Alginate

 
 
 

A naturally-occurring, sustainable food ingredient extracted from brown seaweed

 
 
 

Alginate is a polysaccharide derived from brown seaweeds that offers superior gelling properties. It helps to impart freeze/thaw stability and offers a broad range of flow properties for aqueous-based systems.

The seaweeds used to produce alginates are incredibly sustainable. Wild harvested brown seaweeds use no land and require no fertilizers or irrigation. Seaweeds are harvested using sustainable ocean management and harvesting practices. This makes it a great ingredient for today’s environmentally conscious consumers.

Key Benefits

  • Prevents moisture migration, including syneresis and purge control
  • Helps to restructure foods such as fish or meat
  • Improves the bake stability and mouthfeel of fillings
  • Retards ice crystal formation and helps control meltdown
 
 
 

Product Name

Benefits

Application

PROTANAL®

For fruit fillings:

Easier to disperse, excellent bake stability, enables gelling at a wide range of sugar levels, provides excellent shelf stability, improves clarity and gloss, provides good fruit flavor and appearance.

For cream fillings:
Allows for both slow and quick setting.

For ice cream and frozen desserts:

Improves mouthfeel and shelf life by retarding ice crystal formation. Helps control meltdown.

For both hot or cold structured foods:

Allows better utilization of raw materials with no waste materials in the process. Is “heat and freeze”-thaw stable and provides the necessary mechanical strengths for processing.

For sausage casings:

Provides the necessary mechanical strengths for processing.

  • Bakery fillings
  • Dairy foods and desserts
  • Restructured foods, meat, sauces and dressings
  • Dressings
  • Sauces
  • Beverages, including non-dairy

 
 
 

Application Areas

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With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, DuPont stands out as your go-to solutions provider.
 
 
 
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