Calcium alginate is a water-insoluble, gelatinous, cream coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate.

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

• Antifoaming agent - Prevents or reduces foaming of foods

• 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.

• 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

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

Alginic acid calcium salt
Calginate
Combinace
Kaltostat

Collection of sources used to create this food additive summary.