloride, and ammonium chloride; sulfate salts such as magnesium sulfate, iron sulfate, calcium sulfate, potassium sulfate, and sodium sulfate; nitrate salts such as calcium nitrate, sodium nitrate, and potassium nitrate; phosphate salts such as sodium phosphate, calcium phosphate, and potassium phosphate; salts of organic acids; and combinations thereof. Preferably, the salt is sodium chloride or potassium chloride. Most preferably, the salt used is food-grade salt, i.e., salt as defined in Non-Patent Document 2 ("Codex standard for food grade salt", CX STAN 150-1985, Rev. 1-1997, Amend, 1-1999, Amend, 2-2001). The use of salt has been found to be particularly beneficial when the additional ingredient is native starch.

[0021] Seaweed powder is understood herein to be a collection of seaweed particles, i.e., the powder contains seaweed particles. The particles may be obtained by crushing or milling seaweed in wet or dry form, or by processing seaweed as described in detail below. Preferably, the seaweed particles 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, and 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, and most preferably at most 250 μm. Preferably, the D50 is between 20 μm and 750 μm, more preferably between 50 μm and 350 μm, and most preferably between 75 μm and 250 μm.

[0022] Preferably, the seaweed particles have a D90 of at least 125 μm, more preferably at least 100 μm, even more preferably at least 175 μm, and most preferably at least 220 μm. Preferably, said D90 is at most 800 μm, more preferably at most 600 μm, and most preferably at most 400 μm. Preferably, said D90 is between 125 μm and 800 μm, more preferably between 175 μm and 600 μm, and most preferably between 220 μm and 400 μm.

[0023] 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, and most preferably a D50 of at least 75 μm and a D90 of at least 220 μm.

[0024] Preferably, the seaweed powder utilized in the compositions of the present invention contains at least 80% by weight dry basis (anhydrous basis) seaweed particles prior to addition to the composition, more preferably at least 90% by weight dry basis, even more preferably at least 92% by weight dry basis, and most preferably at least 96% by weight dry basis. The remaining weight percent up to 100% may contain extraneous material other than seaweed particles that form part of the biomass, such as algae, other seaweed strains, etc.

[0025] The seaweed powder preferably has a storage modulus (G') of at least 10 Pa when determined on 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%, and most preferably at most 0.1 wt%. Preferably, the powder has a G' of 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.

[0026] The functionality of seaweed flour can vary within wide limits depending on the type of seaweed used as raw material in the production of said flour. For example, seaweed flours with G' values of at least 30 Pa and even at least 50 Pa may be obtained from Spinosum, while higher G' values of at least 120 Pa and even at least 180 Pa can be obtained from Chondrus or Cottonii, respectively.

[0027] The storage modulus G' is commonly used to analyze the rheological properties of products, most often used to create dispersions. G' is a measure of the deformation energy stored in a dispersion during the application of shear force and provides a good indicator of the product's ability to affect the viscoelastic behavior of the dispersion. For purposes of this invention, G' was measured in an aqueous medium containing a reduced amount of the powder of the present invention, 0.3 wt. % based on the total weight of the aqueous medium. It is highly desirable to achieve a dispersion with the highest possible G' value at the lowest possible powder concentration. Another indicator of the functionality of seaweed powder is its critical gelation concentration (C0). C0 represents the lowest concentration of seaweed powder in an aqueous medium below which gel-like behavior cannot be observed. C0, also known as the critical gelation concentration, is used together with G' to characterize seaweed powder, as described in the "Measurement Methods" section of this specification.

[0028] An "aqueous dispersion" containing the powder of the present invention is herein understood to mean a composition in which the powder is dispersed in an aqueous medium, with the aqueous medium preferably forming a continuous phase. Preferably, the powder is homogeneously dispersed in the medium. The powder may be dispersed inside the aqueous medium (i.e., in the bulk), but may also exist at any interface present in the aqueous medium, for example, the interface between water and any component other than the powder, such as oil. Examples of dispersions include, but are not limited to, suspensions, emulsions, and solutions.

[0029] As used herein, the term "aqueous medium" refers not only to liquid media containing water, non-limiting examples of which include pure water, aqueous solutions, and water suspensions, but also to aqueous liquid media such as those contained in dairy products such as reconstituted skim milk powder, milk, and yogurt; personal care products such as lotions, creams, and ointments; and pharmaceutical products. In the context of the present invention, the most preferred aqueous medium for determining G' is reconstituted skim milk powder, and therefore, G' was measured on a solution of reconstituted skim milk powder containing 0.3% by weight of the powder of the present invention based on the total weight of the solution.

[0030] The seaweed powder preferably has a CO of at least 0.001% by weight, more preferably at least 0.005% by weight, even more preferably at least 0.010% by weight, and most preferably at least 0.015% by weight. Preferably, CO is at most 0.100% by weight, more preferably at most 0.095% by weight, more preferably at most 0.090% by weight, even more preferably at most 0.085% by weight, and most preferably at most 0.080% by weight. Preferably, CO is 0.001 to 0.100% by weight, more preferably 0.005 to 0.090% by weight, and most preferably 0.010 to 0.080% by weight. More preferably, CO is 0.001 to 0.5% by weight, more preferably 0.005 to 0.3% by weight, even more preferably 0.010 to 0.1% by weight, and most preferably 0.010 to 0.08% by weight.

[0031] The seaweed powder preferably has a CIELAB L* value of 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 powder of the present invention has a CIELAB a* value of at most 5.0, more preferably at most 3.5, and most preferably at most 2.0. Preferably, the powder of the present invention has a CIELAB b* value of at most 20, more preferably at most 17, and most preferably at most 15. Such L*, a*, and b* values ensure that the seaweed powder will interfere less with the desired color of the product in which it is used, i.e., the seaweed powder is color neutral.

[0032] Preferably, the seaweed powder contains up to 20% by weight of Cl, more preferably up to 15% by weight, even more preferably up to 10% by weight, and most preferably up to 5% by weight, based on the weight of the powder. - Preferably, the above Cl content - The content is at least 0.01% by weight, more preferably at least 0.1% by weight, and most preferably at least 1% by weight.- The content value ensures that the seaweed powder interferes less with the taste of the product in which it is used, i.e., the seaweed powder is neutral in taste.

[0033] Preferably, the seaweed powder contains an acid-insoluble material (AIM) in an amount of at most 50% by weight, more preferably at most 40% by weight, even more preferably at most 30% by weight, and most preferably at most 20% by weight, based on the weight of the powder. Preferably, the AIM content is at least 1% by weight, more preferably at least 5% by weight, and most preferably at least 10% by weight. It has been observed that when the seaweed powder has an AIM content within the preferred range, its nutritional properties are optimized.

[0034] Preferably, the seaweed powder contains an acid-insoluble ash (AIA) content of at most 5.0% by weight, more preferably at most 3.0% by weight, even more preferably at most 1.0% by weight, and most preferably at most 0.80% by weight, based on the weight of the powder. Preferably, the AIA content is at least 0.01% by weight, more preferably at least 0.05% by weight, and most preferably at least 0.10% by weight. It has been observed that seaweed powders having an AIA content within the preferred range are more suitable for use in food, personal care, and pharmaceutical products because they do not introduce or introduce to a lesser extent contaminants into the products, which may then require further purification steps of the products.

