Aquascope Facts

Irish moss

Food and gelling agent

Irish moss is boiled and eaten in many countries, for example in France, Ireland, Iceland and North America. In the cell walls, the chemical compound polysackarid, also known as carrageen is found and is of great interest for the food industry.
   Carrageen is used as a thickener or gelling agent in puddings, sauces and other foodstuffs where consistency is important. Even many dairy products contain carrageen, that is also known as additive E 407. It is also used as an emulsifier in the production of paint, cosmetics and medicine where different liquids need to be mixed.
Innehållsdeklaration vaniljglass
This vanilla ice cream contains carrageen, the number
of the additive is E 407.

Strawberry pudding

Ulla Gustavsson from Kungsbacka has contributed with a recipe using irish moss to make the summers strawberry pudding adequately thick. Soak 1,5 dl dried irish moss for 30 minutes. Pour 1 litre of milk into a saucepan. Put the irish moss into a bit of thin cotton gauze and tie to form a bag and place in the saucepan with the milk and simmer for 30 minutes. Occasionally squeeze the jelly out by pressing the bag of irish moss against the side of the saucepan. Stir occasionally. Add 0,5 litres of fresh strawberries, 1 dl honey and a pinch of seasalt. Whip the ingredients together and pour into dessert dishes and let stiffen in a cool place. Serve after a few hours with whipped cream.
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Floating alga
Food and
gelling agent
Irish moss     More facts     Other names

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Bo Johannesson | Martin Larsvik | Lars-Ove Loo | Helena Samuelsson