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Application
Alginate (E400-E404) is one of the most
versatile hydrocolloids and is used in a wide range of food,
pharmaceutical and specialty applications for:
 Thickening
Stabilising
Gelling
Film
forming
Sodium Alginate (E401) is often used
for thickening and stabilising. The addition of very small
quantities
of calcium ions increases the viscosity considerably. It
is used in pie fillings to thicken and suspend the fruit
and to prevent water migration into the crust. Sodium Alginate
is used to stabilise the foam in beer, for gelations in
icings, toppings, restructured foods and simulated fruit
pieces. Another common use of sodium alginate is as an
emulsion stabiliser in such products as ice cream and whipping
cream.
Alginate is added to hamburger patties and reformed meat pieces where it forms
a gel network to hold moisture and prevent shrinkage.
The other derivative of alginic acid that finds considerable use in the food
industry is Propylene Glycol Alginate (PGA) (E405).
This does
not
form
gels with calcium but is stable in acid conditions. Its main use, therefore,
is as a thickener
and
emulsion stabiliser in acid sauces, fruit and water ices.
| APPLICATION |
FUNCTION |
FMC PRODUCT |
| Ice Cream & Sorbet |
Controls ice crystallisation without serum separation.
Improves texture and whipping. |
Protanal blend |
| Meat injection |
Improves succulence and yield. Prevents shrinkage upon
cooking. |
Protanal GP 1044 |
| Ground Meat emulsions |
Improves succulence and yield. Prevents shrinkage upon
cooking. |
Protanal GP 1044 |
| Artificial Cherries |
Provides gel structure and heat stability. |
Protanal GP 2734 |
| Reformed Onion rings |
Provides gel network and heat stability. |
Protanal LF 120 |
| Cold water set jellies |
Produces a firm gel network within 1 hour using cold
water. |
Protanal DG 4664 |
| Bakery Creams |
Instant gelation and thickening. Creams made with alginate
are also heat stable. |
Protanal blend |
| Fruit fillings |
Imparts bake stability. Improves flavour release when
used with starch. |
Protanal blend |
| Salad Dressings |
Assists in emulsification, thickening and stabilisation. |
Protanal Ester SD 8440 |
Chemistry
Alginate (E400-E404) is produced by brown seaweeds (Phaeophyceae,
mainly Laminaria).
Alginate is made up of long chains of two monomers -- guluronic acid and mannuronic
acid. The chains can be made of all one monomer, or mixtures of each. The stems
of kelp are made of chains with more guluronic acid, and the leaves (fronds)
have more mannuronic acid. Guluronic chains bind tightly to calcium; in mannuronic
chains the calcium is more easily replaced by sodium, allowing the fibres to
swell easily.
Alginate is the collective name used for the salts and organic derivative
of Alginic Acid. Alginic acid is insoluble; therefore the food industry generally
uses the soluble sodium salt of propylene glycol alginate.
The most widely known
use of sodium alginate is in the production of calcium alginate gels. Calcium
alginate is insoluble and in calcium ions are released slowly into a solution
of sodium alginate a smooth homogeneous gel is formed. Gels can be formed at
0.5% alginate and are thermally irreversible. They are generally clear and vary
in texture, from brittle to elastic depending on the calcium: sodium ratio, the
pH and source of alginate. Gel strength can similarly be altered from a weak
pumpable gel to a rigid sliceable gel by the careful balancing of calcium ions,
sequestrant, and calcium releasing agents.
Properties
Alginate is cold water-soluble. A hydration time of 5 - 30 minutes is normal
but this is dependent upon particle size. The solutions vary in viscosity and
appearance depending on the grade. The addition of calcium ions increases the
viscosity considerably. In most cases sugar and salt make little difference to
the solution, except by increasing the effective alginate concentration and inhibiting
hydration.
The texture of alginate gels can be altered from elastic to brittle, weak to
strong by altering the ration of the ingredients.
Gels are thermally irreversible.
 More
detailed information on alginates click
here (pdf).
Or contact Alan
Bulmer.
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 For
more information on FMC BioPolymer, our
supplier of Alginates, please click
here. |
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