Alginate stabilizer

Dariloid . [Kelco] Alginates stabilizer, emulsifier, thickener to dairy industry. 

Synthesis of alginate stabilized gold nanoparticles by y- and seed particles enlargement, 79,405-408. 

Anh, N.T., Phu, D.V., Duy, N.N., Du, B.D., Hien, N.Q. Synthesis of alginate stabilized gold nanoparticles by y-irradiation with controllable size using different Au " concentration and seed particles enlargement. Radiat. Phys. Chem. 79, 405 08 (2010)... 

FDA testing and previous studies have verified that 150-250 cP is an ideal range for decreased sodium alginate injection resistance in many standard over-the-wire microcatheter systems and increased calcium alginate stability in gel form (Becker et al, 2005 2007). As for newer flow-directed microcatheter systems, an injectable biomaterial requires a lower alginate viscosity range (1-150 cP) to accommodate the microcather s minimal inner diameter. 

Dey S, Sherly MC, Rekha MR, Sreenivasan K. Alginate stabilized gold nanoparticle as multidrug carrier evaluation of cellular interactions and hemolytic potential. Carbohydr Polym. 2016 136 71-80. 

Uses. Alginates are used in a wide range of appHcations, particularly in the food, industrial, and pharmaceutical fields (25—27). As shown in Table 5, these appHcations arise from the properties of gelation, thickening/water holding, emulsification, stabilization/binding, and film forming. 

A rapid activity loss (a few days) was observed with whole cells. Immobilisation increased the stability and continuous production of L-phenylalanine was possible using alginate bead immobilised cells of P. fluorescerts for 60 days. However, to achieve this the cofactor pyridoxalphosphate had to be continuously added to the beads to correct for the dissociation of the cofactor and loss from the cells. 

Flavor emulsions are similarly stabilized by the viscosity produced upon addition of a vegetable gum, such as tragacanth, Irish moss extract, arabic, a cellulose gum, or one of the alginates, to the aqueous phase. Here the oil phase, in the form of the flavor, is in small proportion to the water. In the absence of the acetic acid, contained in the vinegar of the French dressing. 

Propylene glycol alginate is not sensitive to mix acidity or calcium ions and is replacing sodium alginate for stabilization of ice cream 0.10 to 0.20% use is recommended. 

The hydrocolloids used stabilize this type of icing by their ability to form a gel or a highly viscous solution. Agar-agar, locust bean gum, sodium alginate (combined with a buffer and calcium salt), Irish moss extract, pectin, and karaya gum are hydrocolloids used. The finished icing may contain from 0.1 to 0.5% hydrocolloids. 

The viscosity of an emulsion can be of crucial importance for its stability, especially the viscosity of the external phase. A high viscosity reduces creaming and also lessens the tendency of particles to coalescence and produce phase separation. Examples of the widely used viscosity-imparting agents are alginates, bentonite, carboxymethylcellulose, polyvinyl pyrrolidone, hydroxypropylcellulose, and carbomer. 

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