Method for dispersing seaweed powder in water

Abstract

To provide a method and applications for dispersing seaweed powder in aqueous environments.SOLUTION: There is provided a method of dispersing seaweed powder in an aqueous environment. (a) The seaweed powder contains at least 80% dry basis of macroscopic multicellular seaweed particles, has a storage modulus (G') of at least 10 Pa as determined on a 0.3 mass% aqueous dispersion of the seaweed powder and contains seaweed powder having a D90 of 125 μm to 800 μm. (b) The method comprises a step of dispersing the seaweed powder in the aqueous environment at a pH of 4.0 to 7.0. The seaweed is a red seaweed selected from the families of Gigartinaceae, Bangiophyceae, Palmariaceae, Hypneaceae, Cystocloniaceae, Soliericae, Phyllophoraceae and Furcellariaceae or combinations thereof. The seaweed powder has a critical gelling concentration (C0) of at most 0.5 mass%.SELECTED DRAWING: None

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 uses in foods, beverages, nutritional products, dietary supplements, feed, personal care applications, pharmaceutical applications and industrial applications. [Background technology]

[0002] The world's seaweed production volume is thought to be around 20,000,000 tons per year. In recent years, improvements have been made to seaweed cultivation and harvesting methods, which have not only increased production but also made it possible to control growth more efficiently. Patent Documents 1 to 3 disclose examples of seaweed cultivation systems.

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

[0004] For hundreds of years, seaweed has been recognized as beneficial to human and animal health. Recently, various studies have demonstrated its effectiveness as a fat substitute. As people's awareness of the relationship between diet and health has increased, seaweed consumption has become increasingly popular. Today, many new foods made from seaweed have been developed and are commercially available, offering enhanced health benefits and the potential to reduce disease risk. In addition to the significant health benefits of seaweed when consumed directly or after minor pre-processing as a dietary supplement, seaweed possesses a variety of natural functional properties, including nutritional, physicochemical, and textural characteristics. These advantageous functional properties can be imparted when used as raw materials for the manufacture of various products.

[0005] However, it is difficult to efficiently and economically disperse dried seaweed powder while maintaining its functional properties. Typically, longer dispersion times and / or higher shear forces are required to achieve a good dispersion with optimal rheological properties. Therefore, an efficient and economical method for dispersing 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 is desired. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] European Patent No. 2 230 895 [Patent Document 2] European Patent No. 3 246 292 [Patent Document 3] International Publication No. 2017 / 131510 Summary of the Invention

[0007] Other advantages of the dispersion of the present invention will be apparent from the detailed description of the invention provided herein below. [Brief explanation of the drawings]

[0008] [Figure 1] Figure 1 is a graph showing the CO measurement method for a powder sample made from seaweed. DETAILED DESCRIPTION OF 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), comprising the steps of: (a) providing seaweed powder and an aqueous environment, 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; and (b) dispersing the seaweed powder in an aqueous environment at a pH of at least 3.5, preferably 9.0; Includes.

[0010] As used herein, seaweed flour is understood to contain aggregates of seaweed particles, i.e., seaweed particles. The particles can be obtained by grinding or milling seaweed using wet or dry methods. The most preferred seaweed flour for use in the present invention is the powder obtained by the method described in European Patent Applications Nos. 19164267.7 and 19195710.9, which exhibit excellent rheological properties, such as a combination of a high elastic modulus (G') and a low critical gelling concentration (C0), both of which are incorporated herein by reference in their entirety.

[0011] Preferably, the D50 of the seaweed particles is 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.

[0012] Preferably, the D90 of the seaweed particles is 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, the D90 is at most 800 μm, more preferably at most 600 μm, and most preferably at most 400 μm. Preferably, the 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.

[0013] 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.

[0014] Preferably, the seaweed powder used in the compositions of the present invention comprises at least 80% by weight of the dry substrate, more preferably at least 90% by weight, even more preferably at least 92% by weight, and most preferably at least 96% by weight of the dry substrate, with the remaining weight percentage comprising extraneous material other than seaweed particles that form part of the biomass, such as algae, other seaweed strains, etc.

