Nalgin ULV is a very low viscosity product. 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.

Ingredient Name: Brown Seaweed

Functions: Gelling Agent, Viscosity Modifier

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Food Ingredients Functions
    Ingredients
    Brown Seaweed
    Technologies

    Features & Benefits

    Product Highlights
    • 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.

    Applications & Uses

    Recommended Uses & Known Applications
    • Bakery and Dessert Gels
    • Dry Mixes
    • Frozen Desserts
    • Icings
    • Milk Puddings
    • Pie Fillings
    • Restructured Foods
    • Sauces
    • Syrups and Toppings
    • Processed Cheese
    • Salad Dressings
    • Beverages

    Regulatory & Compliance

    Regulatory information
    21 CFR – 184.1724. Sodium alginate is approved for general use in food products.

    Packaging & Availability

    Packaging Information
    55 pound, poly-lined paper bags.

    Storage & Handling

    Storage and Shelf Life
    • Store properly sealed in a cool, dry environment.
    • Re-certify specifications after 2 years.