Jellies alginates

Algin or Alginic Acid is a protein of marine algae and is found in many seaweeds. Its principal source of prepn is as a by-product of the extraction of iodine from kelp, principally from Laminaria digitata. It has been used mainly in Japan, for the prepn of films, fabric dressing, and for thickening jellies. Its soln in Na carbonate can be used as a... 

Slightly soluble calcium phosphates can be used to control the availabiUty of Ca " in the formation of calcium pectinate or calcium alginate gels. In this way, optimum performance can be obtained in their use in jams, jellies, aqueous desserts, and so on. The beneficial effects from alginates, combined with phosphates, on the properties of ice cream and frozen desserts have been known for some time [104,105]. 

Many natural hydrogels are known to be constituents of the extracellular matrix, mucin, glycocalix and so on. Jelly is a well-known example of the use of hydrogels in food. Hydrogels can be obtained from many hydrophilic polymers, either natural (e.g. cellulose, dextran, alginate, hyaltuonic acid, chitosan, pectin) or synthetic (e.g. poly(vinyl alcohol) (PVA), PEG, poly(vinyl pyrrolidone) (PVP), PHEMA, polyacrylamides). 

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