Food Additive of Potassium Alginate

Potassium Alginate , as a feed additive of thickeners and stabilizers. FAO / WHO (1984) states: Purpose and limit of, for pickles, 500m g / kg (alone or in combination with other co-solvent); canned carrots, 10g / kg (alone or in combination with other thickeners) ; instant soup, soup, 3000mg / kg (alone or in combination with sodium alginate); mackerel, sardines and other canned products, 20g / kg (only canned soup meter, alone or in combination with other thickeners or a gelling agent in combination); pod green beans and yellow beans, sweet corn, mushrooms, asparagus, canned green peas, 10g / kg (alone or in combination with other thickeners, food containing butter or other fats); dairy farming cheese (with cream mixture), 5g / kg (alone or in combination with other stabilizers and carriers); cream cheese, 5g / kg (alone or in combination with other thickeners); ham, pork tenderloin by GMP; cream (alone or in combination with other thickeners and modifiers only for pasteurized UHT whipped cream or whipped cream and sterilized cream); heat-treated after fermentation and flavored yogurt products, 5 g / kg (alone or in combination with other stabilizers); cold, 10g / kg (in the final food dollars, or alone, stabilizing and thickening agents in combination with other emulsifiers); US FDA regulations (1989 ); and limit the use of, for icing cakes and candy, 1%; pudding, 0.7%; processed fruits and fruit juices, 0.25%; other food according to process requires the use of no more than 0.01%. In larger sour and acidic fruit juices in food applications poor results, it should not be used.

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