Seaweed based product

Abstract

The present invention provides a process providing gelling effect from a brown algae, by applying mild conditions.

Description

[0001] SEAWEED BASED PRODUCT

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to minimally processed brown algae. The ingredient is useful as a gelling agent in food applications.

[0004] BACKGROUND OF THE INVENTION

[0005] The food industry uses texturizers for a number of different purposes. Texturizers can originate from natural sources which are chemically modified and / or the active ingredients extracted and purified for addition to food. There is however a need for cleaner label texturizing ingredient in the food industry. By clean label it is understood that minimal chemistry is used, and minimal waste is generated, while offering real alternatives to existing food additives. One of these opportunities is alternatives to alginate and methyl cellulose that can provide the same functionality but with more environmental- friendly processes involved. Optionally, the ingredient is processes to minimally that it is not considered a food additive or an ingredient but maintains the characteristics of the plant or algae from which it originates, while offering texturizing properties.

[0006] The brown algae is a seaweed cultured in cold water or harvested fresh. It contains alginate in the form of calcium alginate, or alginate crosslinked by other divalent cations (i .e. , strontium or barium). To create a brown seaweed material with alginate functionality, it is necessary to remove some of the complexing multivalent cations that are present in the seaweed to transform the alginate, or at least a fraction of the alginate, into a soluble form, typically sodium alginate. A common approach to remove calcium and other complexing cations is to treat the seaweed with acid, which replaces calcium with protons below pH 3,5 since alginate has a very low affinity for calcium at pH below 3,5 (Hernandez- Carmona, G., McHugh, D.J., Arvizu-Higuera, D.L. et al. Pilot plant scale extraction of alginate from Macrocystis pyrifera. 1. Effect of pre-extraction treatments on yield and quality of alginate. Journal of Applied Phycology 10, 507-513 (1998). https: / / doi.Org / 10.1023 / A: 1008004311876). This is a highly effective ion exchange process where the insoluble calcium alginate is transformed to alginic acid, which is also insoluble in water. After this process, a typical process to transform the alginate to soluble form is to neutralize the seaweed with alkali (i.e. sodium hydroxide) to convert the alginate to sodium alginate, which is water soluble.

[0007] However, it is desired to avoid the use of strong acids and alkali for this environmentally friendly and minimally processed ingredient. The present invention provides a novel product derived from brown algae, which offers alginate functionality, but is obtained without the use of these conditions. The present invention provides the brown algae product which is able to provide texture and has been treated only by washing the seaweed in water multiple times, optionally combined with a mechanical treatment like maceration. Optionally, a salt like NaCI or KCI can be added in a pre-treatment step or the washing step(s) to further improve the ion exchange replacing some of the calcium with sodium or potassium, both forming soluble alginate salts. Essentially, the process is devoid the use of calcium salts, acid, base, alcohol etc. and is performed at neutral pH. The process of the present invention thus provides an environmentally friendly process, which uses less resources. The resources are considered in the perspective of natural resources as well as economical resources. The use of the less processed algae adds fibers, vitamins and iodine naturally present in the algae to the food and feed produced and thus adds nutrients to the food and feed.

[0008] An additional issue for materials obtained by environmentally friendly processes is the color of the products. The material often contains a lot of the originating seaweed and therefore the use is limited to products where the color is either similar to the product or the color for other reasons are not important. The present invention also provides a method for color reduction of the products obtained.

[0009] Processes on different seaweed material are described in W02019 / 183377. W02020 / 076698 describes a process based on red seaweed. GB21174 describes a process with long processing times and high temperatures to make a gel from seaweed. EP2997828 describes a process wherein the algae, without pre-treatment is washed once, whereafter calcium is added to the process. In W02013 / 054812 the process includes adding ethanol and sodium hypochlorite.

[0010] The material obtained by the present invention provides an algae with an activated alginate capable of forming gels, while the algae parts are preserved. This is done using a process which does not use added calcium, alcohol, acid or base. Only pre-treatment, washing and drying is performed on the algae, thereby obtaining an activated form of the alginate in the algae.

[0011] SUMMARY OF THE INVENTION

[0012] The invention provides a seaweed based material originating from brown algae comprising a soluble and an insoluble fraction originating from same algae, wherein the insoluble fraction represents at least 60 weight % of the material, and wherein such material is capable of providing a gel strength of at least 20 g as prepared and measured by the general method of the present invention.

[0013] The invention provides a process for preparation of seaweed based material capable of gelling, comprising brown algae which has been treated by

[0014] (I)washing in aqueous solution at neutral pH and devoid of calcium salt,

[0015] (II)drying and

[0016] (Ill)milling .

[0017] The invention provides a product obtainable by the process according to the invention. The invention provides in another aspect the use of a material according to the invention for food or feed.

[0018] BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 shows a simplified process outline for the preparation of the material

[0020] Figure 2 shows a process with continuous washing system.

[0021] Figure 3 shows gel strength on wet paste and dried material for experiment 1 samples

[0022] Figure 4. Gel strength of seaweed material samples 1.6.01, 1.6.02 and 1.6.03

[0023] Figure 5. Gel strength of samples after multiple short hot water treatments of example 3

[0024] Figure 6. Color of the seaweed after the color reduction process

[0025] Figure 7. Color of the seaweed after the color reduction process

[0026] Figure 8. Gel strength of wet paste

[0027] Figure 9. Gel strength of bleached samples

[0028] Figure 10 Seaweed kept with and without light.

[0029] Figure 11 The dried powders of two samples.

[0030] Figure 12 Gel strength on wet material.

[0031] Figure 13. Salinity of outflowing water

[0032] Figure 14 Gel strength of wet material

[0033] Figure 15. Water-holding capacity

[0034] Figure 16 Gel strength of sample made with additional brine treatments

[0035] Figure 17 Pictures of final vinaigrette formulations after 7 days of storage at 5°C. The white arrow indicate presence of phase separation.

[0036] Figure 18 Flowcurves of sample 1,2 and 3, measured with a vane geometry at 5°C.

[0037] DETAILED DESCRIPTION OF THE INVENTION

[0038] The brown seaweed should preferably be selected from the group of seaweeds that has a history as food in Europe, for example Saccharina latissima, Laminaria digitata, Alaria esculenta, Saccharina Japonica, Fucus vesiculosus or Aschophyllum nodosum. Other brown seaweeds could obviously be used as well to obtain a material according to the current invention. The starting material could be fresh, newly harvested seaweed, or preserved by any relevant method (vacuum packed, ensiled, frozen or dried). The seaweed could either be obtained by harvesting wild stock, or by cultivation. A brown alga selected from the group of edible seaweeds is preferably stabilized in a concentrated salt solution. The seaweed can be either dried or non-dried. For fresh seaweed, this allows for storage of the seaweed without seaweed degradation and development of off-flavour. The concentrated salt solution can be a 20% NaCI solution.

