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Abstract

Alginate is one of the most significant of all the hydrocolloids used in food applications. In order to understand why this is so, this chapter describes those alginate characteristics which are crucial for food applications. In particular, emphasis is placed on how the nature of brown algae used for alginate extraction determines the alginate chemistry and thereby the functional properties and applicability of alginates.

Keywords

Sodium Alginate Brown Alga Calcium Alginate Gelling Agent Guluronic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • E. Onsøyen

There are no affiliations available

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