ALGINIC ACID (LABHNIC)

About ALGINIC ACID (LABHNIC)

Alginic Acid, (C14H22O13), INS 400, is a natural algal polysaccharide biopolymer formed from chains of polyuronic acids and is extracted from algae in seaweeds like Laminaria.

Alginic acid can absorb 200-300 times its weight in water and solutes at low pH yielding a high viscosity, high pH gel.

Uses of Alginic Acid (LABHNIC)

• In the food industry & processed foods as a stabilizer or thickening agent. 
• Alginic acid is used in wheat flour products like noodles and bread to improve the product quality.
• Adding alginic acid to flour dough helps water retention and gives a soft texture to products.
• Alginic acid also influences properties of starch & proteins in wheat flour, causing reinforcement of the dough structure after cooking or baking.
• Alginic acid is often combined with aluminium hydroxide and magnesium carbonate to form antacids.