VIVAPUR® Alginate
Natural hydrocolloid with powerful thickening and gelling properties obtained from fresh brown seaweed.
VIVAPUR® Alginate is produced from certain species of brown seaweed harvested off the coast of Brittany. In the seaweed, the natural polysaccharide alginic acid provides flexibility and strength in the cell walls to withstand tidal forces. It is isolated by a non-alcoholic extraction process based on many years of experience and converted into sodium alginate and a series of other salts. Each product has its own functional properties to be used as a thickener or gelling agent for various food applications.
Key Benefits of VIVAPUR® Alginate
Texture
Thickening and gelling agents that provide viscosity, texture and heat stability.
Process flexible
Controlled cold gelation and tailor-made solutions for individual production processes.
Consumer Acceptance
European production standards, no treatment with organic solvents like alcohol, label friendly.
Sustainability
Sustainable seaweed harvest ensured by national harvest regulations and short transport routes to the production plant.
Non GMO
Halal
Kosher
High Quality
Natural Based Hydrocolloid
Vegan
Applications of VIVAPUR® Alginate
Whether in bake-stable fillings for pastries, to prevent ice crystal growth in ice cream, to improve the texture and emulsion stability of meat and meat alternatives, or to use in sausage casings, the possibilities with VIVAPUR® Alginate are huge. Single alginates and a series of tailor-made functional systems are available to meet the desired requirements for each application.
Product | Benefits | Applications |
|---|---|---|
VIVAPUR® Alginate ABN | Stabilization of drinks | Dairy beverages, retorted milk drinks, retorted vegetable drinks |
VIVAPUR® Alginate ADC | Improvement of texture, consistency and mouthfeel in neutral dairy desserts. | Pourable dairy custards, retorted desserts, retorted vegetable drinks |
VIVAPUR® Alginate BC / BDG / GCF | Easy to prepare, cold soluble. Large span of texture (from smooth to firm) and of texture development (from rapid to slow). Provides bake stability. Provides freeze/thaw stability. | Baker’s custards, instant mousses, flans |
VIVAPUR® Alginate EVA | Propylene glycol alginate as texturing, thickening and emulsifying agent for various food applications. | Acidic dairy products, sorbets, sauces and dressings |
VIVAPUR® Alginate FB | Produces a smooth, pumpable texture for easy handling. Provides shape and bake stability. Creates uniform fillings with an appealing shiny appeareance. Prevents syneresis. | Bakery fruit fillings |
VIVAPUR® Alginate FD / FDG / FDS | Sodium alginates for gelling, thickening and film forming. Various particle sizes, wide range of viscosity and gel strength. | General food applications (cream, desserts, restructured fruits like pimento stripes,…) |
VIVAPUR® Alginate IC / FGP | Provides unique texture and creaminess, control of ice crystals. | Ice cream, dairy products, desserts |
VIVAPUR® Alginate LFS / LSP | Stabilizes emulsions, compensates fat and/or protein reduction. Provides excellent melting properties and flavor release. | Low-fat spreads, margarine |
VIVAPUR® Alginate MU / RMB | Form stability, heat stable emulsions, texture improvement, fat replacement, less raw material input, cost reduction, vegetarian/vegan solutions, easy processing. | Meat and meat alternatives, fat analogs, restructured meat and fish applications |
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