[0039] A brown algae selected from the group of edible seaweeds, which has optionally been pre-treated in the salt solution, is washed in water. There could be several washing steps. The temperature is preferably about 100 °C in order both to reduce microbial counts and increase outwash efficiency, but the temperature could be lower than 100° C. For certain species, a preferred temperature is lower than 100°C to better preserve the molecular weight of the alginate such as for example about 90°C. In the washing step, monovalent cations like sodium or potassium can optionally be added to further replace some of the calcium in the seaweed with sodium or potassium, hence making the alginate more soluble. The size of the seaweed pieces should be such to optimize the outwash efficiency, but at the same time ensure efficient separation between each wash. To complete the activation of the alginate, the seaweed particles are optionally macerated to disrupt cell structure and allow alginate to partly diffuse out of the cell wall matrix and into the liquid phase. The final processing step is drying. This process is simple, it consists of "food" process steps, has no change in pH and most of the original seaweed components are retained in the final product (alginate, proteins, cellulose). The resulting material has functional properties like viscosifying and gelling.

[0040] In an embodiment of the invention, the color of the brown seaweed is reduced. The brown seaweed can be color reduced by the following process, partly as taught by W02020 / 242859 relating to color reduction of red seaweeds. The brown seaweed becomes much lighter in color, by using the following process: The brown seaweed is kept in an enclosed or semi-enclosed atmosphere to avoid drying and retain moisture, the seaweed is then exposed to (sun)light or artificial light at elevated temperatures in an enclosed or semi-enclosed atmosphere for a period of time. This process can in principle be applied to the algae at any stage in the processing.

[0041] The composition of the resulting material is similar to the starting seaweed, except that some of the minerals / salt and water-soluble sugars are removed through the washing steps. Components like alginate, cellulose and proteins are retained to a large degree. The invention further relates to an edible product comprising the inventive powder. In particular, the invention relates to a food or a feed product containing the inventive powder.

[0042] By food product is herein understood a product edible by humans. By feed product is herein understood a product edible by animals. Preferably, the food product is chosen from the group consisting of bakery products, convenience products, beverage products, dairy products, confectionary products, frozen products, savory products, meat products, dipping products, egg-based products, fat-spread products, seafood-based products, snack food products and ready-made meals and foods. In particular, the inventive powder may provide texture and retain moisture in food or feed products.

[0043] Thus, the ability of the inventive powder to optimize said food functionalities may be highly beneficial for the design of food structure, which together with the classic needs (e.g. texture and mouthfeel). In embodiments, the product of the present invention is intended for use in food applications such as binders in meat or artificial meat products, in ice cream applications, fruit and jellies, pet food and a range of beverages.

[0044] The present invention uses a series of washing steps, some under elevated temperatures. In the context of the present invention these steps are referred to as "cooking" - even if the temperature is below the boiling point.

[0045] In the context of the present invention the term "about" refers to the stated value + / - 10%. In embodiments the value is + / - 5%.

[0046] DETAILED DESCRIPTION OF PROCESSES

[0047] Process - dried seaweed

[0048] In the following, dried wild harvested Laminaria digitata has been used. The seaweed is hydrated and washed in water at a certain temperature, for example 100°C. The water in which the seaweed is washed may optionally contain salt to improve the ion exchange process. The seaweed is washed for a certain time, for example 10 minutes before separation on a sieve. The washing / cooking procedure is repeated 1-3 times although this can be modified depending on the seaweed and the particle size. After separation, the seaweed is further optionally washed in cold water to further remove excess salts. Then, the seaweed solids are macerated to reduce particle size, for example by passing the solids through a disc mill of the type Masuko supermasscolloider or by macerating the seaweed with a standard kitchen stick blender. The material can be passed through the mill multiple times if necessary. The resulting particle size after maceration can be <500 um. There are no separation steps after the maceration of the material, hence the alginate is retained in the final product. The material is then dried by conventional drying methods, and optionally milled to a desired particle size.

[0049] Process - Fresh seaweed

[0050] Fresh seaweed can either be processed immediately after harvest, or stabilization in a salt solution. Stabilization in salt brine, which is beneficial for preservation and functionalization of the seaweed, can be done as follows. Seaweed is added to a NaCI solution at a 3: 7 parts pr weight seaweed-to-brine ratio. The concentration of salt in the brine is preferably in the range 0 - 27%. In an embodiment the concentration of NaCI is around 15%. The seaweed can be kept in the brine for several days. The pre-treatment in salt solutions can preferably be repeated up to three times to improve the functionality of the seaweed-based material. In embodiments of the invention the salt treatment temperatures is 60-100°C. In embodiments of the invention the salt treatment temperatures is 70-90°C. In embodiments of the invention the salt treatment is performed from 0.5-3 hours in each treatment. In embodiments of the invention the total salt treatment time is above 3 hours. In embodiments of the invention the total salt treatment time is below 7 hours.

[0051] Then the seaweed can be functionalized by giving the seaweed a water rinse to remove excess salts and / or washed once or multiple times in deionized water at different temperatures to further remove complexing cations.

[0052] In embodiments of the invention the washing is performed in an aqueous solution neutral pH without calcium salts, or pH adjusting compounds present. In the context of the present invention the washing solution devoid of calcium salts, means that no calcium salts are added to the washing solution. In embodiments the washing solution is deionized water or tap water with low calcium content. In embodiments the natural content of calcium in the water is part of the washing solution. In embodiments of the invention the seaweed is washed once or multiple times in deionized water. In embodiments of the invention the washing is performed above 40° C. In embodiments of the invention the washing is performed at above 60°C. In embodiments of the invention the washing is performed at above 85°C. In embodiments of the invention the washing is performed at about 100°C. In embodiments of the invention at least one of the washing is performed at a temperature that reduces microbial count. In embodiments of the invention at least one washing is performed at minimum 63-66°C for not less than 30 min. In embodiments of the invention at least one washing is performed above 70°C for not less than 10 min. In embodiments of the invention the washing step is repeated, and the conditions are independently selected for time and temperature. In embodiments of the invention the washing is repeated up to 4 times. In embodiments of the invention the washing is repeated up to 5 times. In embodiments of the invention the washing is performed as a continuous washing procedure. In embodiments of the invention the washing is performed as a continuous washing procedure with a counter current process. In embodiments of the invention the washing is performed in the presence of sodium or potassium cations. In embodiments of the invention the washing steps are performed at 50- 100°C. In embodiments, the washing steps are performed at 60-95°C. In embodiments, the washing steps are performed at 70-90°C. The washing steps are repeated 1-3 times, bringing the washing steps to a total of 2-4 washing steps.

