Gelidium corneum
Agar-Agar
- Colour : dark red, purple
- Physiological characteristics : non-brittle cartilaginous thallus, very branched filaments forming clump
- Dimension : thallus from 10 to 25 cm
- Seaweed origin : raw material coming from the Roscoff and/or Morlaix bay
- Environment : rocky substrates
- Foreshore zone : infralittoral level
| Branch : | Rhodophytes |
| Class : | Florideophycees |
| Line : | Gelidiacees |
| Type : | Gelidium |
| Variety : | Corneum |
Agri-food :
- Very effective gel, great strength: biodegradable food films, packaging
Biotechnology :
- Gelling agent for culture box (petri dish)
- Seaweed sampling from the nearby bay, seawater quality type A
- Varietal selection of strains according to customer application needs
- Multiplication in hatchery-nursery of the selected strains
- On-shore bio-oriented culture in ponds in greenhouse with recirculated seawater
- Fresh biomass harvesting
- Conditioning : fresh, frozen, dry (micronization option)
Nutritional composition :(content per 100g of dehydrated seaweed)
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27.6g
Proteins
Details
aspartic acid, glutamic acid, methionin, proline, M-methyltaurin, lysine2.6g
Lipids
Details
acide palmitic, acide oleic, acide arachidonic (AA) and acid eicosapentaenoic (EPA)5g
Minerals
Details
Sodium, calcium13.3g
Carbohydrates
Details
Agar till 42% (composed of galactose, anhydrogalactose, 6-O-methylgalactose, glucose, rhamnose xylose, sulfates)
