Uses of Seaweed as Food

Uses of Seaweed as Food

Coastal populations, especially in East Asia, such as Brunei, Japan, China, Korea, Taiwan, Singapore, Thailand, Cambodia, and Vietnam, consume seaweeds, as well as in South Africa, Indonesia, Malaysia, Belize, Peru, Chile, the Canadian Maritimes, Scandinavia, South West England, Ireland, Wales, California, the Philippines, and Scotland. 

In Asia, Nori (海苔, Japan), Zicai (紫菜, China), and Gim (김, Korea) refer to dried sheets of Porphyra utilized in soups or as sushi wrappers. Chondrus crispus (often referred to as Irish Moss or carrageenan moss) is another red alga utilized in creating different food additives, alongside Kappaphycus and various gigartinoid seaweeds. Porphyra is a red seaweed utilized in Wales for producing laver. Laverbread, prepared with oats and laver, is a well-liked dish in that region. In northern Belize, consumable seaweeds are blended with milk, nutmeg, cinnamon, and vanilla to create a popular drink lovingly named "Dulce" (or "sweet"). 

Seaweeds are likewise gathered or grown for the extraction of alginate, agar, and carrageenan, gelatinous materials collectively referred to as hydrocolloids or phycocolloids. Hydrocolloids have gained commercial importance as food additives. The food sector utilizes their gelling, water-holding, emulsifying, and various other physical characteristics. Agar is utilized in various foods including sweets, meat and poultry items, desserts, drinks, and molded dishes. Carrageenan is utilized in sauces and salad dressings, low-calorie foods, and functions as a preservative in fish and meat products, dairy products, and baked items.