https://commons.wikimedia.org/wiki/File:Tengusa_work.jpgMacroalgae hydrocolloids: How seaweed-derived carrageenan, agar, alginate, ulvan and fucoidan are reshaping food formulation and functional nutrition
Macroalgae-derived hydrocolloids are emerging as dual-purpose ingredients for the food industry, combining gelling, thickening and stabilising performance with documented antioxidant, anti-inflammatory and metabolism-modulating activity. A new review in European Food Research and Technology consolidates the chemistry, extraction strategies and health effects of carrageenan, agar, alginate, ulvan and fucoidan in a single integrated framework.
https://www.europeana.eu/en/item/11634/_AWI_MAKROALGEN_AWIHMM_GERMANY_Main_5342_1 
