Alginate emulsifier

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

Alginic acid Linear polymer made of P-1, 4-D-mannuronic and 1-glucuronic acids Extracted from brown algae, the polymer sodium salt and not the free acid or calcium salt dissolves in water Thickening, emulsifying, or gel-forming agent... 

Poncelet, D. Lencki, R. Beaulieu, C. Halle, J.P. Neufeld, R.J. Fournier, A. Production of alginate beads by emulsifi-cation/internal gelation. 1. methodology. Appl. Microbiol. Biotechnol. 1992, 38 (1), 39 5. 

Ammonium alginate is widely used in foods as a stabilizer, thickener and emulsifier. It is also used in pharmaceutical preparations as a color-diluent, emulsifier, film-former, and humectant. 

In foods, calcium alginate is used as an emulsifier, thickener, and stabilizer. 

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