Seaweed can be extracted to acquire agar and alginate, which are widely used in food processing and as culture medium of basic
research because they are gelatinous, adhesive and emulsive.
A high quality alginate forms strong gels and gives thick aqueous
solutions. Alginate, sometimes shortened to "algin", is present in the
cell walls of brown seaweeds, and it is partly responsible for the flexibility
of the seaweed. A good raw material for alginate extraction should also
give a high yield of alginate. Ascophyllum nodosum, specie
of the brown seaweeds, fulfils the above criteria. Arramara's Ascophyllum
nodosum seaweed meal provides 15-26% alginic acid.
Arramara was a source of supply of material to Alginate industries for many years of its history. Arramara has progressed over the years
to becoming an independent manufacturing company and Ireland's number one seaweed processor.