Alginates

Alginates have become increasingly important recently, in line with the growth of the processed food industry, and are now among the most widely used gums. They have excellent thickening, suspending, emulsifying, stabilizing, gel- and film-forming properties, and can be dispersed in both hot and cold water. They are used in ice cream, where they prevent ice crystals from forming, and in other desserts and syrups, bottled salad dressings, and many dairy products including processed cheese; but they are not used in domestic cookery.