Emulsifiers food, algin

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... 

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. 

Ches 500. [CasChem] Nonfat diymilk, xanthan gum, propylene glycol, alginate, glyceryl stearate, sodium glyceryl oleate phosphate food grade stabilizer emulsifier for cosmetics and pharmaceuticals. 

Kelgin . [Kelco] Algin and alginates gdling agent emulsifier, stabilker fiv foods, dtarmaceuticals, industrial use. 

Kelmar . [Kelco] Potassium alginate gellant, emulsifier, stabilizer in foods, industrial applies., bodying agent for creams and lotions, dental impressions. 

Keltose . [Kelco] Calcium alginate, ammonium alginate gellant, emulsifier, binder, stabilizer for food and industrial applies. 

Superloid . [Kelco] Refined ammonium alginate gum used as gelling agent thickener, emulsifier, film-forming agent suspending agent and stabilizer in food, pharmaceutical, and industrial... 

Another potential source of carbohydrate for colon bacteria consists of polysaccharides which are added to foods as emulsifiers (e.g. guar gum, alginate) or which are used as stool softeners (e.g. psyllium). Plant polysaccharides such as guar gum are also being evaluated for use in the treatment of diabetes because they retard glucose absorption (, ). The amount of polysaccharide from these sources will vary from person to person but could be appreciable in some cases. 

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