All About Algae and Algae Farming

Algae

• Algae are aquatic vegetables that obtain energy from the sun and absorb inorganic nutrients from their environment.
• Their body is called a thallus with cells that are alike and carry out vegetative functions.
• Algae acquire nutrients all over their body.
• The cells typically feature a rounded shape with cell walls made of phycocolloids.
• Photosynthesis is enabled through chlorophyll, which lacks roots.
• Algae have small boils through which they filter and obtain nutrients.
• Phycocolloids are marine algae-derived natural products used for their colloidal nature.
• They act as gelling, thickening, and stabilizing agents.
• Alginate, agaragar, and kappa are all examples of complex polysaccharides without taste, color, or odor.

Farming

• Algae can be farmed in cultivation.
• Spain, specifically Galicia, possesses a rich biodiversity featuring intertidal vegetation and coastal areas.
• Marine farming involves integrated and multitrophic cultivation.
• Countries with algae agriculture include Spain, France, Japan, China, Indonesia, Scotland, and Ireland
• Algae are gathered in the wild and attached to a string to grow depending on preferred algae and growth.
• As algae mature, their flavor intensifies, particularly when they have fully grown, old algae have different textures than young.
• Collected algae is often used for animal feed and cosmetics.

Gathering

• Wild algae can be gathered through freediving via agreements with restrictions, such as freediving without oxygen tanks.
• Spain practices this, with coastal laws varying by country.
• Some algae are collected directly from the beach, while others are gathered, with contributors caring for the environment and avoiding disrupting the habitat.
• Animals hide from predators in algae, therefore, creating an ecosystem. These algae vary in size.
• Brown algae boast a high density, which enables a highly productive and dynamic ecosystem.
• Macroalgae are a subject of intense scientific research, where human activities such as intensive fishing and nets diminish these havens (APM) protected marine areas.

Drying and Harvesting

• Most algae are air-dried without heat to facilitate swift dehydration in both warm and cold climates.
• The harvesting process involves a machine that lifts the net, passing it through a tube that cleans the string and removes the algae.
• Alternatively, algae can be harvested by hand while freediving.

Applications of Algae

• Alginates and carrageenans aid digestion by forming a film in the stomach and are used alternative medicines to regulate acidity with alginate-based remedies, and pills often contain carrageenan.
• They can fertilize because it's organic matter rich in minerals, while it replenishes soil nutrients lost after planting.
• They are also incorporated into compost and employed as animal feed due to their unique components.
• Phycocolloids are extracted for use in ice cream and cooking as carrageenans, agar, and alginate to thicken, retain water, and provide structure.
• Algae are traditionally consumed in Europe.
• Moss has been historically used in Ireland to filter beers and can be used to filter broths.

Uses in Gastronomy

• Usually used as a side dish, rather than the main component of a meal.
• Asia thinks of algal ingredients differently than the rest of the world, they eat in different preparations.
• They can be consumed raw, cooked, brined or desalted in cold water and rehydrated from a dry state

Toxicity and Classifications

• Macroalgae are generally considered non-toxic to humans.
• Macroalgae that are commonly consumed.
• Toxicity often arises from temperature changes that can lead to blooms and the evolution/reproduction of microorganisms, which can then contaminate the food chain.
• HABs (Harmful Algal Blooms) and FANs (harmful algal blooms)
• Cellular types include prokaryotic cyanobacteria (spirulina), and eukaryotic green, brown, and red algae.
• Algae's cell number determines its structure
• Multicellular macroalgae include moss and nori.
• Unicellular microalgae include spirulina and nostoc.

Algae by Morphology, Longevity and Family

• Morphological types in algae include: lamina (sea lettuce), cinta (sea spaghetti), arbusto (moss), and helecho (laurencia).
• Annual algae grows, reproduces, and dies within a year like sea lettuce and nori
• Biannual algae reproduce and die the second year like sea spaghetti
• Perennial algae lives longer due to its resistance like a Kombu species oak
• Previously classified as plants and subsequently recategorized as primoplantae.
• All algae contains chlorophyll pigments change based on lighting
• They also contain pigments that change when heated.

Types of Algae

• Distinguishing between brown and red algae based on color can be challenging.
• Fucoxanthin, a component which generates the green discoloration of chlorophyll located in deeper ocean depths than green algae, yet not as deep as red algae. Contains Chlorophylls a, c1 and c2.
• Roughly 1500-2000 different species, with only 6 thriving in freshwater ecosystems, typically found in temperate intertidal rocky shores.
• Red algae contains Phycobilins, where red is more efficient at light absorption. Masks chlorophyll color
• Primarily inhabit marine environments with roughly 146 known species thriving in freshwater environments.
• Found in intertidal zones more than 100 meters deep but most abundant in very deep waters reaching 250 meters.
• Green algae has over 10,000 species, which primarily inhabits freshwater ecosystems but can thrive in damp environments and in humid air.
• Pigmented of Chlorophylls a and b, algae stores starch.

