FOOD INGREDIENT
There is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa.
1 . A food ingredient obtained from seaweed of the class of Rhodophyta wherein:
(a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and
(b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700.
2 . A food ingredient according to claim 1 wherein the seaweed comprises at least one seaweed genera selected from Kappaphycus, Eucheuma, Gigartina, Chondrus, Iriadae, Mazzaella, Mastocarpus, Sarcothalia, Hypnea, Furcellaria, Gracilaria, Gelidium, Gelidiella. Pterocladia, Halymenia and Chondracanthus.
3 . A food ingredient according to claim 1 wherein the seaweed comprises the genus Eucheuma or Kappaphycus.
4 . A food ingredient according to claim 1 wherein the seaweed comprises at least one species selected from Euchema striatum/Kappaphycus striatus and Euchema alvarezii/Kappaphycus alvarezii.
5 . A food ingredient according to claim 1 wherein the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient.
6 . A food ingredient according to claim 1 wherein the food ingredient contains mu carrageenan in an amount of from 6 to 20 wt. % based on the total weight of the food ingredient.
7 . A food ingredient according to claim 1 wherein the weight average molecular weight of carrageenan present in the food ingredient is at least 1200 kDa.
8 . A food ingredient according to claim 1 wherein the food ingredient contains acid insoluble matter in an amount of from 3 to 20 wt. % based on the total weight of the food ingredient.
9 . A food ingredient according to claim 1 wherein the food ingredient contains acid insoluble matter in an amount of from 5 to 15 wt. % based on the total weight of the food ingredient.
10 . A composition comprising:
(i) a food ingredient as defined in claim 1 ; and
(ii) (a) a protein; or
(b) a polysaccharide selected from galactomannans, glucomannans, and mixtures thereof.
11 . A composition according to claim 10 wherein the protein is selected from soy protein, pea protein, and mixtures thereof.
12 . A foodstuff containing a food ingredient as defined in claim 1 .
13 . A foodstuff according to claim 12 wherein the food ingredient is present in an amount of no greater than 7 wt. % based on the total weight of the foodstuff.
14 . A foodstuff according to claim 12 wherein:
the foodstuff is a dairy foodstuff, and
the food ingredient is present in the foodstuff in an amount of in the range of 0.02 % wt. to 1 wt. % based on the total weight of the foodstuff.
15 . A method for improving the stability of a foodstuff, wherein the method comprises adding the food ingredient defined in claim 1 to the foodstuff.
16 . A method for for reducing sedimentation in a beverage, wherein the method comprises adding the food ingredient defined in claim 1 into the beverage.