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STABILIZERS

Alginate

Alginate

Alginate is a natural hydrocolloid with unique functionalities, extracted from brown seaweed coming from cold water. Alginate is used in food because it is a powerful thickening agent, stabilizing, and gel-forming agent. Alginate with appropriate combination with the most accurate standardization salts will give cold setting, heat and bake stability.


Make Ceamsa (Spain)

Source Plant Origin

Grades Available Food, Cosmetic Pharma

MSDS Attached

Alginate Application
(a) Bakery based applications


Functions
Alginates help in replacing fats in the bakery items, moisture retention, it provides better shelf stability as well as helps in reducing cost.

(b) Culinary based products
Culinary based applications
Salad dressings
Spreads
Mayonnaise
Ketchup

Functions
Alginate helps in increasing viscosity, provide mouthfeel

(c) Fruit Preserves
Jams
Marmalades
Jellies

Functions
Alginate helps in gel formation and providing desirable texture

(d) Dairy based products
Puddings
Mousse
Icecream
Sorbet
Cream

Functions
Alginate helps in preventing syneresis at the same time provides body and texture to the products

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Purpose of Requirement:

Reselling End Use Raw Material

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