[0015] Seaweed suitable for the present invention can be selected from many types of seaweed. "Seaweed" in this specification is understood to mean macroscopic, multicellular seaweed that can grow in the wild or can be cultivated. Wild seaweed typically grows in benthic areas of the sea or ocean without human cultivation or processing. Cultivated seaweed is typically cultivated on various supports, such as ropes, cloths, nets, and tube nets, that are typically placed 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 red, brown, and green seaweeds.

[0016] In this specification, certain taxonomy of seaweeds, such as families, genera, etc., is used. The taxonomy referred to is commonly used in the technical field of seaweed cultivation and harvesting and / or in the technical field of seaweed extracts. Taxonomic descriptions of red algae are, for example, from 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; Athanasiadis, A. in Bocconea 16(1):193-198, 2003. - ISSN 1120-4060. The taxonomy of green algae is described, for example, in 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. The taxonomy of brown algae is described, for example, in 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 the present invention is a red alga, i.e., a seaweed belonging to the phylum Rhodophyta; or a brown alga, i.e., an order, family, and genus of the class Phaeophycae. Red algae owe their characteristic red or purple color to phycobilins, pigments contained in the phycobilins.

[0018] More preferably, the seaweed is a red algae 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, 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] Some red algae, such as Kappaphycus alvarezii, are known to have green or brown strains, but in the context of the present invention, for example, when referring to seaweed as being red algae, it refers herein to the phylum and not the color of the strain.

[0020] 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 bull 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, measured on a 0.3% by weight aqueous dispersion of the powder. Preferably, the powder has a critical gelling concentration (C0) of at most 0.5% by weight, more preferably at most 0.3% by weight, and most preferably at most 0.1% by weight. 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.

[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 weight, when measured in a 0.3% by weight aqueous dispersion of the powder, wherein 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 *The value 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 algae seaweed 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, 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 on a 0.3% by weight aqueous dispersion of the powder, and a critical gelling concentration (C0) of at most 0.5% by weight, wherein 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 of the powder * The value 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 seaweed powder contains up to 50% by weight of acid-insoluble material, more preferably up to 40% by weight, even more preferably up to 30% by weight, and most preferably up to 20% by weight, based on the weight of the powder. The AIM content is preferably 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 a suitable range, its nutritional properties are optimized.

[0025] Preferably, the seaweed powder contains at most 5.0% by weight of acid insoluble ash (AIA), more preferably at most 3.0%, even more preferably at most 1.0%, and most preferably at most 0.80% by weight, based on the weight of the powder. The AIA content is preferably at least 0.01%, more preferably at least 0.05%, and most preferably at least 0.10% by weight. It has been observed that seaweed powders having an AIA content within the preferred ranges are more suitable for use in food, personal care, and pharmaceutical applications, as they introduce no or minimal contaminants into the products, which may require additional purification steps for the products.

[0026] Preferably, the seaweed powder has a storage modulus (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 when measured on a 0.3 wt% aqueous dispersion of the powder, and the seaweed is selected from the group consisting of Porphyra sp., Palmata, Eucheuma spinosum, Eucheuma denticum, Eucheuma sp., Eucheuma cottonii (also known as Kappaphycus alvarezii), Kappaphycus striatus, Kappaphycus sp., Chondrus crispus, Irissmos, Fucus crispus, Chondrus sp., Sarcothalia crispata, Mazzzaella laminaroides, Mazzzaella sp., Chondracanthus acicularis, Chondracanthus chamissoi, Chondracanthus sp., Gigartina pistilla, Gigartina The red algae is selected from the group consisting of Rhododendron 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 powder has a G' of 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 powder has a C0 of 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% by mass, more preferably 0.005 to 0.060% by mass, even more preferably 0.010 to 0.050% by mass, and most preferably 0.010 to 0.040% by mass. The powder preferably has a G' of at least 40 Pa and a C0 of 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. The powder preferably has a G' of at least 90 Pa and a C0 of 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. 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 %. * The value 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" refers to liquid media including water, pure water, aqueous solutions, and aqueous suspensions, as well as aqueous liquid media including dairy products such as reconstituted skim milk, milk, yogurt, etc.; personal care products such as lotions, creams, ointments, etc.; 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 at least 30% by weight of water, more preferably at least 40% by weight, even more preferably at least 50% by weight, even more preferably at least 60% by weight, even more preferably at least 70% by weight, even more preferably at least 80% by weight, and most preferably at least 90% by weight, based on the total weight of the environment. The remaining weight percentages leading up to 100% may include 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, sugars such as dextrin, maltodextrin, and sucrose, polyols such as glucose, mannitol, erythritol, glycerol, sorbitol, xylitol, and maltitol, proteins or protein hydrolysates such as plant or vegetable proteins and dairy products, proteins, fats and oils, surfactants, lecithin, glucomannans and / or galactomannans such as guar gum, xanthan gum, locust bean gum, tara gum, konjac gum, alginates, agar, gellan gum, carrageenan, and β1,3 glucans, native starches, modified starches, and combinations thereof.

