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Applications of Alginates in Food

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Alginates: Biology and Applications

Part of the book series: Microbiology Monographs ((MICROMONO,volume 13))

Abstract

Alginates are a group of viscous polysaccharides derived from brown seaweeds and produced as an extracellular matrix by some bacterial species. Traditionally, alginates have been used as thickeners, emulsifiers and stabilising agents in a number of food applications. A number of new food applications are emerging for alginates, based on their unique biochemical and biophysical properties. These applications are discussed within this review, as are the nutritional properties of dietary alginates, and their physiological actions in humans.

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Authors and Affiliations

  1. School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK

    Iain A. Brownlee & Chris J. Seal

  2. Institute of Cell & Molecular Biosciences, Medical School, Newcastle University, Newcastle upon Tyne NE2 4HH, UK

    Matthew Wilcox & Jeff P. Pearson

  3. Technostics Ltd, The Deep Business Centre, Kingston upon Hull HU1 4BG, UK

    Peter W. Dettmar

Authors
  1. Iain A. Brownlee
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  2. Chris J. Seal
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  3. Matthew Wilcox
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  4. Peter W. Dettmar
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  5. Jeff P. Pearson
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Correspondence to Iain A. Brownlee .

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    © 2009 Springer-Verlag Berlin Heidelberg

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    Brownlee, I.A., Seal, C.J., Wilcox, M., Dettmar, P.W., Pearson, J.P. (2009). Applications of Alginates in Food. In: Rehm, B. (eds) Alginates: Biology and Applications. Microbiology Monographs, vol 13. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-92679-5_9

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