[0053] An example of a washing step sequence is:

[0054] Wash 1 : 120 g seaweed, 0.6 I de-ionized water, 60°C, 10 minutes.

[0055] Wash 2: The seaweed from previous step (drained for 5 minutes), 0.45 I de-ionized water, 60°C, 10 minutes.

[0056] Wash 3: The seaweed from previous step (drained), 0.45 I de-ionized water, 60°C, 10 minutes. Wash 4: The seaweed from previous step (drained), 0.45 I de-ionized water, 20°C, 10 minutes. After the desired number of washing steps are complete, the seaweed is optionally macerated by passing it through a Masuko disc mill or using a kitchen stick blender or some other method for high shear mixing / maceration. The resulting thick paste contains liberated / dissolved alginate which is available for a gelling reaction with complexing ions that can be added when the material is used in a certain application.

[0057] Continuous process

[0058] As an alternative to the batch process described in the two section above, a continues washing / cook- ing process can be used.

[0059] The continues process can be used both on dried seaweed and on fresh seaweed. In the following, freshly harvested cultivated Saccharina latissima is used as example. Fresh seaweed can either be processed immediately after harvest, or stabilization in a salt solution (see previous section for details).

[0060] The seaweed can be functionalized by washing / cooking the seaweed in deionized water at an elevated temperature to remove complexing cations. An example of a continues washing / cooking setup is:

[0061] 500g seaweed washed with heated de-ionized water for 20 minutes. Flow rate set at 0,25 liter per minute and an inlet temperature of 65°C.

[0062] After the continues washing / cooking is complete, the seaweed is optionally macerated by passing it through a Masuko disc mill or using a kitchen stick blender or some other method for high shear mixing / maceration. The resulting thick paste contains liberated / dissolved alginate which is available for a gelling reaction with complexing ions that can be added when the material is used in a certain application.

[0063] Color reduction

[0064] Fresh seaweed, for example Saccharina latissima, is harvested and kept in a salt brine for a certain time, for example overnight. Then the seaweed is taken out of the brine and optionally drained, and then put in a closed or semi-closed environment, e.g. a transparent bag, greenhouse, or other transparent construction which is able to retain moisture and allow for (sun)light to reach the seaweed. The seaweed is preferably organized in the bag in such a way that most of the surface of the fronds can be exposed to (sun)light, is kept in the bag, and then placed in (sun)light for a designated period of time at elevated temperatures, between 10°C - 80°C, preferably between 20°C - 70°C, preferably between 30°C - 60°C, preferably between 35°C - 60°C, preferably between 40°C - 60°C, preferably between 45°C - 55°C The light source can be sunlight, a full spectrum white lamp, a specially designated plant grow lamp with both red and blue light, or a more energy efficient lamp with a specific wavelength range, preferably between 300-750 nm, 400-750 nm, 500 - 750 nm, 600 - 750 nm, 650 - 750 nm, 670-710 nm, or even a single wavelength emitting lamp at 680 nm or 700 nm. During this treatment, the color of the seaweed is reduced, and the seaweed can then be processed further in accordance with the previous descriptions to produce a seaweed-based material with gelling properties.

[0065] The process provides a product which is functionalized and able to form gels while maintaining characteristics of the seaweed plant. In embodiments of the invention the amounts of soluble to insoluble fractions is a measure of the maintenance of the plant parts of the seaweed. In the context of the present invention the amount of soluble to insoluble fraction is approximately 40% and 60% respectively. The soluble to insoluble fraction is measured by the method mentioned below of measuring water holding capacity and solubility.

[0066] A characteristic of the present invention is the water holding capacity of the final product. As seen in the examples and results below, the water holding capacity of the final product is above 1000% and exceeding the unprocessed seaweed. In embedments the material has a water holding capacity of above 1200%. In embodiments the material has a water holding capacity of above 1400%. In embodiments the material has a water holding capacity of above 1600%. In embodiments the material has a water holding capacity of above 1800%. In embodiments the material has a water holding capacity of below 2000%.

[0067] In the present invention "a seaweed based material" is a brown seaweed which has been subjected only to brine and washing steps as described in the present invention. The material consists essentially of the whole seaweed, although some material is removed during the brine and washing steps. In the context of the present invention, there is no physical removal of the plant parts, and the algae is not subjected to any chemicals which is known to extract compounds from the algae, or to bleach the color from the algae. The algae consists of soluble and insoluble parts. When using the whole algae as described, the seaweed based material means that the insoluble part is high proportion of the algae. In embodiments of the present invention, the insoluble parts are above 60% of the material. In embodiments of the invention, the insoluble parts are above 65% of the material. In embodiments of the invention, the insoluble parts are up to 75% of the material.

[0068] In embodiments the material is a dry powder.

[0069] Apparatus and equipment:

[0070] Maceration using a Masuko Supermasscolloider. Maceration is performed using a Masuko supermasscolloider, model MKCA 6-2, with settings as given in table 2:

[0071] Table 2. Gap settings for the Masuko disc mill during the maceration process

[0072] Clearly, fewer or more passes, other gap settings and rotational speeds can be applied to achieve the desired result. The result of the maceration process is typically that a thick paste is formed. Water can be added to the paste as needed to reduce viscosity and ensure that the material flows through the mill.

[0073] Maceration using a kitchen-type blender.

[0074] Maceration was also performed using different types of rotational kitchen-type stick blenders. For smaller scale preparation of material, a Turbo mixer was used (Bosch Ergomixx Style stick blender). Typical conditions were to macerate the seaweed mass at full speed for 2 minutes. For larger batches of material, a Robot Coupe stick blender was used (Kenwood, Type MG70, model PRO 2000 Excel).

[0075] Maceration using a meat grinder.

[0076] To cut whole seaweed into smaller pieces, a meat grinder of type Kenwood MG 70, Pro 2000 Excel was also used.