[0035] Seaweed suitable for the present invention may be selected from many types of seaweed. As used herein, "seaweed" is understood to be a macroscopic, multicellular marine algae that can grow wild or can be cultivated. Wild seaweed typically grows in the benthic areas of the sea or ocean without human cultivation or care. Cultivated seaweed is typically grown on various supports, such as ropes, cloth, nets, tube nets, etc., which are typically located below the surface of the sea or ocean. Seaweed may also be cultivated in pools, ponds, tanks, or reactors containing seawater, and may be located on the coast or inland. The term "seaweed" includes members of red, brown, and green seaweeds.

[0036] Throughout this specification, specific taxonomy such as families, genera, etc. of seaweeds is used. The taxonomy referred to is that typically used in the art of seaweed cultivation and harvesting and / or seaweed extraction. Taxonomic descriptions of red seaweeds are given, for example, by C.W. Schneider and M.J. Wynne in Botanica Marina 50 (2007): 197-249; G.W. Sauders and M.H. Hommersand in American Journal of Botany 91(10): 1494-1507, 2004; and Athanasiadis, A. in Bocconea 16(1): 193-198, 2003 - ISSN 1120-4060. A taxonomic description of green seaweeds is given, for example, by 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. A taxonomic description of brown seaweeds is given, for example, by 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.

[0037] Seaweeds used in accordance with the present invention include red algae, i.e., seaweeds belonging to the phylum Rhodophyta; more preferably, the seaweeds are red algae. In addition to red algae, seaweeds may also include brown algae, i.e., orders, families, and genera of the class Phaeophycaeae. Red algae have a characteristic red or purplish color imparted by pigments present in seaweed and called phycobilins, such as phycoerythrin.

[0038] The present invention also relates to a seaweed-based composition comprising water, seaweed powder, and additional ingredients, wherein the ingredients are selected from the group consisting of glucomannan, galactomannan, native starch, and combinations thereof, wherein the seaweed belongs to the Rhodophyta division. Preferably, the additional ingredients are selected from the group consisting of guar gum, xanthan gum, locust bean gum, cassia gum, tara gum, konjac gum, alginate, agar, carrageenan, beta-1,3 glucan, native starch, and combinations thereof. More preferably, the additional ingredients are selected from the group consisting of guar gum, xanthan gum, locust bean gum, native starch, and combinations thereof. Most preferably, the additional ingredients are selected from the group consisting of locust bean gum and / or native starch. More preferably, the seaweed is a red alga selected from the families 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 combinations thereof.Porphyra species (Porphyra sp.), dulse (Palmaria palmata), spinosum (Eucheuma spinosum), Eucheuma denticulatum, Eucheuma species (Eucheuma sp.), cottonii (Eucheuma cottonii) (also known as Kappaphycus alvarezii), Kappaphycus striatus, Kappaphycus species (Kappaphycus sp.), Chondrus crispus, Irish moss, Fucus crispus, Chondrus species (Chondrus sp.), Sarcothalia crispata, Mazzaella laminaroides, Mazzaella species (Mazzaella sp.), Chondracanthus The best results were obtained when seaweeds were selected from a group of seaweeds including Chondracanthus acicularis, Chondracanthus chamissoi, Chondracanthus sp., Gigartina pistilla, Gigartina mammillosa, Gigartina skottsbergii, Gigartina sp., Gracilaria sp., Gelidium sp., Mastocarpus stellatus, and combinations thereof.

[0039] It is known that some red algae, such as Eucheuma tropica, can have green or brown coloration, but for the purposes of the present invention, when referring to a seaweed as being a red alga, it refers herein to the phylum and not the color of the lineage.

[0040] Most preferred brown algae are those selected from the families Acsophyllum, Durvillaea, Ecklonia, Hyperborea, Laminaria, Lessonia, Macrocystis, Fucus, and Sargassum. Specific examples of brown algae include bull kelp (Durvillae potatorum), Durvillae species, D. antarctica, and knotted kelp (Ascophyllum nosodum).

[0041] 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 wt. %, as determined on a 0.3 wt. % aqueous dispersion of the powder, wherein the seaweed is a red alga, i.e., a seaweed belonging to the Rhodophyta division. Preferred ranges for G' and C0 have been described above and will not be repeated herein. Preferably, the powder has a CIELAB L* value of 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, Bangiocarpus, Doliaceae, Porphyridae, Schistochronaceae, Mirinaceae, Oxalidae, and Porphyridae, or a combination thereof. Most preferably, the seaweed is selected from the genera of Azolla, Azolla, Iridae, Dulse, Azolla, Gracilaria, Agarwood ...

[0042] Most 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 wt. %, as determined in a 0.3 wt. % aqueous dispersion of the powder, where the seaweed is a red alga selected from the group including Spinosum, Cottonii (Eucheuma japonica), Celastrus orthocyanin, and combinations thereof. Preferred ranges for G' and C0 have been previously described and will not be repeated herein. Preferably, the powder has a CIELAB L* value of 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.

[0043] The compositions of the present invention can be prepared according to any known method, such as known blending or mixing methods. In one embodiment, the compositions of the present invention comprise: (a) providing seaweed powder and additional ingredients; (b) combining the seaweed powder with additional ingredients; (c) adding water before, during, or after step (b); It is produced by a process (method) including:

[0044] The embodiments and amounts of seaweed powder and additional ingredients have already been set forth herein and will not be repeated here.

[0045] Any mixing method can be used, for example, using a blender or any known mixing device. Water can be added to the individual ingredients while they are being mixed or after they have been mixed. Water is understood herein to be any aqueous solution containing water, for example, milk, skim milk powder, syrup, etc. Preferably, the seaweed powder comprises: (a) providing a biomass containing seaweed and water, the biomass having a dry solids (DS) content of at least 5% by weight; (b) subjecting the biomass to an exudation process to exude the water present inside the seaweed, and further obtaining an exuded biomass containing the exuded seaweed; (c) optionally drying the exuded biomass to a moisture level of up to 40% by weight to obtain a 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; and (f) converting the cooked biomass of step (d) or (e) into seaweed powder; It is produced by a process (method) including:

[0046] The method of the present invention preferably uses fresh seaweed that has not been significantly affected by decomposition and / or fermentation, and therefore it is highly desirable that the method of the present invention does not involve fermentation of the seaweed, i.e., is a non-fermentation method.

[0047] In step (a) of the method of the present invention, all parts of the seaweed can be used to produce biomass, such as holdfasts, stems, and leaves. The seaweed can be used whole, cut, or otherwise mechanically manipulated.

[0048] Preferably, in step (a), the biomass contains washed seaweed and has a DS of at least 15% by weight, more preferably at least 30% by weight, and most preferably at least 55% by weight. Preferably, the DS is at most 95% by weight, more preferably at most 85% by weight, and most preferably at most 80% by weight. Preferably, the DS is between 5 and 95% by weight, more preferably between 30 and 85% by weight, and most preferably between 55 and 80% by weight.

