It is a co-polysaccharide consisting of D-mannuronic acid and L-guluronic acid.
The derivatives are soluble and include sodium, potassium and ammonium alginate an propylene glycol alginate. Solubility declines with increasing molecular weight and increasing concentration.
Alginate was first described by Stanford in 1881, and the name is now used as the general term for the range of alginic acid salts that can used in foods.
It is used as a tablet disintegrant and as an antacid ingredient.
In foods its function as gelling agent, thickening agent, stabilizer, flocculent and bulking agent.
It is well known that of the reduction in pH is performed in a controlled manner, it is possible to form alginic acid gels.
There is a wide range of applications outside the food world, and alginates is a very exciting hydrocolloid widely explored by scientific groups.
Alginic acid