[0077] Drying

[0078] The seaweed can be dried by applying any drying method known in the art. An example for drying smaller amounts of seaweed is by placing the seaweed on trays and putting the trays in a drying oven, typically at 60°C. The trays were kept in the oven until the seaweed material appeared dry.

[0079] Milling

[0080] For milling of small amounts of seaweed-based material, a laboratory mill of type Retsch Centrifugal Mill ZM 200, ring sieve size 0,5 mm.

[0081] The material can be milled to any particle size desired.

[0082] PROCESS OUTLINE

[0083] Figure 1 shows a simplified process outline for the preparation of the material. The number of cooking steps can be adjusted such as for example reduced from the 4 steps indicated, as needed, depending on the type and particle size of the seaweed. It is also understood that the batch-wise washing procedure can be replaced by a continuous washing system, shown in Figure 2, for example by using a transport screw allowing for a counter-current washing system, as described earlier. The rehydration step for dry seaweeds can potentially be omitted and the seaweed can be directly added to the first cooking step.

[0084] DETAILED DESCRIPTION OF METHODS

[0085] Preparation of gels

[0086] In general, unless otherwise stated, the targeted composition of gels was as given in the below table:

[0087] Recipe: (g) %

[0088] Seaweed material, dried 7.00 1.40

[0089] CaHPC , 2H2O 0.75 0.15

[0090] Demineralized water 429.75 85.95

[0091] Glucono delta lactone (GdL) 7.50 1.50

[0092] Demineralized water 55.00 11.00

[0093] Total 500.00 100.00

[0094] 1. on the wet mass

[0095] Gels were prepared directly from the wet, macerated paste in the following way. The dry matter of the paste was measured (examples of results are given in table 1 and table 3). Then, the amount of paste needed to give a final concentration of 1.4% in a targeted final mass (typically 500 g) was calculated, weighed out and mixed with water. Examples of such a calculation are given in table 3. When homogeneous, CaHPC was added to a final concentration of 0.15wt% (typically 0.75g). After mixing, a solution of Glucono delta-lactone (GDL), prepared by dissolving GDL to reach a concentration of 1.5 wt% in the final gel formulation in a portion of the water typically representing 11% of the total weight of the final gel formulation, was added (typically 7.5 g GDL dissolved in 55 g water). The final composition of the gel was about 1.4% seaweed unless otherwise stated.

[0096] 2. on dried material

[0097] Preparation of gels from dried material was done in a similar manner as with wet paste. 7 g of the dried seaweed material was suspended in 429.75 g de-ionized water and added 0.75g CaHPO4 using a double propeller stirrer. The solution was agitated for 1H for hydration of the material. Then a solution of 7.5 g Glucono delta-lactone (GDL) in 55 g water was prepared. Immediately after the GDL had dissolved the solution was added to the seaweed suspension. After a quick mixing, the gel suspension was poured into 3 crystallization beakers (60mm wide and 35 mm in high) and covered with a lid. The gels were left overnight for gelation at ambient temperature. The final concentration of the seaweed material was 1.4% seaweed. Measurement of gel strength

[0098] The day after gels were prepared, they were analyzed for gel strength using a Texture Analyzer, in the following way.

[0099] The top layer of each gel was removed using a cutting device (approximately 0.5 - 1.0 cm) to get an even surface on top of each gel. Then the gels were put on the platform on a Texture Analyzer (Stable Micro Systems). The gels were then compressed, using a1 / z" cylindrical probe (W Cyl. Delrin. Part code P / 0.5R), and the following settings on the Texture Analyzer (Table 4)

[0100] Texture Analyzer Settings for measuring gel strength:

[0101] Setting for the TA-XT2:

[0102] TRIGGER force: 2.0g; PRE speed: 1mm / sec.;

[0103] Post speed. 8mm I sec;TEST speed: 0.5mm I sec. ; DISTANCE: 10.0mm;

[0104] Mode: Distance;MEASURE FORCE: Compression.

[0105] The gel strength was taken as the compression force at 10 mm, or at break point, using the average of three measurements unless otherwise stated.

[0106] Measurement of dry matter

[0107] Dry matter of macerated paste was analyzed by Halogen Moisture Analyzer HC103 at 110°C to total weight.

[0108] Measurement of color

[0109] Color of powders were measured using a Konica Minolta Chroma Meter CR 400. LAB. the L value is determined as CIE Lab colour.

[0110] Measurement of viscosity

[0111] 500 mL of a 1% solution was prepared by dissolving / dispersing the seaweed-based material in water using a propeller stirrer for 2 hours. Viscosity was measured using a Brookfield RVT and the appropriate spindle at 20 rpm and ambient temperature.

[0112] Measurement of pH

[0113] Measurement of pH was done using a standard lab pH meter. Water is added to the material during the process. Approximately water is added to the material in a range from water: material of 0.5: 1 to 1.5: 1

[0114] Table 1

[0115] Measurement of water holding capacity and solubility

[0116] 150 ml of a 2% solution (absolute) was prepared by adding the right amount of seaweed-based material to water and stirring the dispersion for 30-40 minutes at room temperature. Dry matter of the solutions was measured. Then 45 ml of the solution was centrifuged in 50 ml centrifuge tubes with known weights at 10.000 g for 10 minutes. After centrifugation, 10 ml of the supernatant was used to measure the dry matter content in the supernatant. The rest of the supernatant was then removed, and the remaining pellet weighed. Solubility was calculated as the fraction of dry matter in the supernatant compared to the total dry matter content of the original sample. Water-holding capacity was calculated as the weight of the water in the pellet / residue divided by the weight of the total dry matter in the starting material.

[0117] Example 1 - Cooking of seaweed in deionised water, Exp. 1.1

[0118] Cooking and maceration

[0119] 200 g dried Laminaria digitata with particle size smaller than 40 mesh (400 micron) was weighed out and added to 6 I of de-ionized water or a solution of 20 g / l KCI. The seaweed was then boiled in the solution for 10 minutes, followed by a 5-minute draining using a sieve. The procedure of cooking in water or KCI solution was repeated up to 3 times, using 4.5 L solution for the additional cooking steps, according to table 1. After the cooking steps, the seaweed was rinsed in de-ionized water for two minutes, either one or two times as indicated in table 2.

[0120] Table 2

[0121] After the cooking and rinsing process, the dry matter content of the seaweed particles was measured, given in table 1.

