1. Food Ingredients

Gagome Kelp Powder

The Strong Stickiness of Water-Soluble Polysaccharide

More than 95% of the natural kelp distributed in Japan is produced in Hokkaido. Typically the kelp of the Laminaria family is commonly used in cooking, but there are several types of kelp. Kelp of the genus Laminaria is harvested in a wide area along the coast of Hokkaido, but Gagome kelp of the genus Kjellmaniella crassifolia is an endemic species found only in the sea around Hakodate. The viscous polysaccharide, which is the thickening ingredient, is mainly fucoidan, alginic acid, and laminaran, and has a strong stickiness. Due to the decline in natural resources, we only use specially
ultivated kelp in joint research with Hokkaido University, and can be displayed as ``Hokkaido University Marine Cultivated Gagome Kelp.''

Display Name Example for Food ◎ Seaweed powder, Gagome kelp, Gagome powder, etc.
Display Name Example for Cosmetics
Origin Raw material Gagome kelp
Origin Raw material's Place of Origin Hokkaido
Manufacturing Place Hokkaido
Ingredients Gagome Kelp
Standardized Ingredients
Functional Claims
Recommended Dosage ◎ Less than 800mg/day At 800mg/day, it reaches the upper limit of daily iodine intake recommended by the Ministry of Health, Labor and Welfare. However, since there is no way to measure the amount of iodine that is simultaneously ingested from other foods, the current recommended daily intake is set at less than 800 mg.
Expected Function ◎ Activation of immune system ◎ Weight-loss with water-soluble polysaccharide ◎ Cleaning of gastrointestinal & Improvement of constipation
Uses ◎ Health supplements, drinks nad process foods
Storage Condition Keep in cool dry place and avoid direct sunlight
  • Healthy Do
  • Made in Hokkaido
  • Made in Japan

The information posted on this page are for engineers involved in the production of health foods and cosmetics.
Please note that this material is not intended for general consumers.