Algae

Algae form high concentrations of polyunsaturated fatty acids, proteins, enzymes, vitamins, minerals and trace elements. These valuable constituents mean that algae contain considerable potential for the future. Exploiting these natural raw materials with biotechnology releases this potential. The range of industrial applications ranges from cosmetics and pharmacy to food supplements and animal feeds to waste water treatment and binding heavy metals.

Agar-agar is obtained from the cell walls of the red algae Porphyridium, for example, and food technologists use this as a thickener for soups, confectionery or ice cream. Its good setting properties also make it suitable as a vegetarian substitute for gelatine. In medicine, high doses of agar-agar are also significant as laxatives.

Several species of green algae are of importance: so-called astaxanthin is obtained from Haematococcus pluviales and this is a natural carotinoid which is used among other things to intensify the red colour of salmon or caviar substitutes. Dunaliella salina, on the other hand, is a popular supplier of beta-carotene. The green algae Chlorella, meanwhile, is prized primarily for its high vitamin and mineral content. Among the blue algae which, being cyanobacteria, are not algae in the strictly scientific sense, Spirulina is of special significance; medical trials suggest that it can reduce cholesterol level and blood pressure.

Separators and decanters from GEA Westfalia Separator are used for concentrating, extracting and washing the algae. The centrifuges are suitable both for businesses which produce algae using aquacultures in open ponds and for closed systems with photobioreactors which have advantages over open ponds because of improved light conditions and reduced risk of contamination.

Depending on the variety of algae and its cultivation conditions, separators of various series are available for the concentration process. Which separator and which processing material are used depends not only on the capacities to be handled, but also on numerous other factors such as the viscosity of the product, the proportion of solids, the pH-value in the fermentation broth or the cell structure in question.