[0028] Preferably, the aqueous environment contains a salt. Examples of water-soluble salts that can be used include, but are not limited to, 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 the "Codex Standard for Food-Grade Salt," CX STAN 150-1985, Rev. 1-1997, Amendment 1-1999, Amendment 2-2001.

[0029] Good 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 0.05-1.00 M, more preferably 0.10-0.80 M, and most preferably 0.15-0.60 M. The ionic strength of the aqueous environment can be adjusted by adding salt, with sodium chloride, calcium chloride, and sodium hydroxide being the most preferred salts. If the resulting dispersion is used to prepare a food product, the salt should be food-grade. The concentration of salt in the aqueous environment can be adjusted by conventional means to achieve the desired ionic strength.

[0030] To ensure that the dispersion is conducted at the desired pH, the pH of the aqueous environment is preferably at least 3.5, more preferably 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 at most 9.0, more preferably at most 8.5, even more preferably at most 8.0, and most preferably at most 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, such as 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. The pH is not significantly affected by the addition of small amounts of a strong acid or strong base. Buffer solutions are used in a wide variety of applications, including food, personal care, and pharmaceutical applications, as a means of maintaining a nearly constant pH. Preferably, food-grade bases are utilized to adjust the pH of aqueous environments, including, but 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. pH can be measured with any pH meter known in the art after calibration, if necessary, and use according to the operating instructions.

[0031] Dispersion of seaweed powder in an aqueous environment can be achieved by any method known in the art. Suitable techniques include shear and high-shear processing, pressure homogenization, cavitation, explosion, pressure build-up and pressure drop processing, colloid milling, blending, extrusion, ultrasonication, and combinations thereof. Advantageously, simple mixing equipment can be used, such as high-shear mixers (e.g., ULTRA TURRAX type) and low-shear mixers, such as magnetic or mechanical mixers, e.g., an IKA® Eurostar mechanical mixer equipped with an R1342 four-blade propeller mixer, or a Silverson L4RT overhead batch mixer equipped with an Emulsor Screen (e.g., with round holes approximately 1 mm in diameter), or an IKA (RWD 20) with a four-blade propeller set at 100-1500 rpm.

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

[0033] The dispersion of seaweed powder in the 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 at most 9.0, more preferably at most 8.5, even more preferably at most 8.0, and most preferably at most 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 easiest 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 comprises the following steps: a: Providing seaweed powder and an aqueous environment with a pH of 3.5 or higher; b: Dispersing seaweed powder in an aqueous environment while maintaining essentially constant pH It is preferred that the compound contains:

[0034] The pH can be maintained essentially constant during dispersion of the seaweed in the aqueous environment by utilizing a pH buffer or by monitoring the pH during dispersion and adjusting it with, for example, a base as described above.

[0035] The method of the present invention provides an aqueous dispersion of seaweed in an aqueous environment. By "aqueous dispersion" herein is meant a composition in which the powder is dispersed in an aqueous environment in which it forms the continuous phase. The powder can be dispersed within the aqueous environment (i.e., in bulk), but can also exist at any interface present within the aqueous environment, such as the interface between water and components other than the powder, e.g., oil. Examples of dispersions include, but are not limited to, suspensions, emulsions, solutions, etc.

