Alginates

Algin is found as a component of the cell wall of different brown algues. The algues are extracted by alkali and from the cleaned extract the algin is isolated and bleached by precipitation with Ca-ions or acid. Then by treatment with alkali, the alginic acid is converted to water-soluble Alginate which is then dried and grinded. Alginate is a colourless to slightly yellowish powder. Components: Alginate is the salt of a linear polyuronide with the cations Na, K, NH4 or Ca. The alginic acid is constructed by the components D-mannuronic acid and L-guluronic acid which are connected by -(1-4)- resp. -(1-4)-bonds. Packaging: Bags of 25 kgs net. Application: Thickening and binding agent for canned meat and vegetable, soups, sauces, syrups; stabilising agent for mayonnaise, salad dressings, albumen foam or natural turbid fruit juices; to avoid the building of ice crystals in ice-cream; jellying agent for bakery products like tart glazes and decorative fruits; for the production of pudding and jellies; for the production of edible coatings for food; for pharmaceutical and cosmetic uses as well as in the paper, textile and gum industry.