[0049] It is essential to carry out step (b) of the method of the invention on a biomass containing seaweed that can be exuded. The process of step (b) aims to exude, in a carefully controlled environment, the water present inside the seaweed (internal water of the seaweed, also known as the hydration water of the seaweed), i.e. the water present inside its holdfast, stems and leaves.

[0050] Preferably, step (b) utilizes fresh biomass, i.e., biomass that has not been dried between harvesting the seaweed and the start of the exudation step. "Fresh, harvested" seaweed is herein understood to be seaweed that has been kept alive after harvesting, has biological activity such as respiration, and is capable of exuding. In clear distinction from fresh, harvested seaweed, dried seaweed is dead, has no biological activity such as respiration, and is no longer capable of exuding. Dead seaweed may be rehydrated to some extent with water, in which case it may be able to exudate some of its water, but it is less preferred to utilize rehydrated dead seaweed in step (b) of the method of the present invention. Preferably, the biomass is also fresh.

[0051] To ensure that the biomass utilized in step (b) of the method of the present invention is raw, fresh biomass, preferably step (b) occurs within 15 days of harvesting the seaweed, more preferably within 2 days of harvesting, even more preferably within 24 hours of harvesting, and most preferably within 4 hours of harvesting. Because the exudation process used in the method of the present invention is a natural process, even after performing step (b), the exuded seaweed may still be botanically and taxonomically recognizable as seaweed.

[0052] The exudation process in step (b) preferably occurs under carefully controlled conditions, such as in an environment (hereinafter referred to as "exudation environment") containing at least 50% by weight of moisture, more preferably at least 70% by weight of moisture, even more preferably at least 80% by weight of moisture, even more preferably at least 90% by weight of moisture, and most preferably at least 95% by weight of moisture. To reach an exudation environment with a high moisture content, water, preferably seawater, can be added or sprinkled on the seaweed or inside the exudation environment.

[0053] Preferably, 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., even more preferably at least 50° C., even more preferably at least 60° C., and most preferably at least 70° C. Preferably, said temperature is at most 150° C., more preferably at most 120° C., and most preferably at most 90° C. Preferably, said temperature is between 40 and 150° C., more preferably between 50 and 120° C., and most preferably between 60 and 90° C. Using such temperatures ensures an optimal exudation process.

[0054] Typical durations for exudation vary depending on the species, harvest season, the amount of moisture present in the exudation environment, and the exudation temperature. Generally, the exudation period is 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 period is from 3 hours to 10 days, more preferably from 8 hours to 4 days, and most preferably from 12 hours to 2 days.

[0055] The exudation process produces exuded seaweed, i.e., a biomass containing dried or dehydrated seaweed. Preferably, the process is carried out to extract at least 5% by weight of the water present inside the seaweed, more preferably at least 10% by weight, and most preferably at least 15% by weight. Preferably, the amount of water extracted is up to 50% by weight, more preferably up to 30% by weight, and most preferably up to 20% by weight of the water present inside the seaweed. The amount of water inside the seaweed can be determined by taking seaweed samples at specific time intervals and weighing the seaweed before and after drying at a temperature of 120°C until no weight change occurs.

[0056] Preferably, the environment in which the exudation step is carried out is a closed environment, ie an environment in which the air flow is preferably less than 1 m / s.

[0057] Before being cooked in the brine solution, the exuded biomass may be subjected to an optional drying process. The drying step preferably reduces the amount of moisture contained by the exuded biomass to a maximum of 40% by weight, based on the weight of the biomass. Preferably, the moisture content of the dried biomass is a maximum of 35% by weight, even more preferably a maximum of 30% by weight, and most preferably a maximum of 25% by weight. Preferably, the moisture content of the dried biomass is at least 5% by weight, more preferably at least 10% by weight, and most preferably at least 15% by weight. Drying the exuded biomass before cooking can allow for easier handling thereof.

[0058] After optional drying and before cooking, the exuded biomass is preferably rehydrated by the addition of water, which may be fresh water or seaweed water. Rehydration preferably results in a rehydrated biomass having a DS of at least 20% by weight, more preferably at least 30% by weight, and most preferably at least 40% by weight. Preferably, the DS is at most 80% by weight, more preferably at most 70% by weight, and most preferably at most 60% by weight. Preferably, the DS is 20 to 80% by weight, more preferably 30 to 70% by weight, and most preferably 40 to 60% by weight.

[0059] Any drying method can be used to reduce the moisture content of the biomass. An advantageous drying method is low-temperature drying using dehumidified air. Such drying methods have the ability to preserve the heat-sensitive compounds of the seaweed, such as proteins, fiber, starch, and other nutrients, thus preserving the quality of the seaweed. Other techniques may include ventilated chamber drying, oven drying, sun drying, (forced flow) evaporation, flash drying, zeolite drying, and fluidized bed drying.

[0060] The exuded biomass (whether dried and rehydrated or not) is then cooked in a brine solution to obtain cooked biomass. Brine is an aqueous solution containing 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 salt concentration is at least 5% by weight, more preferably at least 7% by weight, and most preferably at least 10% by weight. Preferably, the salt concentration is at most 50% by weight, more preferably at most 40% by weight, and most preferably at most 30% by weight.

[0061] Cooking preferably occurs at a cooking temperature of at least 85° C., more preferably at least 86° C., even more preferably at least 88° C., and 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., and most preferably at most 95° C. Preferably, the cooking temperature is from 85 to 100° C., more preferably from 86 to 96° C., even more preferably from 88 to 96° C., and most preferably from 90 to 95° C.

[0062] The cooking time is preferably at least 25 minutes, more preferably at least 30 minutes, and 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, and most preferably at most 40 minutes. Preferably, the cooking time is 25 to 60 minutes, more preferably 30 to 55 minutes, even more preferably 30 to 50 minutes, and most preferably 30 to 40 minutes.

[0063] The cooking step can be carried out by contacting the biomass with the brine solution in a bath or series of baths of the solution. Sufficient brine is preferably used to completely cover the seaweed during the cooking process. Care is preferably taken to prevent evaporation of the brine solution and changes in salt concentration, for example, by carrying out the cooking in a sealed container. Alternatively, water can be added during cooking to prevent exposure of the seaweed to air.

[0064] A brine solution that has proven highly effective for 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 can be used, and non-limiting examples include other chloride salts, sulfates, nitrates, carbonates, phosphates, salts of organic acids, and combinations thereof. The only requirement is that the salt be sufficiently soluble to allow for the formation of the brine solution of the required concentration. It is also preferred that the salt not be excessively acidic or basic in the reaction; i.e., in aqueous solution, the pH of the solution is preferably between 6.0 and 10.0. If the resulting seaweed powder is intended for use in food, feed, personal care products, or pharmaceutical products, the salt is preferably one permitted to be present in such products.