[0122] Then, the material was macerated using a Masuko supermasscolloider, model MKCA 6-2. The material was passed through the mill 5 times, reducing the gap between the grinding stones between each pass, and water was added at several stages to dilute the material and reduce viscosity to allow for efficient passing of the material through the mill. The amount of water added, and the resulting dry matter content of the final material is given in table 1. During the maceration, the seaweed material turns into a thick paste due to the reduction of particle size and release of alginate and other seaweed components that contribute to viscosity.

[0123] The following procedure was followed for the maceration process (table 3).

[0124] Table 3. Gap settings for the Masuko disc mill during the maceration process

[0125] In the end, the resulting viscous paste was dried in an oven at 50°C and milled. Table 4. Amounts used for preparation of gels directly on wet paste

[0126] The next day, the gel strength of the prepared gels was analyzed in the following way. The gels were removed from the crystallization cups and put on the platform on a Texture Analyzer (Stable Micro Systems). Gel strength directly on the wet paste and on the dried and ground material is given in Figure 3. Clearly, there is an effect of cooking the seaweed multiple times as shown with samples 1.1.01 to 1.1.02, where there is an increase in gel strength as the number of cooking steps increases. In addition, a higher gel strength was achieved on the never-dried material. Also, it is shown that cooking in deionized water instead of KCI produces a material with good gel strength and that salt is not neces- sary in the cooking water to induce functionality of the seaweed material.

[0127] Example 2 - The effect of temperature and water-to-seaweed ratio

[0128] A gelling seaweed-based material was prepared in the same way as in example 1, with following modifications. 200 g dry Laminaria digitata was used. One sample was made with 60°C water instead of 100°C, and one sample was made with a lower ratio of water-to-seaweed, as indicated in table 5 be- low. The seaweed was macerated with the Masuko disc mill in the same way as described in example

[0129] 1.

[0130] Table 5. Cooking settings and seaweed weights after each washing step Wash 2, g 1568 1257.75 1452.4

[0131] Wash 3, g 1759.46 1409.55 1667.5

[0132] Wash 4, g 1927.18 1531.47 1870.5

[0133] Wash 1, g 2016.49 1727.66 2037.1

[0134] Wash 2, 2110.3 1831.62 2067

[0135] Dry matter after maceration, % 4.21 3.54 3.24

[0136] The gel strength of the wet paste was measured in the same way as described in example 1. The resulting gel strengths are given in Figure 4, indicating that a higher gel strength is achieved by using a higher water-to-seaweed ratio and higher temperature.

[0137] Example 3 - The effect of multiple short washing steps

[0138] 200 g of Laminaria digitata was washed for 10 minutes in 6 I de-ionized water followed by draining for 5 minutes on a sieve. The resulting weight of the seaweed was 1175 g. Then, approximately 80 g of seaweed was put in a filter bag and dipped for 1 minute in 500 ml de-ionized water at 95 °C. After the dipping process, the seaweed was drained and macerated using a kitchen blender for 2 minutes. Then the seaweed paste was dried. The above procedure was done on a range of samples where the dipping process was repeated up to 12 times to produce a series of 12 samples that had been dipped from 1 to 12 times in the 95°C water.

[0139] The dried weight of the samples was used to calculate the dry matter of the washed seaweed, and to measure gel strength as described in example 1, only using a smaller amount of all the ingredients. A total of 250 g of gel solution was prepared for each sample. Gel strengths are given in figure 5, showing that the gel strength increases up to 4-5 dips, and then levels out at about 70 g gel strength.

[0140] Example 4 - A functional brown seaweed product based on Saccharina latissima

[0141] Fresh Saccharina latissima was collected and treated in different ways to investigate the effect on gel strength. The seaweed was either vacuum packed directly or added to a salt brine consisting of 15 wt% NaCI in de-ionized water at a 3 kg seaweed to 7 kg of brine ratio. Analysis following this treatment showed a significant reduction in the content of iodine and arsenic. Also the microbial count and bacterial spores showed a significant decline. The next day, seaweed was retrieved from the brine and treated in different ways, as indicated in table 6.

[0142] Table 6. Different pre-treatment and treatment methods for Saccharina latissima

[0143] As indicated in table 6, no gelling functionality was obtained when fresh seaweed was macerated directly (sample 4.1.1). Then the seaweed was kept in the salt brine and either given a 2 min quick rinse or a 10 min washing in 40°C water, material with gelling properties was obtained. A water wash for 10 minutes at 40°C was better than the 2 min quick rinse. Even better functionality was obtained Y1 when the seaweed was washed twice in water at 40°C. Increasing the temperature of the washing water gave material with lower gel strength.

[0144] Example 5 - COLOR REDUCTION

[0145] Fresh Laminaria saccharina was either treated fresh or added to a 15% NaCI salt brine at a 3:7 seaweed: brine ratio, by weight. The seaweed was kept in the brine overnight. Then the seaweed was treated in different ways, as indicated in table 7.

[0146] As seen in figure 4 and 5, a significant color reduction was achieved with the sample that had been kept in the salt brine prior to the sunlight exposure. The fresh seaweed that had not been kept in salt brine had some color reduction compared to the control samples.

[0147] Table 7.

[0148] Samples: Description:

[0149] BW Sugar Kelp (Brined) - window

[0150] BW Sugar Kelp (Brined) - window

[0151] FW Sugar Kelp (Fresh) - window

[0152] BO Sugar Kelp (Brined) - oven

[0153] BO Sugar Kelp (Brined) - oven

[0154] FO Sugar Kelp (Fresh) - oven

[0155] B blank Sugar Kelp (Brined) - refrigerator

[0156] B blank Sugar Kelp (Brined) - refrigerator

[0157] F blank Sugar Kelp (Fresh) - refrigerator

[0158] F blank Sugar Kelp (Fresh) - refrigerator

[0159] Figure 6 shows the color of the seaweed after the color reduction process. The two bags to the left: seaweed from brine, the two in the middle, seaweed from brine treated in an oven (no light), the two to the right are seaweed from the brine kept in the refrigerator (control).

[0160] Figure 7. The same samples as in figure 4, with the fresh seaweed kept in the window added at the bottom left together with oven and refrigerator-treated (middle bottom and bottom right, respectively).

[0161] Gel strength was measured for the sample that had the most color reduction and the control sample (kept in the refrigerator. The gels were prepared by rinsing the color-reduced seaweed and the control sample in approximately three times it's weight of water, for 2 minutes. After draining off the water, the dry matter of the seaweed was measured, and the result used to calculate the amount seaweed needed to prepare a gel formulation as described earlier. The gel strengths are given in Figure 8. The gel strength was highest in the sample kept in the dark, indicating that the color reduction process reduces the gel strength potential to some extent.

