Dulse (Scotland); Dillisk - (Ireland); Sol - (Iceland) Rhodymenia palmata
Irish moss or Carraghean (Europe) Chondrus crispus
Nori or Amanori (Japan); Zicai (China) Porphyra
Abbott, Isabella A. 1984. An Ethnobotanical Study of Some Hawaiian Seaweeds. Pacific Tropical Botanical Garden. 35 pgs.
Fortner, Heather J. 1978. The Limu Eater - A cookbook of Hawaiian seaweed. Sea Grant Miscellaneous Report UNIHI- Seagrant-MR-79-01 107 pgs.
Madlener, Judith Cooper 1977. The Seavegetable Book -- Foraging and Cooking Seaweed. Clarkson N. Potter, Inc. 288 pgs.
Major, Alan. 1977. The Book of Seaweed. Gordon & Cremonesi Publ. 234 pgs.
Brown algae (Phaeophyta) includes Kelps (Macrocystis, Laminaria) and Ascophyllum, Fucus, and Sargassum.
Alginic Acid (Alginate) is a colloidal product used for thickening, suspending, stabilizing, emulsifying, gel-forming, or film-forming, as required.
About half of the alginate produced is used for making ice cream and other dairy products, the rest is used in other products, including shaving cream, rubber, or paint.
In textiles, alginates are used to thicken fiber-reactive dye pastes, which facilitates sharpeness in printed lines and conserves dyes.
Dentists use alginates to make dental impressions of teeth.
MEDICAL & PHARMACEUTICAL:Baulking agents, Capsules and tablets, Lotions and creams, Ulcer products
Red algae (Rhodophyta) Carrageenan is made from Gigartina stellata, Chondrus crispus and Eucheuma.
Carrageenan (carrageenin, carragheen) is similar to agar, but requires higher concentrations to form gels.
Carrageenan is used for stabilizing chocolate, milk, egg nog, ice cream, sherbets, instant puddings, frostings, creamed soups, etc.
Red algae (Rhodophyta) Agar is made from Gelidium, Gracilaria, Pterocladia and Ahnfeltia.
Agar is another colloidal agent used for thickening, suspending, and stabilizing. However, it is best noted for its unique ability to form thermally reversible gels at low temperatures.
The greatest use of agar is in association with food preparation and in the pharmaceutical industry (as a laxative, or as an inert carrier for drug products where slow release of the drug is required).
Agar is used in bacteriology and mycology as a stiffening agent in growth media.
Agar is used as a stabilizer for emulsions, and as a constituent of cosmetic skin preparations, ointments, and lotions. It is used in photographic film, shoe polish, dental impression molds, shaving soaps, hand lotions, and in the tanning industry.
In food, agar is used as a substitute for gelatin, as an antidrying agent in breads and pastry, and also for gelling and thickening purposes. It is used in the manufacture of processed cheese, mayonnaise, puddings, creams, and jellies and in the manufacture of frozen dairy products.
