In this production method, the living habits obtained by heating brown algae, red algae and their viscous extracts under acid conditions are neutralized with an alkali to achieve a pH of 6.0-7.0 to obtain an algal preservative.
For example, the substance is mixed with an aqueous solution of hydrochloric acid, and the resulting mixture is heated at a temperature of 75 to 100°C (preferably at a temperature of 90 to 98°C) for several hours. The concentration of hydrochloric acid solution is in the range of 0.5% to 3.0%, and the optimal concentration is 1.0%. After the above treatment, the above red algae, brown algae, or viscous extract starts to hydrolyze. The hydrolysis and the product are then neutralized with a base and the pH is adjusted to 6.0-7.0. The base used is a sodium hydroxide solution. The resulting liquid serves as a food preservative.
For example, the substance is mixed with an aqueous solution of hydrochloric acid, and the resulting mixture is heated at a temperature of 75 to 100°C (preferably at a temperature of 90 to 98°C) for several hours. The concentration of hydrochloric acid solution is in the range of 0.5% to 3.0%, and the optimal concentration is 1.0%. After the above treatment, the above red algae, brown algae, or viscous extract starts to hydrolyze. The hydrolysis and the product are then neutralized with a base and the pH is adjusted to 6.0-7.0. The base used is a sodium hydroxide solution. The resulting liquid serves as a food preservative.