Crucial alternatives to meet growing clean-label demand
Like carrageenans, alginates are also seaweed extracts, although their source is brown seaweed found in abundance off the French coast. Widely used as natural stabilizers, thickeners, and gelling agents, alginates improve the texture of baked goods and the consistency of crème fillings and dairy items like ice cream, custards, and spreads. They even help stabilize processed deli meats and restructured seafood products.
