Alginates

Alginate was discovered in 1881 by E. C. C. Stanford, who was searching for useful products from kelp. He developed an alkali extraction method for a thick substance termed “algin,” that is, from algae, and afterward precipitated it by means of mineral acid. Algin was isolated by A. Krefting 15 year...

Full description

Saved in:
Bibliographic Details
Published inCooking Innovations pp. 69 - 90
Main Author Nussinovitch, Amos
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2014
Taylor & Francis
Taylor & Francis Group
Subjects
Food & beverage technology
Food Science
General References
Calcium Chloride Solution
Tamarind Kernel Powder
SALTED WATER
Sodium Alginate
Gum Arabic Solution
PGA
Wat
Gellan Gum
Calcium Acetate
Sodium Alginate Powder
Alginate Gels
Can
Sodium Alginate Solution
Mix Starch
Sodium Citrate Dihydrate
Alginic Acid
Propylene Glycol Alginate
Alkali Extraction Method
Alginate
Ice Cream Stabilizer
Gel Strength
Fresh Cut Product
Onion Rings
Online AccessGet full text

Cover

More Information
Summary:Alginate was discovered in 1881 by E. C. C. Stanford, who was searching for useful products from kelp. He developed an alkali extraction method for a thick substance termed “algin,” that is, from algae, and afterward precipitated it by means of mineral acid. Algin was isolated by A. Krefting 15 years later. In 1929, Kelco Co. began the profitable manufacture of algin in California. The extracted substance was initially utilized for can-sealing purposes and as a boiler compound. Utilization of alginate as an ice-cream stabilizer became significant in 1934. Ten years after that, propylene glycol alginate (PGA) was developed and manufactured commercially, leading to the establishment of alginate-production plants in the United States, Europe, and Japan.
ISBN:143987588X
9781439875889
DOI:10.1201/b15547-7