[0162] Figure 9 shows the gel strength on the color-reduced sample compared to the sample that had been kept cold in the dark.

[0163] Example 6 - Color reduction and gel strength

[0164] Saccharina latissima that had been kept in salt brine after harvest, at a 3 parts seaweed to 7 parts of a 15% NaCI brine ratio, was used for the experiment. After retrieving the seaweed from the brine, the seaweed was put in individual, transparent bags (one seaweed frond pr. bag), and kept in a heating cabinet at 50° for 23 hours. Inside the heating cabinet was mounted multiple LED lamps to provide the light needed for the color reduction process to occur. As control sample, seaweed was prepared in the exact same way, only with the lamps turned off during the holding period in the heating cabinet.

[0165] After the 23 hours, the seaweed kept in the transparent bags were clearly of lighter color than the control sample.

[0166] Then, the seaweed was washed four times at the following settings.

[0167] Wash 1: 120 g seaweed, 0.6 I de-ionized water, 60°C, 10 minutes.

[0168] Wash 2: The seaweed from previous step (drained), 0.45 I de-ionized water, 60°C, 10 minutes.

[0169] Wash 3: The seaweed from previous step (drained), 0.45 I de-ionized water, 60°C, 10 minutes.

[0170] Wash 4: The seaweed from previous step (drained), 0.45 I de-ionized water, 20°C, 10 minutes.

[0171] After the washing steps, the seaweed was drained. The weight of the seaweed was then 266 g for the color-reduced sample and 213g for the control sample. The two samples were added 87 g and 71 g of de-ionized water, respectively, and macerated with a Turbo stick blender for two minutes. The dry matter of the two pastes were then measured to 3.78 and 3.5% respectively. Gels were prepared directly from the non-dried pastes and analysed for gel strength as described earlier.

[0172] The gel strength is given in Figure 9 indicating that the color-reduced sample had a gel strength of 140 g, whereas the control sample had a gel strength of 196 g.

[0173] Figure 10 shows Seaweed kept at the same conditions, without light to the left and with light to the right, after 23 hours treatment time.

[0174] Both the color-reduced and the control sample were dried and milled to <250 microns particle size.

[0175] Color was measured as described earlier. The control sample had a L value of 41.1 whereas the bleached sample had a L value of 52.3. Images of the dried powders of the two samples are given in Figure 11.

[0176] Example 7 - Effect of number of washing steps and temperature during washing

[0177] Freshly harvested Saccharina latissima was stabilized in 15% NaCI solution at a 3 parts seaweed-to-7 parts brine ratio, by weight. The seaweed was then treated as indicated in the below table 8. In the first washing step, 0.6 I water was used, in washing step 2,3 and 4, 0.45 L water was used. Each washing step lasted for 10 minutes, followed by a 5-minute drain on a sieve.

[0178] Table 8:

[0179] After preparation, the gel strength was measured directly on wet material as described earlier. Results are given in Figure 12.

[0180] Example 8 - Continues cooking process (experimental series 4.6.x) Freshly harvested Saccharina latissima was stabilized in 15% NaCI solution at a 3 parts seaweed-to-7 parts brine ratio, by weight. The seaweed was then treated as indicated in the below table 9.

[0181] Table 9

[0182] Salinity of the water flow out of the process was measured at set intervals throughout the process to indicate effectiveness in removing cations form the seaweed. Results can be seen in Figure 13.

[0183] The effectiveness of the washing is also indicated by the colour of the outflowing wash water, that will become more transparent towards the end of the process time After preparation, the gel strength was measured directly on wet material as described earlier. Results are given in Figure 14

[0184] Example 9 - Water-holding capacity

[0185] Samples of freshly harvested Laminaria digitata, Saccharina latissima and Alaria esculenta were either dried as is and milled to a powder with particle size of typically about 345 micrometer, or processed in the following way. Approximately 1 part by weight of fresh seaweed was submerged in 3 parts of a 20% NaCI solution at ambient temperature for 1 hour. After draining off the salt solution, the seaweed was first washed in 90°C de-ionized water for 10 minutes followed by draining, followed by two (L. digitata and S. latissima) or three (A. esculenta) additional washing steps in de-ionized water at 70°C for 5 minutes, with draining of water in between each wash. After washing, the seaweed was dried and milled to the same particle size as the un-processed seaweed.

[0186] The water holding capacity of the process samples were compared to the water-holding capacity of the dried unprocessed seaweed. Results are given in figure 15, showing that there is a significant increase in water-holding capacity as a result of the salt- and water treatment steps.

[0187] The solubility of the samples were 35.0%, 30.0% and 23.9% for L. digitata, S. latissima and A. escu- lenta respectively.

[0188] Example 10 - Salt brine treatments

[0189] Freshly harvested Laminaria digitata was obtained and processed in the same way as described in ex- ample 9 with the following modifications. The salt brine treatment was repeated up to two times with different holding times in each salt brine treatment, followed by a reduced number of washing steps in deionized water.

[0190] Higher gel strength was achieved by repeating the salt brine treatment of the seaweed, as seen in Figure 16 and table 10.

[0191] Table 10 Example 11 - Use of seaweed based material in vinaigrette application

[0192] The seaweed material was tested in a typical vinaigrette application, compared to a standard solution of Xanthan and Alginate (Viscarin RM 55).

[0193] The composition of the vinaigrette is shown in table 11. table 11: Composition of vinaigrette formulation in % (w / w)

[0194] The different vinaigrette formulations were produced as described below. Sample 1-4 was produced with a standard procedure, while sample 5 & 6 was produced with a two-step procedure, exploiting the reaction between Glucono delta lactone and Calcium phosphate, to have a slow calcium release, and possible gelation over time.

[0195] Procedure for sample 1-4:

[0196] • Add water, potassium sorbate and sugar to Thermomixer and mix 30 sec speed 2.

[0197] • Pre-mix stabilizers (Xanthan, Alginate or seaweed) with a little oil and add to the water phase. Mix 2-3 min at a speed of 3.

[0198] • Slowly add the remaining oil into the Thermomixer while mixing at speed 5 for 2 min.

[0199] • Slowly add vinegar, salt, mustard and oregano while mixing at speed 4 for 30 sec.