[0065] The inventors have observed that such a careful cooking process can prevent the seaweed from decomposing and contribute to the production of a powder with excellent properties. Even more surprisingly, the inventors have observed that the cooking step can improve the dispersibility of the composition of the present invention. The composition of the present invention can be homogeneously dispersed within an aqueous medium without the generation of lumps or particulate matter, while uncooked seaweed produces visible particulate matter. After cooking, the biomass may be subjected to a filtration step to remove water before the subsequent washing step. Filtration can be accomplished by any suitable type of device, many of which are well known, such as a filter press or a cylindrical filter. If necessary, a centrifuge can also be used.

[0066] According to step (e) of the process of the present invention, the biomass is washed. Any washing method can be used, such as rinsing under running water, placing the biomass in a volume of water, and combinations thereof. Washing may be carried out in one or several water baths, in a tank provided with suitable stirring means, or in any washing system, such as a batch or continuous system, in a co-current or counter-current configuration. Good results have been obtained when the biomass is rinsed several times with fresh water.

[0067] 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, cylindrical filters, presses, or sieves. Optionally, a centrifuge may also be used.

[0068] 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 a vacuum dryer, drum dryer, or airlift dryer. Preferably, the moisture content of the dried biomass is at most 25% by weight, more preferably at most 20% by weight, even more preferably at most 15% by weight, and most preferably at most 12% by weight. Preferably, the moisture content of the biomass is at least 4% by weight, more preferably at least 6% by weight, even more preferably at least 8% by weight, and most preferably at least 10% by weight. Preferably, the moisture content is at most 20% by weight, more preferably at most 15% by weight, and most preferably at most 12% by weight. Preferably, the moisture content is between 4% and 20% by weight, more preferably between 6% and 15% by weight, and most preferably between 8% and 12% by weight.

[0069] The dried biomass may be converted into seaweed flour by using mechanical processes. Mechanical processes include, for example, cutting, milling, pressing, grinding, shearing, and chopping. Milling may include, for example, ball milling, hammer milling, conical or cone milling, disk milling, edge milling, rotor / stator dry or wet milling, or other types of milling. Other mechanical processes may include abrasive grinding, cracking, mechanical tearing or rupturing, pin grinding, burr grinding, or air abrasion milling. For example, mechanical processes can be configured to produce powders with specific morphological characteristics such as surface area, porosity, bulk density, and, in the case of fibrous seaweed, fiber characteristics such as length-to-width ratio.

[0070] If desired, the resulting powder can be passed through a screen having an average opening size of, for example, 0.25 mm or less.

[0071] At any step during the process, preferably after step (b), the biomass can be subjected to a sterilization step to reduce its microbial flora and / or eliminate harmful species. Seaweed surfaces are known to support a wide variety of microbial flora (fungi, bacteria, viruses, spore forms, etc.) typically within biofilms, with some species, such as Escherichia coli and Enterococcus, being harmful to humans. Sterilization may be achieved by applying an appropriate combination of heat, irradiation, high pressure, and filtration. Heat treatment with or without water is known to reduce microbial levels. For example, treatment of seaweed at 121°C for at least 10 minutes in a humid environment is known to ensure sterilization. Other sterilization methods may also be used, including gamma or microwave irradiation, ozone treatment, pulsed light treatment, alcohol disinfection, and combinations thereof.

[0072] The inventors have observed that the compositions of the present invention can positively affect the mixing, sheeting, extruding, baking, frying, and roasting characteristics of human and animal foods; may be used to advantageously modify the rheology of sauces, dips, beverages, soups, and other liquid, semi-liquid, and / or semi-solid products; may be used to provide products with interesting textures, pleasing appearances, and the like.

[0073] The present invention also relates to food mixtures comprising the compositions of the present invention and therapeutic agents such as absorption altering agents, appetite altering agents, metabolism altering agents, cholesterol altering agents, or any combination thereof. Examples of such agents are described in WO 2016 / 085322, which is incorporated herein by reference.

[0074] The present invention also relates to pharmaceutical combinations comprising a composition of the invention and a pharmaceutically acceptable carrier and / or excipient and / or diluent. The excipient / diluent / carrier(s) must be "acceptable" in the sense of being compatible with the therapeutic agent and not deleterious to the recipient thereof.

[0075] The compositions of the present invention can be part of a food, beverage, nutritional product, dietary supplement, feed product, personal care product, pharmaceutical product, or industrial product. Accordingly, one aspect of the present invention relates to a food, beverage, nutritional product, dietary supplement, feed product, personal care product, pharmaceutical product, or industrial product comprising the composition of the present invention. As used herein, "food" refers to edible material suitable for human consumption, and feed refers to edible material suitable for animal consumption. Food or feed ingredients can also be part of a food or feed product.

[0076] The present invention further relates to food or feed products containing the compositions and nutrients of the present invention. Without being bound by any theory, the inventors believe that the kinetics and dynamics of nutrient uptake by those consuming such food or feed products can be positively influenced by the advantageous properties of the compositions of the present invention. In particular, the compositions of the present invention can enable the optimization of transport, diffusion, and dissolution phenomena related to food functionality (nutritional, sensory, and physicochemical). Furthermore, such products can be easily designed to have specific flow behavior, texture, and appearance. Therefore, the ability of the compositions of the present invention to optimize such food functionality may be highly beneficial in the design of food structures, which can enhance wellness and health impacts, including regulated digestion to trigger different physiological responses, along with classic needs (e.g., texture and mouthfeel, etc.).

[0077] The composition of the present invention is suitable for use in the production of various food compositions. Examples of food compositions containing the composition of the present invention include: coffee, black tea, powdered green tea, cocoa, red bean soup, juice, soybean juice, and other beverages; dairy beverages such as raw milk, processed milk, and lactic acid beverages; various beverages including calcium-fortified beverages and dietary fiber-containing beverages; dairy products such as butter, cheese, yogurt, coffee cream, whipped cream, custard cream, and custard pudding; ice cream, soft serve ice cream, lacto ice cream, ice milk, sherbet, and frozen yogurt; processed fat foods such as mayonnaise, margarine, spreads, and shortening; soups; stews; seasonings such as sauces, dressings, and various paste seasonings, such as mustard paste; various fillings, such as jam and flour paste; bean paste, These include various gel or paste-like foods, including jellies and foods for dysphagia sufferers; grain-based foods such as bread, noodles, pasta, pizza pie, and corn flakes; Japanese, American, and European cakes such as candy, cookies, biscuits, pancakes, chocolate, and mochi; fish paste products such as boiled fish cakes; livestock products such as ham, sausage, and hamburger steak; prepared foods such as cream croquettes, Chinese cooking paste, gratin, and dumplings; delicately flavored foods such as salted fish and vegetables pickled in sake lees; liquid foods such as tube-fed nutritional liquids; supplements; and pet foods; creamers (dairy and non-dairy), condensed milk, and alcoholic beverages, especially those containing dairy products such as Irish cream whiskey; and sports drinks. These foods, including retort pouch foods, frozen foods, and microwaveable foods, are all encompassed by the present invention, regardless of their preparation form and processing procedures. Due to its neutral taste and smell, such food products are not or are less susceptible to the inherent taste or smell of seaweed.

