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It is primarily used in making confections, frostings, gelatins, puddings, processed fruits and fruit juices.\u003c\/p\u003e\n\u003cp\u003eFor low salt diets and sodium intake suppression, potassium alginate is in more demand than sodium alginate.\u003c\/p\u003e\n\u003cp\u003eThe function(s) performed by the food additive when used in cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBulking agent - A filler substance that increases food bulk without increasing available energy value significantly\u003c\/li\u003e\n\u003cli\u003eCarrier - A substance used to dissolve, dilute or disperse a food additive or nutrient without altering its function; typically to improve handling\/application.\u003c\/li\u003e\n\u003cli\u003eEmulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water\u003c\/li\u003e\n\u003cli\u003eFoaming agent - Facilitates the formation of foam in a liquid or solid food\u003c\/li\u003e\n\u003cli\u003eGelling agent - Facilitates the formation of a gel to change food texture\u003c\/li\u003e\n\u003cli\u003eGlazing agent - A substances that gives food a shiny appearance or provides a protective coating\u003c\/li\u003e\n\u003cli\u003eHumectant - A substance that helps prevent food from drying out\u003c\/li\u003e\n\u003cli\u003eSequestrant - A substance which controls the availability of a cation\u003c\/li\u003e\n\u003cli\u003eStabiliser - A substance that maintains the uniform dispersal of substances in a food\u003c\/li\u003e\n\u003cli\u003eThickener - A substance that increases the viscosity of a food\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eit absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water. Its color ranges from white to yellowish-brown. 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It is primarily used in making confections, frostings, gelatins, puddings, processed fruits and fruit juices.\u003c\/p\u003e\n\u003cp\u003eFor low salt diets and sodium intake suppression, potassium alginate is in more demand than sodium alginate.\u003c\/p\u003e\n\u003cp\u003eThe function(s) performed by the food additive when used in cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBulking agent - A filler substance that increases food bulk without increasing available energy value significantly\u003c\/li\u003e\n\u003cli\u003eCarrier - A substance used to dissolve, dilute or disperse a food additive or nutrient without altering its function; typically to improve handling\/application.\u003c\/li\u003e\n\u003cli\u003eEmulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water\u003c\/li\u003e\n\u003cli\u003eFoaming agent - Facilitates the formation of foam in a liquid or solid food\u003c\/li\u003e\n\u003cli\u003eGelling agent - Facilitates the formation of a gel to change food texture\u003c\/li\u003e\n\u003cli\u003eGlazing agent - A substances that gives food a shiny appearance or provides a protective coating\u003c\/li\u003e\n\u003cli\u003eHumectant - A substance that helps prevent food from drying out\u003c\/li\u003e\n\u003cli\u003eSequestrant - A substance which controls the availability of a cation\u003c\/li\u003e\n\u003cli\u003eStabiliser - A substance that maintains the uniform dispersal of substances in a food\u003c\/li\u003e\n\u003cli\u003eThickener - A substance that increases the viscosity of a food\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eit absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water. Its color ranges from white to yellowish-brown. It is sold in powdered form.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis product is certified Kosher (Pareve) by OK Kosher\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAvailable in 2-Oz \/ 8-Oz \/ 16-Oz Packages\u003c\/span\u003e\u003c\/p\u003e"}

Potassium Alginate - Used as a thickener in the food industry

Product Description

Potassium Alginate (E402) is an extract of seaweed and is used as a thickener in the food industry and as a gelling agent and emulsifier. It is primarily used in making confections, frostings, gelatins, puddings, processed fruits and fruit juices.

For low salt diets and sodium intake suppression, potassium alginate is in more demand than sodium alginate.

The function(s) performed by the food additive when used in cooking.

  • Bulking agent - A filler substance that increases food bulk without increasing available energy value significantly
  • Carrier - A substance used to dissolve, dilute or disperse a food additive or nutrient without altering its function; typically to improve handling/application.
  • Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water
  • Foaming agent - Facilitates the formation of foam in a liquid or solid food
  • Gelling agent - Facilitates the formation of a gel to change food texture
  • Glazing agent - A substances that gives food a shiny appearance or provides a protective coating
  • Humectant - A substance that helps prevent food from drying out
  • Sequestrant - A substance which controls the availability of a cation
  • Stabiliser - A substance that maintains the uniform dispersal of substances in a food
  • Thickener - A substance that increases the viscosity of a food

it absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water. Its color ranges from white to yellowish-brown. It is sold in powdered form.

This product is certified Kosher (Pareve) by OK Kosher

Available in 2-Oz / 8-Oz / 16-Oz Packages

$9.45 $12.95
Maximum quantity available reached.
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