Of potassium alginate – Usage Note

Thickeners, stabilizers.FAO / WHO (1984) provides: potassium alginate purposes and limited for pickles, 500m g / kg (alone or in combination with other co-solvent); carrots, canned, 10g/kg (alone or in combination with other thickeners); instant soup, soup 3000mg/kg (canned mackerel, sardines and their products alone or in combination with sodium alginate); 20g/kg meter (only canned soup alone or with other thickenersor gelling agent in combination); (alone or in combination with other thickeners, products containing butter or other fats and oils); buttermilk green beans and yellow pods, beans, sweet corn, mushrooms, asparagus, green peas, canned, 10g/kgcottage cheese (cream mixture) 5g/kg (alone or in combination with other stabilizers and carrier); cream cheese, 5g/kg (used alone, or in combination with other thickeners); ham, pork tenderloin GMP; cream (used alone or in combination with other thickeners and modifiers used only pasteurized whipped cream or UHT whipped cream and disinfection cream); potassium alginate after fermentation by heat treatment of the flavoring yogurttheir products, 5 g / kg (alone or in combination with other stabilizers); cold, 10g/kg (to the final product, alone or in combination with other emulsifiers, stabilizers and thickeners); U.S. FDA regulations(1989); uses and limited for candy and pastries frosting, 1%; pudding, 0.7%; processing of fruits and fruit juices, 0.25%; other food process requires the use of not more than 0.01%. Poor application sour fruit juices and acidic foods, unfit for use.