[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 the aqueous environment, and the resulting composition is subjected to shear to create the emulsion. Methods for making emulsions are well known in the art. Preferably, an emulsifier is used to promote the formation of the emulsion, including, but not limited to, mono- and diglycerides; distilled monoglycerides; mono- and diglycerides of saturated or unsaturated fatty acid esters; diacetyl tartaric acid esters of mono- and diglycerides (DATEM); modified lecithin; polysorbate 20, 40, 60, or 80; sodium stearyl lactylate; propylene glycol monostearate; succinylated 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. The emulsifier may be used alone or in combination of two or more.

[0037] Preferably, the method of the present invention comprises 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 comprises 5 to 80% by weight of oil. This oil is typically an edible oil. As will be appreciated by those skilled in the art, such edible oils typically comprise triglycerides, typically mixtures of such triglycerides. Typical examples of edible oils include vegetable oils, including palm oil, rapeseed oil, linseed oil, sunflower oil, and oils of animal origin.

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

[0039] The method of the present invention may also be used to prepare an emulsion product containing a protein. Accordingly, the method of the present invention preferably includes an emulsification step, in which the dispersion obtained in step b) is preferably used to produce an oil-in-water emulsion containing a protein, preferably in an amount of 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 the 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 the seaweed in the aqueous environment is carried out for 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 60 minutes or less, more preferably 55 minutes or less, even more preferably 50 minutes or less, and most preferably 45 minutes or less. 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. Preferably, the temperature is 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 under 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 not more than 60 minutes, more preferably not more than 55 minutes, even more preferably not more than 50 minutes, and most preferably not more than 45 minutes. The heating time is preferably 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 a dispersion of seaweed in an aqueous environment (hereinafter referred to as the dispersion of the present invention), wherein the pH of the dispersion is at least 3.5. Preferred embodiments of the seaweed and 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, and 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, and 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, and 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 dispersions obtainable by the method of the present invention.

[0046] The present invention also relates to a dispersion of seaweed in an aqueous environment, the dispersion having 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 is at 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 is at a pH of at least 6.0 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 is at a pH of 4.0 to 8.0 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, G' is at most 350 Pa, more preferably at most 250 Pa, and most preferably at most 150 Pa. Preferred embodiments of the seaweed, seaweed amount, and aqueous 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.

[0047] The present invention also relates to a dispersion of seaweed in an aqueous environment, the dispersion having 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 dispersion has a pH of at least 4.5, a tan δ of at most 0.040, and a G' of at least 20 Pa. Preferably, the dispersion has a pH of at least 6.0, a tan δ of at most 0.035, and a G' of 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. Preferably, the tan δ is at most 0.035, and 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 the seaweed, the amount of seaweed, and the aqueous 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 comprising 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 affected 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 (nutritional, sensory, and physicochemical). Furthermore, the product can be easily designed to have specific flow behavior, texture, and appearance. Therefore, the ability of the dispersion of the present invention to optimize the food functionality can be very beneficial in the design of food structures, which can enhance health and wellness effects, including regulated digestion that elicits different physiological responses, along with classic needs (e.g., texture and mouthfeel).

[0049] The dispersions of the present invention are highly suitable for use in the preparation of a wide variety of food compositions. Examples of food compositions containing or prepared using the dispersions of the present invention include: beverages such as coffee, black tea, powdered green tea, cocoa, red bean soup, juice, and soybean juice; dairy beverages such as raw milk, processed milk, and lactic acid beverages; fortified beverages such as calcium-fortified beverages and fiber-containing beverages; and various beverages including dairy products. These include 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, tare (seasoning sauces), and dressings; various paste condiments such as kneaded mustard; various fillings such as jam paste and flour paste; various gel and paste foods such as red bean jam, jelly, and foods for people with disabilities; 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; boiled fish scraps and other fish paste products; live foods such as ham, sausage, and hamburger steaks; everyday foods such as cream croquettes, paste for Chinese cooking, and grain dumplings; delicate foods; flavors such as salted fish intestines; vegetables pickled in sake; liquid foods such as tube feeding; supplements; and pet food. Such foods, such as retort foods, frozen foods, and microwave foods, are all included in the present invention regardless of any differences in the form and processing operation during processing.

