Carbohydrates derived from microalgae in the food industry

Microalgae are a valuable renewable resource in a bio-based economy and have attained enormous attention to become a new crop that could sustainably supply the food for the ever-growing global population. They have shown great potential as a raw material for functional ingredients for food and dietary supplement products for human consumption. The consumer demand for microalgae-based products has constantly flourished over the last decade. The food, nutraceutical, and beverage sectors are the main drivers of carbohydrate-based products, however the interest level is expanding across sectors including the pharmaceutical, cosmetics, fuel, and other bio-based industries. Microalgal-based carbohydrates possess a specific advantage compared to their synthetic or traditional alternatives in the food and nutraceutical industries despite high production costs. The functionality of microalgal carbohydrates in food products is not restricted to their health attributes, as they also possess technofunctional properties and can function as a texturizer or stabilizer in food products. Therefore this chapter reviews the microalgal carbohydrates, their biochemical composition, and physical properties, along with their applications in the food sector. The chapter further highlights the challenges associated with the application of carbohydrates in the food industry.