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    Algae Worksheet

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    NobleMathews
    This document discusses how various types of seaweed are used as ingredients in many common foods and household items. It explains that carrageenan from red algae is used as a stabilizer and gelling agent in foods like chocolate, milk, pudding and soups. Agar from red algae is used as a gelatin substitute and thickener in foods like frozen dairy, cheese, mayonnaise and jellies. Alginates from brown algae are used as thickeners and stabilizers to prevent ice crystals in ice cream and emulsifiers in dressings and beverages. Beta-carotene from green algae is used as a natural food coloring. The document encourages checking food labels for these sea

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    Algae Worksheet

    Uploaded by

    NobleMathews
    385 views2 pages
    This document discusses how various types of seaweed are used as ingredients in many common foods and household items. It explains that carrageenan from red algae is used as a stabilizer and gelling agent in foods like chocolate, milk, pudding and soups. Agar from red algae is used as a gelatin substitute and thickener in foods like frozen dairy, cheese, mayonnaise and jellies. Alginates from brown algae are used as thickeners and stabilizers to prevent ice crystals in ice cream and emulsifiers in dressings and beverages. Beta-carotene from green algae is used as a natural food coloring. The document encourages checking food labels for these sea

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    This document discusses how various types of seaweed are used as ingredients in many common foods and household items. It explains that carrageenan from red algae is used as a stabilizer and gelling agent in foods like chocolate, milk, pudding and soups. Agar from red algae is used as a gelatin substitute and thickener in foods like frozen dairy, cheese, mayonnaise and jellies. Alginates from brown algae are used as thickeners and stabilizers to prevent ice crystals in ice cream and emulsifiers in dressings and beverages. Beta-carotene from green algae is used as a natural food coloring. The document encourages checking food labels for these sea

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    385 views2 pages

    Algae Worksheet

    Uploaded by

    NobleMathews
    This document discusses how various types of seaweed are used as ingredients in many common foods and household items. It explains that carrageenan from red algae is used as a stabilizer and gelling agent in foods like chocolate, milk, pudding and soups. Agar from red algae is used as a gelatin substitute and thickener in foods like frozen dairy, cheese, mayonnaise and jellies. Alginates from brown algae are used as thickeners and stabilizers to prevent ice crystals in ice cream and emulsifiers in dressings and beverages. Beta-carotene from green algae is used as a natural food coloring. The document encourages checking food labels for these sea

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    There Is Algae in Your House!

    Although fish and other seafood products make delicious, healthy meals for people all over
    the world, many American children would not mind if they never had to eat tuna casserole
    again. But they would mind if suddenly there were no more cheese, chocolate milk, peanut
    butter, pudding, frozen desserts and fruit drinks. What could such different foods have in
    common? Along with hundreds of other common foods and household items, they contain the
    protists known as seaweed.
    Many kinds of seaweed are edible and rich in vitamins and iodine. They are as common in
    many Asian countries as green beans and carrots are in the United States. But until more
    people here develop a taste for sea vegetables, it is alginates, carrageenan, and beta
    carotene (seaweed products that act as stabilizers, thickeners, and colorants) that end up
    on our dining room tables.
    Seaweeds are not really weeds but large forms of marine algae that grow in the coastal
    ocean waters of many countries. They include thousands of species ranging from microscopic
    plants called phytoplankton to giant floating or anchored plants.
    The three main groups of seaweed are brown, red, and green algae. Each phylum provides
    important ingredients for the manufacture of food and other products.
    Carrageenan, extracted from species of red algae, has been used as a stabilizing and
    gelling agent in foods such as chocolate, milk, instant puddings, frostings, and creamed
    soups. It is also used in cosmetics, pharmaceuticals, and industrial products.
    Agar, made from red algae, is used to substitute gelatin, as an anti-drying agent in
    breads and pastry, and also for thickening and gelling. It is used in the manufacture
    of frozen dairy products, processed cheese, mayonnaise, puddings, creams, and jellies.
    A form of seaweed that has been dried and powdered to be used as a thickener in
    food. Traditionally used in Asia, it can be substituted for gelatin. It actually sets
    stronger than gelatin and does not require refrigeration to set up, so not as much of it
    is needed to achieve the required effect. It is often used in commercially produced ice
    cream as a thickener. This is the preferred thickener for vegetarians.
    Alginates (Alginic acid), from brown algae, thicken water-based products, also making
    them creamier and more stable over wide differences in temperature, pH value, and
    time. A typical application is in preventing ice crystals from forming in ice cream.
    This chemical also is used as a stabilizer or emulsifier in a variety of products. This means
    they help liquids to stay mixed together without separating. Dressings, sauces, and
    beverages are important PGA applications. For sodium alginate the applications include
    cheese sauces, fruit fillings, instant flans and mousses, icings and glazes, and restructured
    foods such as onion rings, pimentos, and meats

    Beta-Carotene, green algae's pigment, is used as a natural yellow-orange food colorant


    and may help prevent certain types of cancers.
    Look for the following ingredients, which come from seaweed, in the foods you
    have in your house: carrageenan, agar, alginates, beta carotene. Place a check mark in
    the appropriate box to indicate which of these ingredients are listed in each food's
    label. There may be more than one per food.
    Collect 10 labels with the seaweed ingredient highlighted or circled and earn
    one free homework pass. Limit 2 homework passes.
    carrageenan

    agar

    Air Freshener
    Brownie mix
    Candy Bars
    Cheese
    Chocolate milk
    Coffee creamer
    Cottage cheese
    Egg substitute
    Evaporated milk
    Frosting
    Frozen foods and desserts
    Frozen yogurt
    Hostess Fruit Pies
    Ice cream
    Infant formula
    Lunch meat
    Margarine
    Mayonnaise
    Multiple vitamins
    Ramon Noodles
    Orange Juice
    Pet food
    Pot pies
    Pudding (cooked)
    Relishes
    Salad dressing
    Sauces and gravies
    Sour cream
    Vinegar
    Toothpaste
    Whipped topping
    Whipping cream
    Yogurt

    alginates

    beta carotene

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