[0050] The present invention also relates to a food composition comprising the dispersion of the present invention, which may optionally contain an oily component. The food composition preferably comprises a flavor base of 0.001% to 5% by weight of oil, more preferably 0.01% to 2% by weight, even more preferably 0.05% to 1% by weight, and even more preferably 0.1% to 0.5% by weight of oil, based on the weight of the composition, and an aqueous phase containing the dispersion of the present invention. Here, "flavor base" refers to the base of the food composition that is responsible for the product's identity. The flavor base is preferably a fruit or vegetable product, or a mixture thereof. The food composition is preferably a tomato-based product. Thus, more preferably, it is tomato paste, tomato puree, tomato juice, tomato concentrate, or a combination thereof, and even more preferably, it is tomato paste.

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

[0052] The present invention also relates to a product comprising the dispersion of the present invention and a surfactant system. Preferably, the surfactant system is present in an amount of 0.1 to 50% by weight, more preferably 5 to 30% by weight, and even more preferably 10 to 25% by weight, based on the weight of the product. Generally, surfactants are selected from those described in Schwartz & Perry, 'Surface Active Agents', Vol. 1, Interscience 1949; Schwartz, Perry & Berch, Vol. 2, Interscience 1958; and / or 'McCutcheon's Emulsifiers and Detergents' (latest edition of Manufacturing Confectioners Company "Tenside Taschenbuch", H. Stache, 2nd Edn., Carl Hauser Verlag, 1981); Michael Ash and Irene Ash, "Handbook of Industrial Surfactants" (4th Edn., 1981); The surfactant type selected may depend on the intended use of the product. The surfactant system may contain one surfactant or a mixture of two or more surfactants. Synthetic surfactants preferably form the majority of the surfactant system. Thus, the surfactant system preferably contains one or more surfactants selected from one or more of anionic surfactants, cationic surfactants, nonionic surfactants, amphoteric surfactants, and zwitterionic surfactants. More preferably, the one or more surfactants are anionic, nonionic, or a combination of anionic and nonionic surfactants. Mixtures of synthetic anionic and nonionic surfactants, or fully anionic mixed surfactant systems, or mixtures of anionic surfactants, nonionic surfactants, and amphoteric or zwitterionic surfactants can all be used according to the choice of ingredients for the required cleaning duty and 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 sulfate and linear alkyl benzene sulfonate.

[0053] For certain applications, the product comprising the surfactant system preferably comprises 1-8% by weight of an inorganic salt, preferably selected from sulfates and carbonates, more preferably selected from MgSO4 and Na2SO4, and even more preferably selected from MgSO4. Preferably, the product comprising the surfactant system is a cleaning composition, more preferably a hand dishwashing composition. The product may further comprise suspended particles and / or air bubbles.

