Dairy alginates

As with carrageenan, another seaweed extract, the ability to bind to calcium makes alginates useful in dairy products as a thickener. It also makes alginates useful as wound dressings, where they absorb fluids, and stop bleeding, and act as a scaffold. 

Beresford NA, Mayes RW, MacEachem PJ, et al. 1999. The effectiveness of alginates to reduce the transfer of radiostrontium to the milk of dairy goats. J Environ Radioact 44 43-54. 

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

Krasaekoopt, W., Bhandari, B., and Deeth, H. 2004. The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int. Dairy J. 14 737-743. 

Roy, D., Goulet, J., and Le Duy, A. (1987) Continuous production of lactic acid from whey permeate by free and calcium alginate entrapped Lactobacillus helveticus. J. Dairy Sci., 70, 506-513. 

Propylene glycol alginate (PGA, propane 1,2-diol alginate) E405 Alginic acid Propylene oxide Salad dressings, meringues, ice cream, noodles, fermented milk drinks, dairy desserts, beer... 

The FNB-NRC recommends that many added sources of iodine in the American food system, such as iodophors in the dairy industry, alginates, coloring dyes, and dough conditioners, be replaced wherever possible by compounds containing less or no iodine. This recommendation was prompted because the iodine consumed by human beings has increased in recent years, and there is evidence that the quantity of iodine presently consumed in the United States is well above the nutritional requirement. Although there is no direct evidence of an increased human iodine toxicity problem because of the increased intake, there is some concern that if this trend continues, the greater iodine concentration may contribute to an increase in thyroid disorders. 

Emulsifiers, stabilizers and gelling agents (frozen food, sauces and seasonings", pastries and ice creams, preserved meat, beer and fruit juices), reconstituted food (commercially produced fruit tarts, fruit in syrup, and olives/anchovies. . . ) Microbeads of alginates for yeast encapsulation for the production of champagne and of microorganisms for the dairy industry. 

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