| FEMA | N/A |
| CAS | 9005-32-7 |
| EINECS | 232-680-1 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes | |
| Odor | N/A |
| Flavor | N/A |
| Material Notes | marine algal polysaccharide; a linear copolymer consisting mainly of beta-1,4-linked d-mannuronic acid and alpha-1,4-linked l-glucuronic acid; xantalgin is a dental impression material. Alginates are used to improve food texture, e.g. in ice cream, pie fillings. Emulsifier, stabiliser, thickener Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where it, through binding water, forms a viscous gum. In extracted form it absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water.[1] Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms. (Wikipedia) |