Dairy products algin

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. 

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. 

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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