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The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. [6] Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. [7]
This littoral crab is an omnivore with a large array of preferred foods, forming an important ecological connection with many ocean environments. In a study performed by Ropes (1968), 3,979 green crabs were sampled and their gut contents were analyzed to reveal that algae was one of the two consumed plant foods. [5]
Algal food ingredients (6 P) E. Edible seaweeds (58 P) Pages in category "Edible algae" The following 39 pages are in this category, out of 39 total.
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Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon and producing at least 50% of Earth's oxygen. [3] Natural seaweed ecosystems are sometimes under threat from human activity.
Many firms are developing microalgae as animal feed and for human food [Getty Images] Despite all the investment, there’s some way to go before micro-algae become an everyday part of our diet.
Today, algae are used by humans in many ways; for example, as fertilizers, soil conditioners, and livestock feed. [124] Aquatic and microscopic species are cultured in clear tanks or ponds and are either harvested or used to treat effluents pumped through the ponds. Algaculture on a large scale is an important type of aquaculture in some places.
Another example is Sargassum, which creates unique floating mats of seaweed in the tropical waters of the Sargasso Sea that serve as the habitats for many species. Some members of the class, such as kelps, are used by humans as food. Between 1,500 and 2,000 species of brown algae are known worldwide. [5]