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Salad alginates

Sodium alginate E401-E 404 Brown seaweeds Laminaria, Macrocystis, Ecklonia, Lessonia species North/South America, Europe, Australia, Africa Mannuronic acid, guluronic acid Sauces, salad dressings, desserts, fruit preparations, ice cream, water ices, onion rings, low fat spreads, bakery filling creams, fruit pies, textile printing, paper industry... [Pg.11]

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... [Pg.12]

Chem. Descrip. Propylene glycol alginate FCC standardized with dextrose Uses Emulsifier and stabilizer for salad dressings, meat and flavor sauces, milk shakes, fountain syrups, and fruit Juices Properties Wh. to yish. powd., flavorless > 95% through 80 mesh vise. 1000-1500 cps (2%) pH 3.64.3 Propymuls Range [Cognis]... [Pg.890]

Propylene glycol alginate (E405) is widely used in the USA as an emulsifier forthe preparation of salad dressings, lighter fats, and for stabilizing beer foam. [Pg.493]

See other pages where Salad alginates is mentioned: [Pg.223]    [Pg.433]    [Pg.1888]    [Pg.223]    [Pg.83]    [Pg.223]    [Pg.286]    [Pg.262]    [Pg.56]    [Pg.270]    [Pg.115]    [Pg.209]    [Pg.16]    [Pg.687]    [Pg.55]    [Pg.304]    [Pg.226]    [Pg.731]    [Pg.955]    [Pg.567]    [Pg.181]    [Pg.15]    [Pg.353]    [Pg.1157]    [Pg.2701]   
See also in sourсe #XX -- [ Pg.11 , Pg.154 ]



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