[0078] The present invention further relates to the use of the compositions of the present invention in dairy products such as, for example, yogurt (e.g., spoonable yogurt, drinking yogurt, and frozen yogurt), sour cream, cheese products, sauces (cheese sauce and white sauce), puddings, and frozen desserts. Surprisingly, it has been observed that the compositions of the present invention can be used in dairy products, resulting in a smooth texture and essentially without any loss in viscosity or creaminess. The compositions of the present invention can be used as an ingredient or as an additive to dairy products, i.e., in addition to the fat contained in such products. Alternatively, the compositions of the present invention can be used to replace part or even all of the fat in dairy products to obtain low-fat or fat-free products, and in this case, such use can reduce the calorie content of the final dairy product (e.g., by at least 10% or at least 50%).

[0079] As used herein, "additive" refers to any substance added to a base material at low concentrations for a specific purpose. In the United States, the Food and Drug Administration sets the acceptable levels of food additives after evaluating the safety and toxicity of the additives. An additive may be essential to the existence of the final product, such as the use of emulsifiers in mayonnaise or leavening agents in bread products. Alternatively, an additive may perform a secondary function, for example, acting as a thickener, flavoring agent, or coloring agent. The compositions of the present invention described herein can be used not only as additives in dairy products but also as ingredients.

[0080] As used herein, dairy product refers to milk prepared from non-plant milk (e.g., cow's milk, sheep's milk, and goat's milk), whether in dried or non-dried form, or any food product including butter, cheese, ice cream, pudding, sour cream, yogurt (e.g., spoonable yogurt, drinkable yogurt, frozen yogurt, etc.), and condensed milk. In less preferred embodiments, products made with plant milk, such as soy milk, and plant milk-based products can also be used in the examples described herein.

[0081] Cheese is understood herein as a food product prepared from pressed milk curds, often seasoned and aged.

[0082] Lipid is a term describing products containing fat and / or fat-derived materials. Fats are understood herein as esters of three fatty acids and glycerol. Fatty acids are typically carboxylic acids with a carbon chain length of 4 to 22 carbon atoms and usually an even number of carbon atoms in the chain. Fatty acids may be saturated, i.e., have no double bonds, or unsaturated, i.e., have one or more double bonds. Fats can be present in both animal products and some plant products.

[0083] Ice cream is understood herein as a smooth, sweet, cold food product prepared from a frozen mixture of milk products and flavorings. In the United States, ice cream contains a minimum of 10% milk fat and 10% non-fat milk solids (see 21 CFR §135.1 10). However, the required percentages of milk fat and non-fat milk solids in ice cream may vary in other countries or jurisdictions, and therefore the present disclosure is not limited to this particular range.

[0084] Yogurt, as used herein, is understood to refer to a dairy product produced by culturing cream, milk, part-skim milk, or skim milk powder with a characterizing bacterial culture containing lactic acid-producing bacteria, such as Lactobacillus delbrueckii subsp. and Streptococcus thermophilus. Exemplary yogurts include, but are not limited to, spoonable yogurt, yogurt dip, frozen yogurt, and drinkable yogurt. As defined in 21 CFR §13 1.200, typical yogurt in the United States has a milkfat content of at least 3.25%. The fat content of typical yogurts typically ranges from 3.25% to about 3.8%, although there are yogurts on the market with a fat content of about 10%. As defined in 21 CFR §13 1.203, low-fat yogurt in the United States has a milkfat content of at least 0.5% and a milkfat content of no more than 2%. Nonfat yogurt, as defined in 21 CFR §131.206, has less than 0.5% milk fat in the United States, although other ranges may be observed in other countries.

[0085] Dairy products may be prepared using methods known to those skilled in the art, such as those described in WO 2009 / 079002, except that the compositions of the present invention are added or used to replace some or all of the fat in the dairy product. The compositions of the present invention may be added at one of several points during the production of the dairy product, for example, added to milk prior to pasteurization. The compositions of the present invention may be added in their dry form, or an aqueous dispersion may be prepared by dispersing the compositions of the present invention in an aqueous environment and then adding the dispersion to milk.

[0086] The compositions of the present invention can be used to replace some or all of the fat in dairy products. Preferably, the compositions of the present invention are used in an amount sufficient to replace at least 5% of the fat, more preferably, this amount replaces at least 10% of the fat, even more preferably at least 20%, even more preferably at least 50%, even more preferably at least 75%, and most preferably, essentially all of the fat is replaced by the compositions of the present invention.

[0087] The composition of the present invention is preferably added to a dairy product in an amount of up to 10% by weight, more preferably up to 7% by weight, even more preferably up to 5% by weight, and most preferably up to 3% by weight, based on the weight of the dairy product. Preferably, said amount is from 0.01 to 10% by weight, more preferably from 0.03 to 7% by weight, and most preferably from 0.05 to 5% by weight.

[0088] The composition of the present invention can also be used in cosmetic preparations. Accordingly, the present invention relates to a cosmetic preparation comprising the above-mentioned composition. Non-limiting examples of cosmetic preparations include basic cosmetics (facial toilet, milk, cream, ointment, lotion, oil, and pack), facial wash, skin wash, hair cosmetics such as shampoo and rinse, and makeup cosmetics such as lipstick, foundation, blush, eye shadow, and mascara.

[0089] The composition of the present invention can also be used in bath salts, toothpaste, deodorants, absorbent cotton, wet wipes, etc. Therefore, the present invention also relates to such products containing the above-mentioned composition.

[0090] The compositions of the present invention can also be used in the manufacture of industrial products such as sealants, adhesives, paper, and other building materials.

[0091] Any feature of a particular embodiment of the present invention can be utilized in any other embodiment of the present invention. The term "comprises" is intended to mean "comprises," but does not necessarily mean "consisting of" or "consisting of." In other words, the listed steps or options need not be exhaustive. Note that the examples given herein below are intended to clarify the present invention and are not intended to limit the present invention to those examples themselves. Similarly, all percentages are weight / weight percentages unless otherwise indicated. Except as expressly indicated in the examples and comparative experiments, or otherwise, all numbers herein expressing amounts of materials or reaction conditions, physical properties of materials, and / or uses are to be understood as modified by the term "about." Unless otherwise specified, numerical ranges expressed in the form "from x to y" are understood to include x and y. When multiple preferred ranges for a particular feature are described in the form "from x to y," it is understood that all ranges combining the different endpoints are also contemplated. For purposes of this invention, ambient temperature (or room temperature) is defined as a temperature of about 20 degrees Celsius.

[0092] Measurement method - Cl - The amount of ammonium hydroxide was determined by potentiometric titration with AgNO3 (Metrohm). 試料 ) was added to 150 ml of osmotic water in a 250 ml beaker. The sample was stirred until a homogeneous dispersion of the sample was achieved. 4 to 5 drops of fuming nitric acid were added to the sample. Titration was carried out using a potentiometer (682 Titroprocessor, Metrohm) and a combined electrode Ag / AgNO3. The weight percent chloride was calculated using the formula: %Cl = V × C × M[Cl] × 100 / W 試料 where V is the volume of AgNO3 (mL) solution utilized and C is its concentration, i.e., 0.1N.

