Processed Eucheuma Seaweed (PES), also known in some countries as seaweed flour, Philippine Natural Grade, or semi-refined carrageenan, is obtained by the treatment of two varieties of red seaweeds belonging to the class of Rhodophyceae (Eucheuma cottonii, Eucheuma spinosum).

The production is primarily located in the Philippines.

Processing of PES consists of an alcali treatment, washing to remove residual salts, followed by purification, drying and milling to a powder. Alcohols may also be used during the purification process.

PES contains a polysaccharide sulfate ester (carrageenan), and 8 to 15% insoluble matters. It is distinguished from carrageenan by its higher content of these insoluble matters and by virtue of the fact that it is not dissolved and precipitated during processing.

PES is now permitted as a food additive, in all countries under INS 407a (E 407a in the E.U.) The joint FAO / WHO Expert Committee on Food Additives allocated to PES a non specified Acceptable Daily Intake (ADI).

In North America, since 1990, the PES has been approved and labelled as carrageenan.
ph_eucheu2.jpg (13878 octets) ph_eucheu1.jpg (8109 octets)
For many years PES has been used in the petfood industry. Now that PES has global approval, it is also used to provide functionality in food applications. Due to the high content of cellulosic matter its applications are those which do not require gel clarity or transparency. PES is predominately used in processed meat products and in some dairy applications.