date:Nov 27, 2012
ansportation, where ice cream may be exposed to large changes in temperature.
In bakery applications, alginate is used to form gels, thicken fillings and reduce liquid bakery fillings being absorbed into the pastry crust. Other common uses include in sauces, imitation cherries, olive oil spread, apple pies and restricted meat.
Recent research by a number of universities revealed that the use of alginate in food and drink can help tackle obesity and aid weight loss.
Researchers at the Universi