Food additives data book - wordpres

Alginates are composed of blocks of polymannuronic acid, polyguluronic acid and mixed regions.
Ribbon-like structures are formed in solution and alginates with a high percentage of guluronic blocks
can be cross-linked (gelled) by divalent ions (e.g. calcium)
SYNERGISTS: Divalent ion, pectins
ANTAGONISTS: None known
FOOD SAFETY ISSUES: ADI 0–25mg/kg. The powder is combustible and emits toxic fumes when heated
LEGISLATION: Usage level: Limitation 0.002% (baked goods); 0.4% (alcoholic beverages); 0.4% (frostings); 0.6%
(egg products); 0.5% (fats/oils); 0.25% (gelatins/puddings); 0.4% (gravies); 0.5% (sweet sauces); 0.3%
other foods)
USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § 184.1187. UK: approved. Japan: approved
GRAS, USDA 9CFR 318.7 Europe: listed
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Clare, K. (1993) Algin. In: Whistler, R. L., and J. N. BeMiller (Eds.), Industrial Gums:
Polysaccharides and Derivatives. 3rd edition, pp. 105–143.
ANY OTHER RELEVANT INFORMATION: Alginates are natural polysaccharides which are extracted from brown seaweeds (Phaeophyceae).
Macrocystis pyrifera, Laminera hyperborea, Laminaria digitata, Laminaria japonica, Ascophyllum
nodosum, Ecklonia maxima and Lessonia nigrescens are the most important commercial sources of
alginates. Structurally distinct bacterial alginates can be obtained from Pseudomonas species and
Azotobacter species. Although algin, alginic acid, ammonium alginate, calcium alginate, potassium
alginate and sodium alginate are essentially different states of the same type of compound, for
legislative purposes they are listed separately
Calcium alginate 671