Patent ID: 11926650
Assignee: SABIDOS B.V.
Field: Food chemistry (Chemistry)
Classification: CPC C  A  Y | IPC A  C

Claim 0:
1. A method for processing seaweed, the method comprising:
(i) subjecting fresh seaweed to an osmotic shock for 5 to 20 minutes;
(ii) treating the shocked fresh seaweed with an enzyme composition comprising cell wall degrading enzymes;
(iii) separating the enzyme treated seaweed into a solid phase and a liquid phase,
wherein treating the shocked fresh seaweed with the enzyme composition is started within three hours of harvesting the seaweed and the temperature in step (i) to step (iii) is in the range of 4 to 30 degrees C., and
wherein seaweed protein is obtained at a yield of at least 65% w/w, based on total protein in the seaweed.