Macroalgae-Derived Sugars and Polysaccharides: Innovations in Natural Sweeteners and Food Applications

This chapter explores the potential of macroalgae-derived sugars and polysaccharides as sustainable, functional alternatives to traditional sugars. Focusing on innovative extraction technologies, the chapter highlights the unique properties of macroalgal polysaccharides (such as agar, alginate, and carrageenan) as natural sweeteners and thickeners. Emphasis is placed on the nutritional benefits of macroalgae, including their low-glycemic impact and high content of bioactive compounds that promote health. It will also mention the integration of macroalgal derivatives into food products, enhancing both flavor and texture while contributing to reduced sugar dependence. This chapter aligns with modern trends in sustainable food innovation and nutritional enhancement, presenting macroalgae as a promising resource for the food industry.