Alginates
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Sodium, Propylene Glycol, PGA, LV, HV, Food Grade
CAS# 9005-38-3, 9005-36-1, 9005-34-9 & 9005-37-2
Alginates are produced from the processing of brown seaweed, typically Macrocystis pyrefera. The algin found in kelp is present as a mixed salt (sodium and/or potassium, calcium, magnesium) with alginic acid. Through processing, the water-insoluble alginic acid is extracted and various water-soluble alginates can be produced. The most commercially utilized of the alginates is Sodium Alginate. Its ability to react with a divalent or trivalent metal ion (most commonly Calcium) to create a chemically set, irreversible gel has proved to be useful in many food applications.
Alginates offer many interesting properties allowing them to be used to thicken, suspend, stabilize, or emulsify. The use of Sodium Alginates in dry pudding mixes brings about its instant set up, while the use of PGA in ice cream leads to its stability with a resistance to acid conditions and the various salts that may be present. Alginates ability to prevent ice crystal formation while maintaining a smooth texture and discouraging product meltdown also lead to its wide use in ice cream and frozen dessert applications. Alginates show great performance in other products such as whipped toppings, beverages, dressing, sauces, pie fillings and spreads. However, the use of Alginates is not limited to foods. Industrial applications, such as paper coating, textiles, adhesives, air freshener gels and ceramics, use various alginates to improve the performance of a product.
Types: Sodium, Potassium, Ammonium and Propylene Glycol Alginate
Appearance: Off white to tan powder
Solubility: Cold soluble with rapid hydration
Viscosity: 30 – 1500 cps
pH: 6.0 – 8.5
pH Stability Range: 3.0 – 11.0
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