date:May 14, 2020
ulosic products traditionally used for structure in vegetable protein products. Alginates improves the interaction between the protein, lipid and water components of the food system.
Algogel works by naturally helping these components form a stable structure, which leads to enhanced texture and flavor.
Reinventing cordon bleu
Another new line from Algaia is its alginate-based Satialgine DVA series, often used in combination with carrageenans extracted from fresh Chilean seaweed. Launched at F