[0093] - AIM was added to a 0.5 g sample (W 試料 The solubility of HCl was measured by dispersing HCl 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 in a water bath at boiling temperature for 2 hours. The dispersion was centrifuged at 4000 rpm (equivalent to 3250 g) for 10 minutes. Total mass of the AP 25 filter and crystallizing dish (W フィルター+皿 The acidic dispersion was filtered and rinsed with 50°C osmotic water until its pH remained neutral (as checked with pH paper), approximately 500 mL of water was used. The filter with the sample was dried overnight at room temperature and then further dried in an oven at 60°C for one day, and the total weight of the sample, filter, and dish was determined (W 最終 ). AIM(%)=[(W 最終 -W フィルター+皿 ) / W 試料 ]x100.

[0094] - AIA was measured as follows: 2,000(2) grams (W 試料 A sample of 100 ml of HCl was placed on a silica or platinum crucible and burned on a hot plate at 500°C for about 1 hour, 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 demineralized water. The solution containing the ash was heated to 80°C for about 30 minutes and then filtered using a Whatman No. 40 (ashless filter). The filter containing the ash was rinsed with water until no Cl was detected in the sample. The Cl in the sample was - The presence of AgCl was checked using AgNO3 (the precipitation of AgCl was - indicates the presence of A second silica or platinum crucible was placed in a 550°C oven for 10 minutes and then cooled to room temperature in a desiccator. The crucible was then weighed (W るつぼThe filter with the ash was placed on the crucible and gradually heated on a hot plate starting at room temperature and rising to 500°C for at least 1 hour. The crucible was then transferred to a furnace and heated at 800°C for 16 hours. After cooling to room temperature in a desiccator, the crucible was reweighed in an anhydrous environment (W るつぼ+灰 ). AIA(%)=[(W るつぼ+灰 -W るつぼ ) / W 試料 ]x100.

[0095] - D50, D90: The method for determining particle size distribution is the United States Pharmacopoeia (USP40) method. <429> This method complies with ISO standard 13320-1. First, the sample powder is poured into a vibrating hopper, providing a steady flow rate to a Mastersizer 3000 (Malvern). Using an air dispersion device, the powder particles are blown through a laser beam with 1 to 15% light obscuration to achieve a sufficient signal-to-noise ratio at the detector and to avoid multiple scattering. Light scattered by the particles at different angles is measured by a multi-element detector. The use of red and blue light associated with Mie theory allows the calculation of the volumetric size distribution, where particles are considered as spheres and therefore the equivalent spherical size is determined. From the resulting size distribution, the cumulative volume fractions of 10, 50, and 90% are determined, designated D10, D50, and D90, respectively. The median diameter D50 provides an idea of the powder's particle size, while D10 and D90 allow for the quantification of finer and coarser particle sizes.

[0096] - CIELAB L*, a*, and b* represent the most complete color space specified by the International Commission on Illumination (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 the colorimeter (approximately half full). The colorimeter used was a Minolta CR400 Colorimeter.

[0097] - C0 determination: Sample preparation for rheological measurements: Reconstituted skim milk powder was used as the aqueous medium. Powdered skim milk powder was provided by Isigny-Ste-Mere (Isigny, France). Skim milk powder was reconstituted by dissolving 10% w / w powdered skim milk powder in ultrapure water (resistivity 18.2 MΩ.cm) with stirring at room temperature for 4 hours. Specifically, to prepare 1000 g of reconstituted skim milk powder, 108.66 g of skim milk powder (DS = 92.03 wt%) was dissolved in 891.34 g of ultrapure water. Various seaweed powder dispersions were prepared in reconstituted skim milk powder at variable ratios (0.1 to 1% w / w, dry matter basis). Seaweed powder was weighed to the appropriate final ratio, thoroughly mixed with 5 wt% sucrose (to facilitate rehydration), and then slowly dispersed in the reconstituted skim milk powder under magnetic stirring (500 rpm). Stirring was maintained at room temperature for 30 minutes, after which the sample was heated to 80°C for approximately 30 minutes while stirring at 500 rpm and held at this temperature for an additional 3 minutes.

[0098] Measurement of storage modulus G´: Rheological measurements were performed using an MCR 302 stress-controlled rheometer (Anton Paar Physica) equipped with a 50 mm plate with crosshatching on both the top and bottom surfaces and plate geometry. The rheometer was also equipped with a Peltier temperature control device. The gap was fixed at 1 mm. Prior to measurement, the sample was covered with a thin layer of paraffin oil at its edges to prevent evaporation during the measurement. Dynamic oscillation or viscoelasticity measurements were selected to evaluate the gelation rate and textural properties of each assembled system. For these measurements, samples were poured onto a preheated MCR 302 plate at 80 °C and subjected to a temperature sweep test (2 °C / min) from 80 °C to 10 °C, followed by a 15-minute time sweep experiment at a frequency of 0.4 Hz to ensure that the system reached equilibrium after this considered time at 10 °C for restructuring (structural rearrangement). The samples were then subjected to a frequency sweep from 100 to 0.01 Hz at a constant shear strain in the linear viscoelastic region (LVE) fixed at 0.2%. To ensure that the viscoelastic measurements were performed in the LVE domain, strain sweep experiments were performed from 0.01% to 100% at 0.4 Hz.

[0099] In all these rheological experiments, each measurement was performed at least twice.

[0100] Data processing: G´ The G' values considered in this patent were collected from mechanical spectra (frequency sweep tests) at 0.4 Hz at 10° C. Indeed, it seemed appropriate to use this G' value as the most relevant parameter, since the mechanical spectra represent the actual structural behavior of the obtained gels. Based on the G' values obtained for all investigated samples at various concentrations, a power law relationship (see Equation 1) was used to describe the data. Note that c* represents the lowest concentration below which there is no gel-like behavior, or implicitly the critical gelling concentration. C is the seaweed powder concentration (dry matter basis); n represents the exponent value of the fitting model; k and k' are constant coefficients of the fitting model.

[0101] G´=k´*(C-C0) n formula 1 To compare samples, use Equations 2-4: G´=p*k*C n formula 2 G´ Sample A = k*C n formula 3 G´ Sample B = p*k*C n formula 4 where p is the translational shift coefficient. When p=1, it means that sample A exhibits a similar gel strength to sample B; when p>1, it means that sample B exhibits a higher G' than sample A; and when p<1, it means that sample B exhibits a lower G' than sample A.

[0102] Data processing: C0 To determine C0, the following steps were taken: (i) The storage modulus G´ values collected from the above mechanical spectra were plotted on a logarithmic scale as a function of seaweed powder concentration C (%, DS) (see Figure 1). In Figure 1, the dashed and solid lines represent the fitting of power law equations 3 and 1 to the experimental (raw) and estimated data, respectively. The data used in Figure 1 belong to Example 1. (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 Then, using linear regression, we get G´=k´(C-C0) n In this second equation, k' represents the scaling factor and C0 represents the concentration below which gel-like behavior cannot be achieved: G' = kC n =k´(C-C0) n It should be noted that linear regression was performed on all investigated seaweed powders according to the condition, and both exponent (n) values were identical, with C>C0. The validity of the C determined using the above fitting model was verified by evaluating the rheological behavior of all seaweed powders under similar conditions as previously described elsewhere, demonstrating gel-like behavior.

