Naturally derived from marine plants and algae, seaweed hydrocolloids are often used in a wide range of plant-based applications-everything from vegetarian sausage casings to vegan beverages.

  • Extends the functionality of alginates into low pH systems e.g. dressings, beverages, acidified milk, fillings.
  • Secondary emulsifiers. Often used with xanthan gum to give smoothness
  • Can complex with proteins and hydrocolloids under alkaline conditions occasionally encountered in food product manufacture, e.g., noodles.
  • Highly esterified PGA's function as foaming agents, providing stability to beer and other foams, e.g., meringue.

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