Alginates are extracts derived from certain Brown Seaweeds (Kelp or Macrocystis). Kelp is commonly found in the northern Atlantic and Pacific Oceans and off the coast of California down through Chile. Alginic Acid exists naturally in the seaweed. Through the extraction and refining process alginic acid is converted to commercially functional Sodium Alginates. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces.
Sodium alginates are soluble in both hot and cold water and are available in a variety of viscosity ranges with various gelling properties. Sodium Alginate solutions are converted, in the presence of calcium ions (calcium chloride or other soluble calcium salt), to Calcium Alginate, the heat-stable gelled form.
|Nalgin ULV||Very low viscosity|
|Nalgin LV||Low Viscosity|
|Nalgin MV-120||Medium viscosity / medium gel|
|Nalgin 600||High viscosity|
|Nalgin 1000||Very high viscosity|
|Nalgin HG||High gel / medium viscosity|
Applications and typical use levels:
|Bakery and Dessert Gels||0.10% to 0.20%|
|Dry Mixes||0.10% to 0.30%|
|Frozen Desserts||0.10% to 0.30%|
|Icings||0.10% to 0.30%|
|Milk Puddings||0.50% to 0.80%|
|Pie Fillings||0.25% to 0.50%|
|Restructured Foods||0.75% to 1.50%|
|Sauces||0.20% to 0.35%|
|Syrups and Toppings||0.10% to 0.25%|
|Processed Cheese||0.10% to 0.25%|
|Salad Dressings||0.10% to 0.50%|
|Beverages||0.10% to 0.50%|
For assistance with this or any ISI carrageenan products, please contact our technical service representatives at 1-800-628-3166.
55 pound, poly-lined paper bags. Bulk Density: 55+/-5lb./ft3.
Re-certify specifications after 1 year. Store properly sealed in a cool, dry environment.
21 CFR - 184.1724. Sodium alginate is approved for general use in food products.