Alginate Application in Food
Because of the thickening property, alginates are often used in sauces, syrups and topping for ice cream. Adding alginate can make icings non-sticky and allow the baked goods to be covered with plastic wrap. Water-in-oil emulsions such as mayonnaise and salad dressings are less likely to separate into their original oil and water phases if thickened with alginate. When it comes to milk acid condition, PGA (Propylene Glycol Alginate) are often used because alginate forms alginic acid insoluble mater if condition is acid. When producing chocolate milk, the cocoa can be kept in suspension with the addition of alginate/phosphate mixture.
In frozen food and artificial imitation food, alginate can be used to perform gels, to keep the structure of gels and prevent the shrink. Alginate can also be used as a protective layer of the fruit and meat to increase the stockage time
Besides viscosity and gel properties, alginates are also used in food industry for its stability. In ice cream, the addition of alginate reduces the formation of ice crystals during freezing, giving a smooth product. Alginate also reduces the rate at which the ice cream will melt. When producing beer, adding a little PGA (Propylene Glycol Alginate) will provide a stable, longer lasting beer foam. Sometimes, sodium alginate performs as a better agents to classify the wine and removing the unwanted coloring.