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| Application |
Type of Alginate |
Functions and Benefits |
| Bakery Creams |
Protanal® |
■ Instant gelling and thickening; heat stability; range of different textures; good mouthfeel and flavor release |
| Dressings |
Protanal Ester |
■ Thickening, stabilizing, emulsifying; good mouthfeel; acid stable |
| Fruit Juices |
Protanal Ester |
■ Stabilizing, emulsifying |
| Fruit Fillings and Preparations |
Protanal |
■ Gelling, thickening, stabilizing; prevents syneresis; excellent heat stability; cold and hot process; wide range of different textures; available for low to high brix systems |
| Ice Cream and Sorbet |
Protanal |
■ Stabilizing; controlled viscosity; prevents crystal formation and shrinkage; contributes to even and slow meltdown |
| Low Fat Spreads |
Protanal |
■ Stabilizing; good mouthfeel, texture and flavor release |
| Restructured Foods |
Protanal |
■ Excellent gelling ability; heat stability; easy to form |
| Yogurt |
Protanal |
■ Stabilizing; good mouthfeel, texture and flavor release |
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| Application |
Type of Alginate |
Functions and Benefits |
| Beer |
Profoam® |
■ Improves and maintains foam levels |
| Petfoods |
Protanal |
■ Gelling of heat-resistant and retortable meat-like chunks |
| Textile Printing |
Lamitex,® Scotex® |
■ Gives the desired rheology to print pastes; is inert to dyes and fibers; has excellent wash-out properties; is extremely pure |
| Paper |
Scogin® |
■ Enhance greaseproof properties, oil resistance, and solvent holdout; improves rheology, water-retention, runability, ink holdout, and printability |
| Welding |
Protaweld™ |
■ Lubricant stabilizer and “green strength” agent in the extrusion of high quality welding rods |
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