Alginate is a rather recent discovered technology for the stabilization of fruit systems. Alginate provides the required texture in combination with the available ions in the finished product. Alginate may be used in a wide range of fruit products, soluble solids, pH-levels and process methods. Alginate can either be added directly to the fruit system or as a pre-dissolved solution. Alginate can be used in:
Gelling powders to be sold in supermarkets
Typical benefits of Alginate in these applications are:
Works in a wide pH range.
Works in a wide range of soluble solids
Suitable for all common processes
Excellent flavour release
Alginate is cold soluble
Thermo irreversible or thermo reversible after gelling.