These are derived from brown seaweed and contain calcium alginate, which turns into a sodium alginate gel when it comes in contact with wound fluid. They are available as pads or ropes.
brownie mixfrozen foods and dessertsramon noodlesrelishesand salad dressings
The purpose of alginate is to serve as a thickening, stabilizing, and gelling agent in various food and pharmaceutical applications. It is commonly used in the food industry to help improve texture, provide better mouthfeel, and enhance the stability of products like sauces, dressings, and desserts. In pharmaceuticals, alginate is utilized as a binder, disintegrant, and controlled-release matrix in tablet formulations.
desserts, milkshakes, dairy products, canned foods, frozen foods, salad dressings, cake mixes and meringues. also some kitchen and bathroom products I was surprised to find that is what Velveeta is made from along with whey protein.
The chemical formula of sodium alginate is (C6H7O6Na)n.
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These are derived from brown seaweed and contain calcium alginate, which turns into a sodium alginate gel when it comes in contact with wound fluid. They are available as pads or ropes.
yes
dressings make salads taste better
Alginate acid is used in preparation of medicines like Gaviscon, Bisodol, Aslione. They are used for making prosthetics, life casting and dentistry, for thickening soups and jellies.
The scientific term is that it is a macromolecule of alginic acid & its sodium salts. The basic moiety is sodium-polymannuronate. You can find more information here: http://www.answers.com/topic/sodium-alginate http://www.answers.com/topic/alginate-2 http://www.answers.com/topic/alginic-acid http://www.answers.com/topic/moiety
there is 1253 calories in a pasta salad with dressings.