Algin (sodium alginate)

Algin is extracted from kelp. Algin and sodium alginate are used as stabilizers in the commercial production of ice creams and sorbets. Some algin products made for the industry combine sodium alginate with sugar and sodium citrate. The base mixture must be at 155° to 160°F(68° to 71°C) when the algin is added in order for it to dissolve.