FOOD INGREDIENT COMPRISING A MARC OF ULVA SP, ITS USE FOR TEXTURING FOOD PRODUCTS, AND FOOD PRODUCTS COMPRISING SAME.

摘要

Food ingredient for incorporation in food compositions comprising marc of Ulva sp and optionally plant fibers, as well as a process for obtaining said marc of Ulva sp. The present invention also relates to a food composition comprising this food ingredient; the use of this food ingredient to improve the texture of food compositions comprising it; the use of this food ingredient to improve stability by limiting the phase shift of the food compositions comprising it. The extract of Ulva sp has rheological, that is to say texturing, satisfactory properties and a proven safety for its use in human food.