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

[0055] The present invention further relates to a pharmaceutical product comprising the dispersion of the present invention and a drug or drug-releasing agent. As used herein, a drug is understood to be a substance intended for use in the diagnosis, cure, alleviation, treatment, or prevention of a disease. The drug may be of natural origin, for example, animal, microbial, or plant origin; chemical origin, i.e., chemical synthesis; 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. It should be noted that the examples set forth 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 percentages are weight / weight percent unless otherwise specified. Except in the examples and comparative experiments, or where otherwise expressly indicated, all numbers in this description expressing amounts of materials or reaction conditions, physical properties and / or uses of materials should be understood as modified by the term "about." Unless otherwise specified, numerical ranges expressed in the format "x to y" are understood to include both x and y. When multiple preferred ranges for a particular feature are described in the format "x to y," it is understood that all ranges combining the different endpoints are also contemplated. For purposes of the present invention, ambient (or room) temperature is defined as a temperature of about 20°C. [Measurement method] Ionic strength (I) and pH adjustment: The support dispersion solution was standard tap water (1.00 g / L NaCl and 0.155 g / L CaCl2 2H2O) with an ionic strength of 0.02 M prepared with reverse osmosis (RO) low-conductivity water (milli-Q Ultrapure Millipore 18.2 MΩ cm). The pH was adjusted with 1 M NaOH, and the ionic strength was adjusted by adding the required mass of salt, NaCl, or CaCl2 2H2O. The ionic strength I (molarity 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 +...) (where [A], [B], and [C] are the molar concentrations of ions A, B, and C, respectively, and Z A , Z B , ZC are the respective charges. See Skoog, West & Holler (1996). Fundamentals of Analytical Chemistry, 7th edition (Harcourt Brace & Company, Orlando). In practice, I = c (units M) for [1:1] electrolytes (NaCl, NaOH), and I = 3c for [2:1] electrolytes (CaCl2). AIM was measured by dispersing 0.5 g of sample (W sample) 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 to boiling temperature in a bain-marie 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 filter+ディッシュ The acidic dispersion was filtered and rinsed with osmotic water at 50° C. until its pH remained neutral (check with pH paper)—approximately 500 mL of water was used. The filter containing the sample was dried overnight at room temperature and then 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 ]x100 The AIA was measured as follows: 試料 ) was placed on a silica or platinum crucible and burned on a hot plate at 500 °C for approximately 1 hour, followed by 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 ash-containing solution was heated to 80 °C for approximately 30 minutes and then filtered using a Whatman No. 40 (ashless filter). The ash-containing filter was rinsed with water until no Cl was detected in the sample. The sample was checked for the presence of Cl- with AgNO3 (precipitation of AgCl indicates the presence of Cl). 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 in an anhydrous environment (Wcrucible). A filter containing the ash was placed on the crucible and heated sequentially, starting at room temperature and continuing on a hot plate at up to 500°C for at least 1 hour. The crucible was then transferred to a furnace and heated to 800°C for 16 hours. After cooling to room temperature in a desiccator, the crucible was again weighed in an anhydrous environment (Wcrucible+ash). AIA(%)=[(W crucible+ash -W crucible ) / W sample] x 100 D50, D90, D10 and D[4,3]: The particle size distribution is measured according to the United States Pharmacopeia (USP40) method. <429> This method complies with ISO standard 13320-1. First, the sample powder is injected into a vibrating hopper and fed into a Mastersizer 3000 (Malvern) at a regular flow rate. Using an air dispersion device, the powder particles are blown through a laser beam with an optical obscuration between 1 and 15% to achieve a sufficient signal-to-noise ratio at the detector and avoid multiple scattering. Light scattered at different angles by the particles is measured by a multi-element detector. Using red and blue light, combined with Mie theory, the volumetric size distribution can be calculated. Here, particles are considered as spheres, and the equivalent spherical size is determined. From the resulting particle size distribution, the cumulative volume fractions of 10%, 50%, and 90% are determined as D10, D50, and D90, respectively. The median diameter D50 is a measure of the powder particle size, while D10 and D90 can quantify finer and coarser particle sizes. CIELAB L * , a * , b * represents 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 that does not depend on the device used as a reference. * and b * The values ​​are obtained by placing the sample in the glass cell (approximately half filled) of the colorimeter. The colorimeter used was a Minolta CR400 colorimeter. Rheological measurements Rheological measurements were performed using an MCR 301 controlled stress rheometer (Anton Paar Physica) equipped with a Couette device. The rheometer was also equipped with a Peltier temperature controller. Prior to measurement, samples were covered with a thin layer of paraffin oil to prevent evaporation during the measurement. Dynamic oscillation or viscoelastic measurements were selected to evaluate the gelation kinetics and organization properties of each studied composition. For these measurements, samples were poured onto an MCR 301 plate preheated to 80 °C. A temperature sweep (2 °C / min) from 80 °C to 10 °C was performed, followed by a 15-minute time sweep experiment at a frequency of 0.4 Hz to ensure the system reached equilibrium (structural rearrangement). A frequency sweep from 100 to 0.01 Hz was then performed at a constant shear strain in the linear viscoelastic region (LVE), fixed at 0.3%. To ensure viscoelastic measurements were performed in the LVE domain, a strain sweep experiment from 0.01% to 100% at 0.4 Hz was performed. In all of these rheological experiments, each measurement was performed at least twice from a new sample preparation. Storage modulus (G') values ​​collected from mechanical spectra at 0.1 Hz and 10°C were used for comparison of all the samples investigated. Measurement of C0: Preparation of sample for rheological measurements: Dissolved skim milk was used as the aqueous medium. Powdered skim milk was provided by Isigny-Ste-Merre (Isigny, France). 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. Specifically, to prepare 1,000 g of skim milk powder, 108.66 g of skim milk powder (DS = 92.03% by mass) was dissolved in 891.34 g of ultrapure water. Dispersions of various seaweed-based powders were prepared in the reconstituted skim milk at various ratios (0.1–1% w / w, dry matter basis). The seaweed-based powders were weighed to the appropriate final ratio. They were thoroughly mixed with 5 wt% sucrose (to facilitate rehydration) and slowly dispersed in the reconstituted skim milk under magnetic stirring (500 rpm). Stirring was maintained at room temperature for 30 minutes. The sample was then heated to 80°C for approximately 30 minutes while stirring at 500 rpm and held at this temperature for an additional 3 minutes. Measurement of storage modulus G': Rheological measurements were performed using an MCR 302 controlled stress rheometer (Anton Paar Physica) equipped with a 50 mm plate and plate geometry with cross-hatching on both the top and bottom surfaces. The rheometer was also equipped with a Peltier temperature controller. The gap was fixed at 1 mm. 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 kinetics and texturizing properties of each formulated system. 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. This was followed by a 15-minute time sweep at a frequency of 0.4 Hz to ensure that the system reached equilibrium after this time period at 10 °C for reorganization (structural rearrangement). Subsequently, the samples were 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 viscoelastic measurements in the LVE domain, strain sweep experiments from 0.01% to 100% were performed at 0.4 Hz. In all these rheological experiments, each measurement was performed at least twice. Data processing: G' The G' values ​​considered here were collected from mechanical spectra (frequency sweep tests) at 0.4 Hz at 10° C. Indeed, since the mechanical spectra represent the actual structural behavior of the obtained gels, it seemed appropriate to use this G' value as the most appropriate parameter. Based on the G' values ​​obtained for all samples investigated at various concentrations, a power law relationship (see Equation 1) was used to describe the data. Note that c* denotes the lowest concentration below which there is no gel-like behavior, or implicitly the critical gelling concentration. C is the seaweed base powder concentration (dry matter basis), n is the exponent value of the fitting model, and k and k' are 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' sample A = k * C n (Formula 3) G' Sample B = p * k * C n (Formula 4) (where p is a translational shift factor. When p=1, sample A exhibits a gel strength similar to that of sample B; when p>1, sample B exhibits a higher G' than sample A; and when p<1, sample B exhibits 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 seaweed-based powder concentration C (%, DS) (see Figure 1 ). In Figure 1, the dashed and solid lines represent the fitting of the power law equations 3 and 1 to the experimental data (raw data) and the estimated data, respectively. The data used in Figure 1 belong 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' = kCn was converted to G' = k'(C-C0) by linear regression. n In this second equation, k' represents a scaling factor and C0 represents the concentration at which gel-like behavior does not occur: G' = kC n =k'(C-C0) n It is noted that, following the condition, linear regression was performed for all seaweed-based powders studied and both exponent (n) values ​​were identical, with C>C0. Validation of C 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 to demonstrate gel-like behavior.

