Its form as a flavorless gum, is used by the foods industry to increase viscosity and as an emulsifier.

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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

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Algiline
Algin (laminaria spp. and other kelps)
Algin (polysaccharide)
Alginate kmf
Alginic acid sodium salt
Algipon L-1168
Amnucol
Antimigrant C 45
Cecalgine TBV
Cohasal-IH
Ddarid QH
Dariloid QH
Duckalgin
Halltex
Kelcosol
Kelgin
Kelgum
Kelps
Kelset
Kelsize
Keltex
Keltone
Llaminaria spp. and other kelps
Lamitex
Mmanucol
Manugel
Manutex
Meypralgin r/lv
Mosanon
Nouralgine
Pectalgine
Proctin
Protacell 8
Protanal
Protatek
Snow algin H
Snow algin M
Sodium 3,4,5,6-tetrahydroxyoxane-2-carboxylate
Sodium alginate
Stipine
Tagat
Tragaya

Collection of sources used to create this food additive summary.