[0200] • Mix for 3 min speed 4

[0201] • Pour the prepared sample into containers and store at 5°C

[0202] Procedure for sample 5-6

[0203] • Add water, potassium sorbate, dicalcium phosphate and sugar to Thermomixer and mix 30 sec speed 2. • Pre-mix stabilizers (Xanthan, Alginate or seaweed) with a little oil and add to the water phase. Mix 2-3 min at a speed of 3.

[0204] • Slowly add the remaining oil into the Thermomixer while mixing at speed 5 for 2 min.

[0205] • Add the Glucono delta lactone (GDL) and mix at speed 4 for 1 min.

[0206] • Pour into a big container and let rest at 5°C overnight.

[0207] • Next day, slowly add vinegar, salt, mustard and oregano while mixing 1 min speed 5, followed by 30 sec speed 3.

[0208] • Pour the prepared sample into containers and store at 5°C

[0209] After production, samples were stored for 7 days at 5°C before visual inspection and 27 days at 5°C before a rheological assessment.

[0210] A visual stability test is shown in Figure 17. Sample 1, 2 and 3 did show visual stability, with the main difference being the presence of small seaweed particles in sample 2 and 3. Sample 4, 5 and 6 did all show phase separation at varying degrees, with sample 5 showing the least phase separation, and better distribution of herbs throughout the vinaigrette. This indicates that the addition of Glucono delta lactone and Calcium phosphate, present in sample 5 and not present in sample 4, did provide additional viscosity at the same dosage of the seaweed material.

[0211] Sample 1,2 and 3 were subjected to a shear stress sweep from 0.1 - 500 Pa to gain insight into the yield point of the different samples. The stress sweep was performed with an Anton Paar MCR 302e rheometer fitted with a vane system (ST22-4V-40), and measured at 5°C. Results are shown in Table 11 and Figure 18.

[0212] The flow curves show overlapping viscosities of sample 1 and 3 at a shear rate of 0.1 to 500 Pa. Sample 2 have lower viscosity in the whole measuring range.

[0213] The yield point of the three samples is shown in Table 12. Here it is again evident that sample 1 and 3 are very similar while sample 2 have a lower yield point.

[0214] A higher yield point indicates a vinaigrette with improved cling / coating when used in a salad.

[0215] Table 12: Yield point of selected vinaigrette samples. The results above show that it is possible to make a vinaigrette with seaweed material, but preferable together with another hydrocolloid as xanthan. Seaweed used at 0.5 % dosage together with Xanthan had very similar stability and rheological performance as a sample made with Xanthan and 0.198 % purified alginate.

[0216] If no xanthan is used in the formulation, the results indicate increased stability if Glucono delta lactone and calcium phosphate is added to the seaweed material.

[0217] The invention provides the following aspects numbered below:

[0218] 1. A seaweed based material originating from brown algae comprising a soluble and an insoluble fraction originating from same algae, wherein the insoluble fraction represents at least 60 wt% of the material, and wherein the material is capable of providing a gel strength of at least 20 g as prepared and measured by the general method of the present invention.

[0219] 2. The seaweed based material of aspect 1, wherein the material is in the form of a dried powder.

[0220] 3. The seaweed based material according to any of the aspects above, wherein the material is capable of providing a gel strength of at least 40g as prepared and measured by the general method of the present invention.

[0221] 4. The seaweed based material according to any of the aspects above, wherein the material is capable of providing a gel strength of at least 80g as prepared and measured by the general method of the present invention.

[0222] 5. The seaweed based material according to any of the aspects above, wherein the material is capable of providing a gel strength of at least 200 g as prepared and measured by the general method of the present invention.

[0223] 6. The seaweed based material according to any of the aspects above, wherein the material is capable of providing a gel strength of at least 300g as prepared and measured by the general method of the present invention.

[0224] 7. The seaweed based material according to any of the aspects above, which has an L value above 45.

[0225] 8. The seaweed based material according to any of the aspects above, which has an L value above 50.

[0226] 9. The seaweed based material according to any of the aspects above wherein the water insoluble components comprise between 65%- 75% of the total material.

[0227] 10. The seaweed based material according to any of the aspects above, wherein the material has a water holding capacity of above 1000%

[0228] 11. The seaweed based material according to any of the aspects above, wherein the material has a water holding capacity of above 1200% 12. The seaweed based material according to any of the aspects above, wherein the material has a water holding capacity of above 1400%

[0229] 13. The seaweed based material according to any of the aspects above, wherein the material has a water holding capacity of above 1600%

[0230] 14. The seaweed based material according to any of the aspects above, wherein the material has a water holding capacity of above 1800%

[0231] 15. The seaweed based material according to any of the aspects above, wherein the material has a water holding capacity of below 2000%

[0232] 16. A process for preparation of seaweed based material according to any of the aspects above, comprising brown algae which has subjected to the following:

[0233] (I) washing in aqueous solution at neutral pH and devoid of calcium salt,

[0234] (II)drying and

[0235] (III) milling.

[0236] 17. The process of aspect 16, wherein the washing is performed above 40° C

[0237] 18. The process according to any of the aspects 16-17, wherein the washing is performed at above 60°C

[0238] 19. The process according to any of the aspects 16-18, wherein the washing is performed at above 85°C

[0239] 20. The process according to any of the aspects 16-19, wherein the washing is performed at about 100°C

[0240] 21. The process according to any of the aspects 16-20, wherein at least one of the washing is performed at a temperature that reduces microbial count.

[0241] 22. The process of aspect 21, wherein at least one washing is performed at minimum 63-66°C for not less than 30 min.

[0242] 23. The process of aspect 21, wherein at least one washing is performed above 70°C for not less than 10 min.

[0243] 24. The process according to any of the aspects 16-23, wherein the washing step is repeated and wherein the conditions are independently selected for time and temperature.

[0244] 25. The process according to any of the aspects 16-24 wherein the washing is repeated up to 4 times

[0245] 26. The process according to any of the aspects 16-25 wherein the washing is repeated up to 5 times 27. The process according to any of the aspects 16-23 wherein the washing is performed as a continuous washing procedure.

[0246] 28. The process of aspect 27 wherein the washing is performed as a continuous washing procedure with a counter current process.

[0247] 29. The process according to any of the aspects 16-28, wherein the washing is performed in the presence of sodium or potassium cations.

[0248] 30. The process according to any of the aspects 16-29, wherein the process comprises

[0249] (I)salt treatment,

[0250] (II) washing in aqueous solution at neutral pH and devoid of calcium salt,

[0251] (III)drying and

[0252] (IV) milling.