[0057] The present invention is illustrated by the following examples and comparative experiments, but is not limited thereto. [Example]

[0058] Example 1: Preparation of Kappaphycus alvarezii powder

[0059] Freshly harvested (less than 6 hours after harvest) Kappaphycus alvarezii (Eucheuma Cottonii) seaweed was rinsed in seawater and used to produce biomass with approximately 10% DS by mass. Seawater from the harvesting site was used. The biomass was approximately 10 kg / m 2The seaweed was placed on a wooden table to form a biomass bed with an area density of approximately 78% by mass. The table was placed in a sunny location and covered with a transparent tarpaulin, 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 exude in this environment for 24 to 72 hours, depending on the weather. After exudation, the tarpaulin was removed, and the biomass was left in the open air under the sun for another 24 hours, drying until it reached a DS of approximately 78% by mass. The dried biomass was then placed in 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 mass. The biomass containing the rehydrated seaweed was heated at 90°C for 30 minutes in a salt solution (100 g / L KCl). The mass of the brine solution used in the preparation was approximately six times the mass of the seaweed. After preparation, the brine solution was drained, and the collected seaweed was washed twice in a volume of tap water at room temperature for 10 minutes. A sufficient amount of 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, resulting in a final product with a DS of approximately 94.9%. The dried product was ground into powder using a Retsch mill (final sieve, 0.25 mm). The properties of the resulting seaweed powder are shown in Table 1. [Table 1]

