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.