The ability to give viscosity and improved
mouthfeel is why xanthan is used in ice
cream; it is cold soluble as well as heat and
pH stable and therefore suitable for low pH
ice cream like sorbet and water ice.
Alginate
Alginate is a polysaccharide with a high molecular
weight, occurring as insoluble salts
in the cell walls and intercellular spaces of
brown algae. Alginate is extracted from
the algae by an extraction process where
it is converted into a water soluble salt. The
degree of polymerization can be controlled
during the extraction and alginate qualities
with different functionalities can thereby
be made. The alginate molecule consists of
a chain of mannuronic and gulucorinic acid
units. The chain length, together with the
order and ration between M and G units
determines the properties of the alginate.
Different salts can be attached to the acid
groups giving the option to have different
alginate salts like: sodium alginate, potassium
alginate etc. Each type of alginate salt
has its own E-number and solubility and
functional properties varies between the
alginate salts. Sodium alginate is the most
commonly used in the ice cream industry.
Alginate is due to its high molecular weight
very useful to give viscosity and in ice cream it
can provide a unique relatively short texture. It
also imparts good melting resistance and storage
stability due to its water binding ability.
Alginate
• Cold soluble
• Slows meltdown
• Provides unique mouthfeel/texture
• Fresh eating properties
Pectin
The source of pectin is citrus fruits and apples.
Pectin is located in the peel and isolated
by an extraction process. Pectin is, based on
its molecular structure, divided into three
types: High ester pectin with a degree of
esterification above 50%, low ester conventional
pectin (LC pectin) with a degree of
esterification below 50% and low ester amidated
pectin (LA pectin) where a part of the
ester groups are replaced with amide groups.
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includes preparations with vegetables, herbs,
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conventional and organic farming. These
customized applications include many
products such as: yoghurts, curds and quarks,
hard and soft cheese, cream cheese, spreads,
sauces, dips and dressings.
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