Food grade alginates are extracted from brown seaweed or kelp. Alginate is made up of two five carbon polymers, mannuronic acid and guluronic acid. The ratio of the acids varies with the kelp source. Alginate is mainly used in the food industry to form gels as it reacts readily with calcium. The reaction can be readily varied to control speed of set and degree of setting. Alginate gels are heat resitant and can be prepared at very low solids.
Algiantes Selection Chart
| Grade | Principle Application | Viscosity Range |
|---|---|---|
| F-25 | Boil-Over Prevention Food Coatings Thickening Sauces Cosmetic Formulations Frostings |
20-40 cps @ 1% solids |
| F-200 | Heat-Resistant Jellies Dental Impression Compounds Bakery Mixes |
400-600 cps @ 1% solids |
| F-500 | Re-formed Foods Batter Mixes Calcium-Reactive Applications Creme Fillings |
500-700 cps @ 1% solids |
PRIME F-200 is a minus 200 mesh sodium alginate designed for mixing with other dry ingredients and where rapid solubility is required
Multi-Kem Algiantes Feature
- High Viscosity at low solids in cold water
- Rapid Hydration
- Cleanliness that surpasses Codex requirements
- Wide range of mesh sizes
- High water-binding capacity
- Wide compatibility with other thickening agents
All Alginates Are Supported By
- Rapid order-processing and technical assistance, especially tailored for small to mid-size users
- Local supplies, warehoused from coast to coast
- Certificates of Analysis (COA) from the plant-site microbiological laboratory with every shipment