Alginate - Viscosity and gelation

4 important questions on Alginate - Viscosity and gelation

What is alginate used for in the food industry?

To stabilize dispersions and emulsions and consequently increase the viscosity and form gels.

Is a sodium alginate gel formed with heating and is it stable against heating?

It is formed without heating and is stable against heating.

What is a disadvantage of an alginate gel?

It is know to have syneresis upon storage.
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What kind of blocks are needed for alginate gelling?

Long guluronic acid (G) blocks, because calcium interacts strongly with these blocks.

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