Classification and Nutrition of Seaweed

• Red algae: Rhodophyceae (phycoerythrins)
• Green algae: Chlorophyceae
• Brown algae: Phaeophyceae (fucoxanthins)
• Fiber: aids in intestinal transit, between 25-75%, while controlling Triglyceride and cholesterol levels in the bloodstream.
• Protein: 5-47% dry weight, amino acids (a.aspartic and glutamic)
• Acids: glutamic umami
• Vitamins: B3 & B6, polyphenols and C, antioxidants
• Minerals: 7% calcium, magnesium, potassium, iron, zinc, copper
• Beneficial for diet with little fats and hydrants

Varieties of Algae

• Green Algae: Chlorophyceae
• Common in fresh water.
• Chlorophyll pigments.
• Main components of phytoplankton.
• Sea Lettuce:
• No peduncle attaches to a hoarse voice or something other.
• Adhered to generation teeth adhere to rocks.
• Frágiles pieces are broken.
• Uses are cosmetic from moisturizer fertilizer need sun contact as well as flavor change
• Need much sun.
• They can lose the flavor.
• Codium:
• Dark green and upright seaweed attached by a basal disc, divides in two.
• Waters of the Atlantic coast of Galicia, causes quiet tide rocks.
• You can generate a kind of gel, it has gelling property and if fat is used, an emulsion can be achieved.
• Born of one is split dichotomously, in equal parts.
• Branch out as a tree and different divide parts.
• Shrub morphology.
• Aonori: commercially grown, enriches preparations, macronutrients (proteins, fibre, vitamins A and B, minerals (magnesium, iodine, iron and calcium)
• Red algae:
• Rhodophyta
• Contain chlorophyll and carotenoids
• Abundant in deep waters (30-120 metres)
• Used to produce carrageenans
• Algatinado (gigartina pisxillata)
• Contains iota, kappa, and landa is extracted and dried, mineral-rich, low in fat and without sugar.
• Densa almohadillas are fashioned. Shallow water areas, calm and exposed.
• Falsa Dulse (Dilsea carnosa)
• Carnosa texture, shellfish taste, preserved in salt or dehydrated
• Heavy wave rocks, Atlantic zones
• High fiber content, low fat, with no sugar
• Irish moss:
• Gelling, clarificant for cerveza.Emulsifier.Soluble fiber, medicinal properties: emollient and laxative), iodine, no oil,
• Bunches of 20 polisacaridos.
• Stripe when reduced sea open coasts to the surf
• Moss starred:
• 15 cm high. Rocks, areas exposed to shore.Tolerance freeging..
• Non-sugar Fiber, little fat. Vitamin A and B. Calcium, magnesium, iron y yod
• Nori
• For the nori for sushi are blended several alga is dehydrated triturated, bind,
• Hydrate and made sheets.
• Fina lamina translucent and shades of red or violet. Attached to rock by record
• When going out,is dehydrated and becomes white, when coming back, regains
• its smell.
• 30% protein, no sugar, low fat, vitamin A, magnesio, iron, calcium, yodo fosforo, cinc.
• Cultivated in nets and harvested mecánicas.45 days.
• Laurencia:
• Fern, coastal rocks, exposed areas to the surf

Algae Types, Algal Nutrition, and Texturizers

• Dulse: or the Sun
• Rocks in intertidal and subtidal zones.
• Alga cantus: carolina from north to Uruguay
• Fideo de mar; rocks or with mussels, Europa
• Grateloupia turuturu; expanded throughout the globe putting at risk species
• Autochthonous, a plague
• Milk infusion solo with alga
• The milk is infused, Irish moss, texture of panacota
• Brown algae
• Feofíceas
• Rocky or intertidal zones
• Chlorophylls and fucoxantina
• Generally soft body
• Espagueti de mar
• Cooked is much harder than raw, =+ fiber – sugar + folic acid + calcio,
• Magnesium yodo, iron and phosphorous.
• 2-3 meter long, bianual, first year forms mushroom and second year is
• Filament.
• KOMBU
• No be extrated carrajeno
• Dashi half-hour hydration, half-hour cooking at 60th, rustic is toasting
• To 160th, fresh kombu oil, kombu oil roasted.
• From the grabbing bottom comes 1 single branch, and from there several structures

Other Forms of Algae

• Wakame is a rippled grip with Asian origins is naturalized in Galicia.
• Bifurcata exist through out year in deep coastal areas
• Rockweed, bladderwrack
• Both have balls, air-filled blisters float,
• Human and animal feeding, as fertilizer, for 10-15 years it lives treat
• Iodine deficiency.
• Cyanobacterias
• No are algae themselves,
• the prokaryotic bacteria that make photosynthesis are
• Unicellular (impossible to see with naked eye)
• If they are bound, they can join making colonies. The Spirulina example does not
• Contain cellulose, easy digestion and assimilation.
• Plancton
• Set organisms suspended in waters, food as whales and
• Fishes.
• Is divided into two:
• Zooplancton: exclusively from plants type like plankton algae, freely living part of plankton.
• Halófilas= are plants that support levels of salinity
• Low coastal with marine salt marshes and inner salt lagoons.
• marine Acelga, marine fennel, dews herb, coastline chalota

