Alginate - Food Grades

Alginates are one of the most flexible of the hydrocolloids in terms of processing. They provide viscosity and form true gels without heating. Moreover they are thermally stable and continue to provide functionality even when food is heated. They are effective at high and neutral pH levels and are useful as suspending agents, foam and emulsion stabilisers, for providing cling properties and as coagulating agents.

Alginates are widely used in the food industry as a gelling agent, often to reconstitute powdered and dried foods, and also to thicken the frothy head on drinks such as lager. They have also made headlines as a study has shown it could be used to make "junk" food healthier by replacing some of the fat content. The product is also high in fibre and other studies have shown it to strengthen the mucous of the stomach wall and slows digestion down. Other studies have shown it to enable noodles and rice to be made with a low glycaemic index.

Alginates are tasteless so can be added to recipes with little or no impact on taste but with many advantages.

Chemcolloids have an exclusivity agreement with a leading Far East manufacturer and have done a lot of research and development work with Alginates.