Alginates in Foods - Practical Food Rheology - page 123

Table 6.1 Key functions of alginate in food products (Walter, 1998; Draget
et al., 2006b)

Product Thickening agent Stabiliser Gelling agent

Ketchup ∗

Mayonnaise ∗

Margarine ∗

Milkshakes ∗

Fruit juices ∗

Liquors ∗

Ready-made soups ∗

Ice cream ∗ ∗

Sauces ∗ ∗

Dressings ∗ ∗

Frozen foods ∗

Syrups ∗

Dry mixed ∗

Pastry fillings ∗

Bakery icings ∗

Salad dressings ∗

Beer ∗

Fruit drinks ∗

Desserts ∗ ∗

Icing ∗

Topping ∗

Jams ∗

Puddings ∗

Bakery whipped cream ∗

Pie fillings ∗

Restructured foods ∗

Simulated fruit ∗

Mashed potatoes ∗

6.6.1 Gelling agent

A major advantage of alginates as gel formers over other gelling agents
lies in their ability to form gels at low (room) temperature, which are
thermo-irreversible, i.e. alginate gels are heat stable as described above
(Onsøyen, 2001). This thermal stability enables alginate to be used in
baking products. However, it should be noted that alginates are prone
to thermal and chemical degradation processes. Therefore, prolonged
heating may weaken the gel (Draget, 2000).
The room temperature gelling function is particularly valuable in
the restructuring of foods that may become damaged or oxidised under
high temperatures (e.g. meat products, fruits and vegetables). Reconsti-
tuted onion rings and pimento sections for use in olives are common
restructured foods produced using alginates (Brownlee et al. , 2009), in
which alginates enable the production of products of regular size and
consistency. This consistency in restructured material significantly facil-
itates mass production of these products. Alginates also have a number