Alginate Acid, a polysaccharide extracted from kelp-like Phaeophyceae, formed by L-Mannuronic acid (M section) and D-Guluronic acid (G section), connected through 1,4-glucosidic bond. Alginate acid is in a instability state, and it can react with positive metal ion to form a series of alginate products.

Function:
Alginic acid is a natural polysaccharide extracted from brown seaweed, has numerous functionalities in food industry, such as thickening agent, stabilizer, emulsifier, texture improver, anti-retrogradation of starch and gel agent.

Application Area:
Due to Alginic acid's special chemical construction and excellent properties. Alginate acid can be widely applied as a natural additive in various kinds of food, such as wheat flour, noodles, frozen flour products, bakery, etc.