[0060] Example 2: Preparation of Chondrus crispus powder

[0061] Fresh wild-type Chondrus crispus was harvested and treated as in Example 1, then kept under a tarpaulin for 3 to 72 hours. In some cases, the seaweed was turned over during infusion to ensure uniform sun exposure. 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 weight (approximately 35% moisture by weight). The seaweed was then further processed as in Example 1.

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

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

[0064] 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 approximately 94.3%. The dried product was ground into powder using a Retsch mill (final sieve, 0.25 mm) and sieved to a 0.25 mm sieve. The properties of the resulting seaweed powder are shown in Table 2: [Table 2]

[0065] Example 3: Preparation of Eucheuma spinosum powder

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

[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 CaCl2H20 in 1 L of reverse osmosis water (17.1 mM NaCl and 1 mM CaCl2) with stirring at room temperature.

[0069] Dispersions of seaweed powders of Examples 1-3 were prepared at 0.5% DS in standard tap water at pH 3.5-7.0 according to the following method: (i) Seaweed-based powder was massed to an appropriate final concentration and thoroughly 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 NaOH and HCl solutions (0.001-0.1N); (iii) The sample was then heated to 85°C for approximately 30 minutes while stirring at 500 rpm and held at this temperature for a further 3 minutes.

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

[0071] Dynamic oscillation or viscoelasticity measurements were chosen to evaluate the gelation kinetics and organization properties of each dispersion. For these measurements, samples were poured onto a DHR3 plate preheated to 85°C and subjected to a double heating / cooling process from 85°C to 10°C with a holding time of 85°C (2°C / min kinetics under a constant shear strain of 0.2% in the viscoelastic region) as follows: 1) Temperature sweep test at 85-10°C, 0.4Hz 2) Time sweep experiment at 0.4 Hz, 10°C, and 15 minutes 3) Frequency sweep test from 100Hz to 0.01Hz at 10°C 4) Temperature sweep test at 10 to 85°C and 0.4 Hz 5) Time sweep experiment at 85°C from 0 to 30 minutes at 0.4 Hz 6) Temperature sweep test at 85-10°C, 0.4Hz 7) Time sweep experiment at 0.4 Hz, 10°C, 15 minutes 8) Frequency sweep test from 100Hz to 0.01Hz at 10°C

[0072] result The inventors observed that all dispersions of seaweed powder in water exhibited true gel-like behavior in aqueous environments with G' > 10G" (Table 4). The gelation temperature indicates that the lower the pH and the longer the holding time at 85°C, the greater the gelation delay (globally by 10°C or more). Furthermore, the functionality of the seaweed powder dispersed according to the present invention was relatively stable over a wide range of pH (e.g., 4-7). TIFF2025143331000004.tif130164

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 has a storage modulus (G') of at least 10 Pa measured in a 0.3% by weight aqueous dispersion of the seaweed powder; and (b) dispersing the seaweed powder in an aqueous environment at a pH of at least 3.5, preferably 9.0; 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, preferably at most 750 μm.

3. 3. The method of claim 1 or 2, wherein the seaweed powder comprises seaweed particles having a D90 of at least 125 μm, preferably at most 800 μm.

4. The method according to any one of claims 1 to 3, wherein the seaweed is a red algae, a brown algae, or a 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 critical gelling concentration (C) of seaweed powder ０ 6. The method according to claim 1, wherein the amount of the hydroxybenzoate is at most 0.5% by weight.

7. The method according to any one of claims 1 to 6, wherein the seaweed powder contains acid insoluble ash (AIA) 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 powder contains up to 50% by weight of acid insoluble materials (AIM) based on the weight of the seaweed powder.

9. The method of 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 in an aqueous environment having a pH of at least 3.

5.

14. 14. The dispersion of claim 13, wherein the ionic strength is at least 0.01M.

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