Hawkins Watts New Zealand

Products
Acidulants
Antifoams
Antioxidants
Aromatics
Bulking Agents
Cocoa
Colours
Dehydrated Products
Emulsifiers
Flavours
Hydrocolloids
: Agar
: Alginate
: Carrageenan
: CMC
: Gelatine
: Guar Gum
: Gum Acacia
: Locust Bean Gum
: MCC
: Pectins
: Tara Gum
: Xanthan
Inclusions
Minerals
Nutraceuticals
Preservatives
Sweeteners
SMALL PACKS
Products - Hydrocolloids > Alginate
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.


Back to the top


Using Our Ingredients:

For more information on the use of alginate in food applications, from our Technical Toolbox:

Ice Cream using Alginate and Carrageenan (FMC BioPolymer) (pdf)

Calcium Salts used in Alginate/Calcium Reactions (pdf)


The Hawkins Watts New Zealand Gum Selector
The Hawkins Watts New Zealand Gum Selector
To help determine which hydrocolloid/s are right for your application or product, use our unique Gum Selector.

How to Place an Order with Hawkins Watts New Zealand - CLICK HERE

Our Supply Partners:

For more information on FMC BioPolymer, our supplier of Alginates, please click here.
Acidulants
Antifoams
Antioxidants
Aromatics
Bulking agents
Cocoa
Colours
Dehydrated products
Emulsifiers
Flavours
Hydrocolloids
Inclusions
Minerals
Nutraceuticals
Preservatives
Sweeteners
Bakery
Beverages
Confectionery
Dairy
Meat
Spreads, sauces, fruits
Technical Toolbox
Using Our Ingredients
Product Development Tools
Reference Literature
Useful Links
Quality Toolbox
Policies
Audits
HACCP-based FS Program
Product Documentation
Our People
Our Newsletter
Our Supply Partners Contact us
How to Place an Order
Request a Document
Request a Sample
Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
W   www.hawkinswatts.com
Copyright © Hawkins Watts Limited
Hawkins Watts New Zealand is the trading name of Hawkins Watts Limited
Legal statement & disclaimer | :
Design by FoodWorks