Fancais

Agrimer : algues marines

Chondrus Crispus

Average chemical composition

  • Dry matter (on wet weight) : 19 - 25 %
  • Mineral residue (on D.M.) : 17 - 23 %
  • Carbohydrates (on D.M.) : 50 - 60 %
  • Proteins (on D.M.) : 5 - 25 %
  • Lipids (on D.M.) : 0,6 - 6%

Organic residue (average in % on D.M.) 

  • Carragheenan : 30 – 40 % :

Mineral residue (average in % on D.M.)

  • Sulphur : 8,5
  • Sodium : 6
  • Potassium : 3,5
  • Calcium : 1,5
  • Magnesium : 1
  • Phosphorus : 0,05 :

Trace elements (average in mg/kg D.M.)

  • Iodine : 350
  • Iron : 220
  • Boron : 150
  • Nickel : 6,5
  • Fluorine : 6
  • Copper : 4

This red algae with a purple brown colour lives to affixed rocks which are uncovered at low tide. It has a cartilaginous consistency. It is also called Irish moss or carrageen. Up to 10 cm long, Chondrus crispus can be collected from May to October during the high tidal periods.

For a long time the product was sold in Ireland under the name carrageen after the name of an Irish village located on the southern coast of Waterford.

Some kinds of Chondrus crispus can be naturally whitened (drying on sand dunes) to obtain white Chondrus.

Especially exploited for the extraction of the carrageenans, Chondrus is also usually used in dietetics.

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