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Alginic Acid

Alginic Acid is a jelly-like, commercial thickening agent derived from brown seaweeds such as Kelp.

In its powdered form, it can be light or yellowish-beige.

Alginic Acid thickens, and stabilizes an emulsification by holding particles in suspension. Consequently, you'll find it in bottles of salad dressings, cans of gravies and bottles of milk shakes.

Alginic Acid helps stop jellies, mousses and aspics from melting.

It is also used in pastry fillings.

Alginic Acid does not dissolve in water.

See also:


Alginic Acid; Arrowroot; Bisto Instant Gravy Granules; Bisto; Carrageen; Cassava Flour; Clearjel; Filé; Genugel; Guar Gum; Lecithin; Locust Bean Gum; Lotus Root Flour; Malanga Flour; Marshmallow Powder; Panade à la frangipane; Panade; Pectin; Thickeners; Water Chestnut Flour; Wild Mango; Xanthan Gum

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Oulton, Randal. "Alginic Acid." CooksInfo.com. Published 29 June 2004; revised 07 November 2007. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/alginic-acid>.

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