[0103] The present invention will now be described by means of the following examples and comparative experiments, but is not limited thereto. [Example]

[0104] Eucheuma muscaria-based powder Freshly harvested (less than 6 hours old) Eucheuma muricata (Cottonii) seaweed was rinsed in seawater and used to produce biomass with a DS of approximately 10% by weight. Seawater from the harvesting site was used. The biomass was placed on a wooden table to form a biomass bed with an areal density of approximately 10 kg / m². The table was placed in a sunny location and covered with a transparent tarpaulin to completely enclose the table and prevent 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 exude in this environment for 24 to 72 hours, depending on the weather.

[0105] After exudation, the tarpaulin was removed and the biomass was kept in the open air under the sun for another 24 h to dry until it reached a DS of approximately 78 wt.%.

[0106] The dried biomass was then placed in a volume of tap water sufficient to cover the entire 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, yielding a biomass with a DS of approximately 40% by weight.

[0107] The biomass containing the rehydrated 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 approximately six times the mass of the seaweed. After cooking, the brine solution was drained and the collected seaweed was washed by placing it in a volume of tap water at room temperature for 10 minutes. A sufficient amount of water was used to completely cover the seaweed.

[0108] 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 with a DS of about 94.9%. The dried product was milled into powder using a Retsch mill (0.25mm final sieve). The properties of the resulting seaweed powder are shown in Table 1:

[0109] [Table 1] [Example]

[0110] Yahazu Hornwort Seaweed Powder Fresh seaweed was harvested from the wild, processed as in Example 1, and kept under a tarp for 3 to 72 hours. In some cases, the seaweed was turned over during exudation to allow uniform exposure to sunlight. The seaweed was then sun-dried for a period ranging from 1 to 3.5 days, depending on the weather, to reach approximately 65% DS (approximately 35% moisture by weight). The seaweed was further processed as in Example 1.

[0111] The dried biomass was then placed in a volume of tap water sufficient to cover the entire 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, yielding a biomass with a DS of approximately 40% by weight.

[0112] The biomass containing the rehydrated seaweed was cooked twice in a brine solution (350 g / L KCl) at 90°C for 30 minutes. The weight of the brine used for cooking was approximately 16 times the mass of the seaweed. After cooking, the brine was drained and the collected seaweed was washed by placing it in a volume of tap water at room temperature for 10 minutes. A sufficient amount of water was used to completely cover the seaweed.

[0113] 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 with a DS of about 94.3%. The dried product was milled into powder using a Retsch mill (0.25mm final sieve) and passed through a 0.25mm sieve. The properties of the resulting seaweed powder are shown in Table 2:

[0114] [Table 2] [Example]

[0115] Various seaweeds Freshly harvested (less than 6 hours since harvest) seaweed was dried outdoors in the sun for 24 hours to reach a DS of 60 to 95% by weight.

[0116] The seaweed was then further dried in a 60°C oven overnight.

[0117] The dried seaweed was milled to a powder using a Retsch mill (0.25 mm final sieve) and sieved through a 0.25 mm sieve. The properties of the resulting powder are shown in Table 3.

[0118] [Table 3] [Example]

[0119] The Eucheuma muscaria (cottonii) powder and locust bean gum (LBG) compositions of Example 1 were prepared in distilled water at varying ratios (25 / 75, 40 / 60, 50 / 50, 60 / 40, 75 / 25, 90 / 10, 95 / 5, and 97.5 / 2.5) with a total seaweed and LBG concentration of 1 w / w%. For sample preparation, locust bean gum powder and seaweed powder were weighed out to the appropriate final ratio, thoroughly mixed, and slowly dispersed in water under magnetic stirring (500 rpm). Stirring was maintained at room temperature for 30 minutes to ensure good dispersion. The samples were then heated to 80°C (30 minutes) while stirring at 500 rpm.

[0120] Results and Rheological Characterization of Example 4 - Rheological measurements Rheological measurements were performed using an MCR 301 stress-controlled rheometer (Anton Paar Physica) equipped with a Couette device. The rheometer was also equipped with a Peltier temperature control device. Prior to measurement, the samples were covered with a thin layer of paraffin oil to prevent evaporation during the measurement. Dynamic oscillatory or viscoelastic measurements were selected to evaluate the gelation rate and textural properties of each investigated composition. For these measurements, samples were poured onto an MCR 302 plate preheated to 80°C and subjected to a temperature sweep (2°C / min) from 80°C to 10°C, followed by a 15-minute time sweep experiment at a frequency of 0.4 Hz to ensure the system reached equilibrium (structural reorganization). The samples were then subjected to a frequency sweep from 100 to 0.01 Hz at a constant shear strain in the linear viscoelastic region (LVE) fixed at 0.3%. To ensure that the viscoelastic measurements were performed in the LVE domain, strain sweep experiments were performed from 0.01% to 100% at 0.4 Hz. In all these rheological experiments, each measurement was performed at least twice from a new sample preparation. The storage modulus (G') values collected from the mechanical spectra at 0.1 Hz and 10°C are used for comparison of all investigated samples.

[0121] Figure 2 demonstrates that mixing Eucheuma muscaria powder and locust bean gum in distilled water at appropriate total concentrations and mixing ratios results in a synergistic gel, whereas each component alone did not form a gel under the experimental conditions. Indeed, gel formation of the composition of the present invention, induced by a synergistic interaction, is evidenced by a G' > 10G' and a relatively frequency-independent modulus (Figure 2a), whereas the rheological behavior of the individual components is of typical liquid viscoelastic character, with G' > G' over a wide frequency range (Figure 2b).

[0122] The resulting storage modulus (G´), which represents the gel strength of the 50 / 50 blend of Eucheuma campestris powder and locust bean gum, was 68.88 Pa ± 0.64, whereas negligible values (G´ << 10-4 Pa) were obtained for the viscous solutions of individual LBG and Eucheuma campestris powder (Fig. 3). When the Eucheuma campestris / locust bean gum blend ratio was changed from 25 / 75 to 97.5 / 2.5, the synergistic gels showed an increase in viscoelastic properties with increasing Eucheuma campestris content in the blend from 25% w / w to 90% w / w, reaching the optimum synergy (G´ = 103 Pa ± 0.64), followed by a decrease with further increase in Eucheuma campestris content from 90% w / w to 97.5% w / w (Fig. 4a). In addition, the lower the LBG content in the mixed system, the more structured or well-organized network structure is obtained for the synergistic gels with respect to the experimental conditions (Fig. 4b). [Example]

[0123] See the next paragraph. [Example]

[0124] Eucheuma spinosum or Eucheuma spinosum powder was mixed with native waxy maize starch (sold by Cargill as SimPure™ 99400) or native potato starch (sold by Cargill as SimPure™ 99500) in distilled water at varying ratios in the presence of 0.3% KCl (when Eucheuma spinosum was used) or 1.5% NaCl (when Eucheuma spinosum was used). The seaweed powder and starch concentrations in the mixtures were 0.30% w / w and 2% w / w, respectively. For sample preparation, the starch and seaweed powder were weighed out to the appropriate final ratio, thoroughly mixed, and slowly dispersed in water under magnetic stirring (500 rpm). Stirring was maintained at room temperature for 30 minutes to ensure homogeneous dispersion of the seaweed powder and complete hydration of the starch particles. The samples were then heated, still under stirring at 500 rpm, to 80°C (for SimPure™ 99500-based samples) or 95°C (for SimPure™ 99400-based samples) for less than 30 minutes (in either case) and held at this temperature for an additional 10 minutes. Using exactly the same sample preparation method, each seaweed powder dispersion (0.30% w / w) and starch suspension (2% w / w) were prepared in distilled water.

