Alginate is a natural hydrocolloid extracted from brown seaweed. It provides gelling, thickening and film-forming properties for a number of food and non-food applications.
The JRS VIVAPUR® Alginate range comprises alginic acid, from which our alginate salts and blends are made, especially designed to meet applications needs.
|VIVAPUR® Alginate FD||Gelling, thickening and film-forming.||General food applications (cream, desserts, restructured fruits like pimento stripes,…)|
|VIVAPUR® Alginate BC||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|
|VIVAPUR® Alginate IC||Provides unique texture and creaminess, control of ice crystals.||Ice cream|
|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 LFS||Stabilizes emulsion Compensates fat and/or protein reduction. Provides excellent melting properties and flavor release.||Low-fat spreads|
|VIVAPUR® Alginate MT||Form stability, heat stable emulsions, texture improvement, fat replacement, less raw material input, cost reduction, vegetarian/vegan solutions, easy processing.||Meat and meat alternatives, restructured meat and fish applications|
|VIVAPUR® Alginate CH||Yield increase in cheese production, good casein coagulation, excellent taste in the end product, firm texture, pleasant "juicy" mouthfeel, less raw material input, cost reduction, equally suitable for recombination and ultrafiltration technology, easy application in existing plants.||White cheese, e.g. feta and further cheese categories|