Cetraria islandica for flavoring alcoholic beverages only - 172.510ĭo sea moss producers need to acquire a license/registration to process and package their products?Ī sea moss processor who manufactures and distributes their products or a warehouser of sea moss products must be registered and inspected by the Ohio Department of Agriculture, Division of Food Safety.Ī sea moss processor who only sells their products as a food directly to the end consumer will need to obtain a retail food license from their local health department.Fucoidan concentrate as an ingredient in various food categories - GRN 661.Chondrus extract as a stabilizer in food - 182.7255. Carrageenan as a stabilizer, emulsifier, or thickener in food - 172.620.Some ingredients derived from some sea moss species are approved food additives or are generally recognized as safe (GRAS). Sea moss gel is made by adding water to sea moss and blending it together. The plant also produces a thickening agent called carrageenan. Sea Moss is found along the coasts of the Atlantic, primarily between North America and Europe, in the warmer waters of Asia, South America, and Africa and some parts of the Caribbean. Chondrus Crispus (commonly referred to as Irish sea moss), Gracilaria (commonly known as Jamaican sea moss) and Eucheuma Cottonii (commonly referred to as gusô) are several types of sea moss used in food production. Sea moss typically refers to specific types of algae or seaweed that are naturally rich in certain nutrients, including folate, vitamin K, iron, iodine, magnesium, and calcium.
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