[0125] Results and Rheological Characterization of Examples 5 and 6

[0126] - Rheological measurements Rheological measurements were performed using an MCR 302 stress-controlled rheometer (Anton Paar Physica) equipped with a 50 mm plate with crosshatching on both the top and bottom surfaces and plate geometry. The rheometer was also equipped with a Peltier temperature controller. Prior to measurement, the sample was covered with a thin layer of paraffin oil at its edges to prevent evaporation during measurement, and the gap was fixed at 1 mm. Dynamic oscillatory or viscoelastic measurements were selected to evaluate the gelation rate and textural properties of each assembled composition. For these measurements, samples were poured onto a preheated MCR 302 plate at 80°C and subjected to a temperature sweep (2°C / min) from 80°C to 10°C, followed by a 15-minute time sweep at a frequency of 0.4 Hz to ensure the system reached equilibrium (structural reorganization). The samples were then subjected to a frequency sweep from 100 to 0.01 Hz at a constant shear strain in the linear viscoelastic region (LVE) fixed at 0.3%. To ensure that the viscoelastic measurements were performed in the LVE domain, strain sweep experiments were performed from 0.01% to 100% at 0.4 Hz. In all these rheological experiments, each measurement was performed at least twice from a new sample preparation. The storage modulus (G') values collected from the mechanical spectra at 0.1 Hz and 10°C were used for comparison of all investigated samples. In addition, the synergistic effect of the seaweed powder / starch compositions was determined by calculating the rheological synergy (R) as follows:

[0127]

number

[0128] Figure 5 demonstrates that Eucheuma mulineae powder / Simpure 99400 starch mixtures exhibited typical true gel-like behavior with a G' > 10G" and a relatively frequency-independent modulus relative to pure Eucheuma mulineae powder for the defined medium conditions. For starch particles in suspension in distilled water, a specific, very weak gel-like behavior was observed, with G' > G" at low frequencies and G' showing a plateau in this frequency range. The expanded starch particles loaded into the Eucheuma mulineae gel network improved the viscoelastic properties compared to pure Eucheuma mulineae powder (Figure 6). Similar results were obtained for compositions containing Simpure 99500.

[0129] Clearly, the R value obtained above was positive (R=0.60), which is evidence of a true synergistic effect, improving gel strength (FIGS. 5 and 6). [Example]

[0130] Vegan milk using spinosum powder / LBG composition Commercially available almond milk containing, inter alia, 0.042% gellan gum and water was used as a control. The gellan gum was replaced by Eucalyptus spinosum powder / LBG composition in the ratios shown in Table 4.

[0131] [Table 4]

[0132] No separation was observed in the sample containing Eucalyptus spinosum powder / LBG composition. The sample had a good texture and no gelling even after 18 days.

[0133] The preferred embodiments of the present invention are as follows. [1] A seaweed-based composition comprising water, seaweed powder, and additional ingredients, wherein the additional ingredients are selected from the group comprising glucomannan, galactomannan, native starch, and combinations thereof, and the seaweed comprises red algae. [2] The seaweed-based composition of [1], wherein the additional ingredient is selected from the group including guar gum, xanthan gum, locust bean gum, cassia gum, tara gum, konjac gum, alginate, agar, carrageenan, beta-1,3 glucan, native starch, and combinations thereof. [3] The seaweed-based composition according to [1] or [2], wherein the additional ingredient is used in an amount of at least 1.5% by weight based on the total dry solids content of the composition. [4] The seaweed-based composition according to any one of [1] to [3], wherein the water is present in the composition in an amount of at least 5% by weight based on the total weight of the composition. [5] The seaweed-based composition according to any one of [1] to [4], wherein the seaweed is a red alga. [6] The seaweed-based composition according to any one of [1] to [5], wherein the seaweed belongs to the phylum Rhodophyta. [7] The seaweed-based composition according to any one of [1] to [6], wherein the seaweed is a red alga selected from the families Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae, and Furcellariaceae, or a combination thereof. [8] The seaweed-based composition according to any one of [1] to [7], wherein the seaweed powder comprises seaweed particles, the particles having a D50 of at least 20 μm, preferably at most 750 μm. [9] The seaweed-based composition according to any one of [1] to [8], wherein the seaweed powder comprises seaweed particles, the particles having a D90 of at least 125 μm, preferably at most 800 μm.

[10] [1] to [9] A food, beverage, nutritional product, dietary supplement, feed product, personal care product, pharmaceutical product, or industrial product comprising the seaweed-based composition according to any one of [1] to [9].

Claims

1. A seaweed-based composition comprising water, seaweed powder, and additional ingredients, the additional ingredient is selected from the group including glucomannan, galactomannan, native starch, and combinations thereof; Seaweed includes red algae, The seaweed powder and the additional ingredient are in a weight ratio of 30.0:70.0 to 97.5:2.5; Seaweed-based composition.

2. 10. The seaweed-based composition of claim 1, wherein the additional ingredient is selected from the group including guar gum, xanthan gum, locust bean gum, cassia gum, tara gum, konjac gum, alginate, agar, carrageenan, beta 1,3 glucan, native starch, and combinations thereof.

3. 3. The seaweed-based composition of claim 1 or 2, wherein the additional ingredient is used in an amount of at least 1.5% by weight based on the total dry solids content of the composition.

4. 4. The seaweed-based composition according to claim 1, wherein water is present in the composition in an amount of at least 5% by weight, based on the total weight of the composition.

5. 5. The seaweed-based composition according to any one of claims 1 to 4, wherein the seaweed is a red alga.

6. 6. The seaweed-based composition according to any one of claims 1 to 5, wherein the seaweed belongs to the phylum Rhodophyta.

7. 7. The seaweed-based composition of any one of claims 1 to 6, wherein the seaweed is a red alga selected from the families Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Solieriaceae, Phyllophoraceae, and Furcellariaceae, or a combination thereof.

8. 8. The seaweed-based composition of claim 1, wherein the seaweed powder comprises seaweed particles, the particles having a D50 of at least 20 μm and at most 750 μm.

9. 9. The seaweed-based composition of claim 1, wherein the seaweed powder comprises seaweed particles, the particles having a D90 of at least 125 μm and at most 800 μm.

10. 10. A food, beverage, nutritional product, dietary supplement, feed product, personal care product, pharmaceutical product, or industrial product comprising the seaweed-based composition of any one of claims 1 to 9.

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