[0253] 31. The process according to the aspect 30, wherein salt treatment is repeated up to 3 times.

[0254] 32. The process according to aspect 30-31, wherein the salt treatment is performed from 0.5-3 hours in each treatment.

[0255] 33. The process according to aspects 30-32, wherein the total salt treatment time is above 3 hours.

[0256] 34. The process according to aspects 30-33, wherein the total salt treatment time is below 7 hours.

[0257] 35. The process according to any of the aspects 30-34, wherein the salt treatment temperature is 60- 100°C

[0258] 36. The process according to any of the aspect 35, wherein the salt treatment temperature is 70-90°C

[0259] 37. The process according to any of the aspects 30-36, wherein the salt concentration during salt treatment is less than 25%

[0260] 38. The process according to any of the aspects 30-37, wherein the salt concentration during salt treatment is 20-25%

[0261] 39. The process according to any of the aspects 30-38, wherein the salt concentration during salt treatment is 15-20%

[0262] 40. The process according to any of the aspects 30-39, wherein the salt concentration during salt treatment is 10-15%

[0263] 41. The process according to any of the aspects 30-40, wherein the salt is NaCI or KCI or a combination.

[0264] 42. The process according to aspect 41, wherein the salt is NaCI 43. The process according to any of the aspects 16-42, wherein the salt treatment is performed after a washing step.

[0265] 44. The process according to any of the aspects 16-43, wherein the brown algae is pretreated by cutting into smaller pieces.

[0266] 45. The process according to any of the aspects 16-44, wherein the brown algae is macerated.

[0267] 46. The process according to any of the aspects 16-45, wherein the resulting product is dried.

[0268] 47. The process according to any of the aspects 16-46, wherein the resulting product is milled or cut into smaller pieces.

[0269] 48. The process according to any of the aspects 16-47, wherein the brown algae, optionally in a size reduced form, is treated by light at any stage during the process.

[0270] 49. The process according to any of the aspects 16-48, wherein the brown algae is treated by light before or after the salt treatment.

[0271] 50. The process according to any of the aspects 16-49, wherein the brown algae has been treated by light at temperatures of between 10°C - 80°C.

[0272] 51. The process according to any of the aspects 16-50, wherein the brown algae has been treated by light at temperatures of between 20°C - 70°C.

[0273] 52. The process according to any of the aspects 16-51, wherein the brown algae has been treated by light at temperatures of between 30°C - 60°C.

[0274] 53. The process according to any of the aspects 16-52, wherein the brown algae has been treated by light at temperatures of between 35°C - 60°C.

[0275] 54. The process according to any of the aspects 16-53, wherein the brown algae has been treated by light at temperatures of between 40°C - 60°C.

[0276] 55. The process according to any of the aspects 16-54, wherein the brown algae has been treated by light at temperatures of between 45°C - 55°C.

[0277] 56. The process according to any of the aspects 16-55, wherein the brown algae has been treated by light in the form of sunlight, a full spectrum white lamp, a specially designated plant grow lamp with both red and blue light, or a more energy efficient lamp with a specific wavelength range.

[0278] 57. The process according to any of the aspects 16-56, wherein the brown algae has been treated by light at between 300-750 nm.

[0279] 58. The process according to any of the aspects 16-57, wherein the brown algae has been treated by light at between 400-750 nm.

[0280] 59. The process according to any of the aspects 16-58, wherein the brown algae has been treated by light at between 500 - 750 nm. 60. The process according to any of the aspects 16-59, wherein the brown algae has been treated by light at between 600 - 750 nm.

[0281] 61. The process according to any of the aspects 16-60, wherein the brown algae has been treated by light at between 650 - 750 nm.

[0282] 62. The process according to any of the aspects 16-61, wherein the brown algae has been treated by light at between 670-710 nm.

[0283] 63. The process according to any of the aspects 16-62, wherein the brown algae has been treated by light at 680 nm.

[0284] 64. The process according to any of the aspects 16-63, wherein the light treatment is continued for 5- 48 hours.

[0285] 65. The process according to any of the aspects 16-64, wherein the light treatment is continued for 10-35 hours.

[0286] 66. The process according to any of the aspects 16-65, wherein the light treatment is continued for 18-30 hours.

[0287] 67. The process according to any of the aspects 16-66, wherein the light treatment is continued for 20-24 hours.

[0288] 68. The process according to any of the aspects 16-67, wherein the brown algae has been treated by light at 700 nm.

[0289] 69. The process according to any of the aspects 16-68, wherein the brown algae material is kept under moisture retention conditions.

[0290] 70. A product obtainable by the process according to any of the aspects 16-69.

[0291] 71. The use of a material according to any of the aspects 1-70, for food or feed.

[0292] 72. The use according to aspect 72, in pet food, meat alternatives, fruit fillings, dressings, meat containing products, or restructured meat.

Claims

CLAIMS1. A seaweed based material originating from brown algae comprising a soluble and an insoluble fraction originating from same algae, wherein the insoluble fraction represents at least 60 weight % of the material, and wherein such material is capable of providing a gel strength of at least 20 g as prepared and measured by the general method of the present invention.

2. The seaweed based material according to claim 1, wherein the material is capable of providing a gel strength of at least 300 g as prepared and measured by the general method of the present invention.

3. The seaweed based material of any of the preceding claims, wherein the water insoluble components comprise between 65%- 75% of the total material.

4. The seaweed based material of any of the preceding claims, wherein water holding capacity is above 1000%.

5. The seaweed based material of any of the preceding claims, wherein the viscosity at 20 °C is above 55 mPa*s.

6. The seaweed based material of any of the preceding claims, wherein the viscosity at 20 °C is below 125 mPa*s.

7. The seaweed based material according to any of the preceding claims, which has an L value above 45.

8. A process for preparation of seaweed based material capable of gelling, comprising brown algae which has been treated by(I)washing in aqueous solution at neutral pH and devoid of calcium salt,(II)drying and(III)milling .

9. The process of claim 8, wherein at least one washing is performed above 70°C for not less than 10 min.

10. The process according to any of the claims 8-9 wherein the washing is repeated up to 4 times11. The process according to any of the claims 8-10, wherein the washing is performed in the presence of sodium or potassium cations.

12. A product obtainable by the process according to any of the claims 8-11.

13. The use of a material according to any of the claims 1-7 or 12, for food or feed.

14. The use according to claim 13, in pet food, meat alternatives, fruit fillings, dressings, meat containing products, restructured meat.

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