Texturizers

• Algae that are dry treat a product its dehydration. If algae surrounds food it
• aromatizes product and some glutamic acids, yodo and
• Properties.
• Perende are deciduous or perenneses.
• Spirulina is not algae

Definition of the texturizers

• An additive is a substance.
• Technology causes food additives to change texture, color or shelf life without nutritional benefit and are not items on its own, but used to improve or facilitate storage.
• Apicius, the first cooking books, includes natural thickeners for cooking bread, egg yolks, cornstarch.
• All those codes that begin are E additive

Thickening Agents

• Reductions: fats (cream), protein (demiglass), syrup.
• Starches: flour (roux), starch (potato, kuzu, rice).
• Parts: pan, nuts, spices
• Proteins: egg yolk, gelatin, blood.
• Coagulant: Tofu, yogurt, crème fraîche
• Pectin: fruity
• Emulsion: oil or water.
• Foam: air (sabayón, meringue, chemical yeast).
• Funcion: small particles remain in suspension. These particles absorb
• Water and there is less movement, such as colloids = small particles are in suspension.

More Information On Function of Texturizers

• Some particles stick like spaghetti and are called polymers, the longer and more resistanes
• Fusion these colloids with hydrocolloids
• They want to generate long chains, for colloids that do not break or separate, for this are
• Uses these hydrocolloids. These is stability water or fat present in

Gums and Alginates

• Gums and alginates come from tapioca and capture the oil while absorbing oils and greases.
• They feature a tapiooca is chemically modified for cold use, are transparent, odorless , not sensitive to heat, is frozen and thawed
• gelatin,it should hydrate to head, fund, which is then hydrocolloids envelops
• Native starches, it gelatinizadas head, hydrate/jelly separate

Maltodextrine

• Oil comes from tapioca, that absorbs grease and chocolate, which does'nt dilute well with water to to better dilute mix fats together
• Tips for choosing Texturizantes
• Temperatura de servicio: frio (<5º), neutro (=20º), caliente (>50º)
• Claridad: transparente u opaco
• Viscosidad= very fluido (jugo de naranja), fluido (crema), medio (aceite), grueso (yema),
• Muy grueso (miel), pasta (mostaza), casi solido (manteca de cacao)

Considerations when selecting a

• Consider what products will be texturized with consideration pH
• It's essential to consider that some pH denature Texturizantes
• Alkalino (>8 claras), neutro (6-8, veggies o beef), acido (3-6, frutas), muy
• Acido (<3, vinagreta)
• Sensación en boca= creamy (crema); pegajoso (sirop); resbaladizo (pez crudo)
• Sinéresis; = baja (yogurt), moderado (compota), alto (chawanmushi)
• There are some that are stable in both freeging and thawing and others do not some like to regenerate heat after freezimg
• This led to creating starches modified, texture w long molecules changes color, the opacity and the Kuzu japanese
• Syneresis is the natural phenomena that ice with solids.

Starches and Gelling Agents

• Starches contain representatively
• A amilosa and amilopectina molecules that thicken mixture that contains glycos
• Starches must hydate or gelificar that depends if the enviroment is cold or hot, there some what contains glutose ingredients. The cornstarch gives it taste it can not retain well in descongretation.
• The following starches
• kuzu Japanese Root doubles fermentation, clear non resistant after defrost,
• Modified starch, no flavor cold resistant Tapioca clear
• Goma konjac gels at all Temps.
• Goma guarente hydrates again when melting as anti syneresis,goma chantana when mixed with sugar. Resisting, congretion
• Gelling does not pass through jelling like a starch, needs much heat to hydrate is not is Xantana
• Collagen is a protein chemically distinctive Factors those difultad viscosity those jel Jeatin Animal colids

Sorbetes Types and Gelling Agents

• The following Gelling agents include the specific amounts of each
• Agar (2 to 4), kappa, (2 to 15) or IOTA 5- 13 gellan (7%) clear texture - Pectins coming mainly from apples, citrous skins, chocolate or mermelas needs 1 m.
• These ingredients mixed w one portion and are used under a number of temps
• To avoid being mixed w the sugar
• 1 low is the same to LM( Low -less 50 curds)
• 2 High is the same to HM(More 50 fruit pie)
• 3 less used x-58 -
• 4 (acid-free)
• 5 bath caparattated to cool it down
• 6 IOTA gel soft more likely a plane like desorbs temp
• the interaction of hidroilocolodes depends the factors
• The viscosity depends of pectins 131m
• It is necessary

Further Information On Viscocity

• The hydrocolides can be 70 to 80 with a specific temperature
• methylate dilutes with water
• High levels equal the pectins and amides with a high and also the sugar level
• the structures are made if heated because molecules that intereactive while
• moving what comes in liquid firm, is hard liquid is hot because of heat
• One can add to the textures for pana co that gels with calcium
• Some one can add ions etc and use this water heat and more

Emulsificantes

• Emulsificantes
• Not the 2 polar phases
• Surfacant is a sur active ingred
• Is a chemica that can not get it not able so the is no e
• a bolar will stay near in the phase by that is emulsed by that the salt, .