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:

• Table jam

• Fruit filling

• Fruit purees

• Yoghurt preparations

• 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

• Adjustable spreadability

• Low cost-in-use

• Alginate is cold soluble

Thermo irreversible or thermo reversible after gelling.