Alginates
Alginates are salts of alginic acid, which is a polyuronide made up of a sequence of two hexuronic acids: beta-D mannuronic acid and alpha-L guluronic acid. Alginates are extracted from brown seaweeds and are used as partially non-thermoreversible gelling and thickening agents in various industries.
The useful properties of alginate brown seaweeds were known to the ancient Chinese and the Romans, who used them for medical cosmetic purposes. Production of alginates on an industrial scale began in the United States in the 1930s. Originally, alginates were produced for the manufacture of canned food used at sea.
Alginate Brands
- Satialgine® alginate
- Algogel® alginate
- Cecalgum™ alginate
Restructured products
- Meat
- Fruits
- Vegetables
- Fishes (internal/external gelation)
Alginate Functionality
- Thickening and gelling agents (Satialgine® alginate - thickening; Algogel® alginate - gelling)
Alginate Applications |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
