THE BROWN ALGAE-ALGIN FROM KELPS AND FUCOIDS 101 



In the Food Industries. Since algin has been found to be nontoxic and nutritious 

 (Nilson and Lemon, 1942), it has many uses in the food industries. One of the 

 most important uses is as a stabilizer in ice cream, sherbets, ices, chocolate milk, 

 and cheese. During the past few years sodium alginate has come to be more 

 frequently used as an ice cream stabilizer, replacing the less stable gelatin. This 

 is indicated by the smaller size of the ice crystals in the alginate-stabilized 

 products. Sodium alginate also more efficiently retards coarsening during storage 

 and distribution because its enormous hydration capacity is not affected, to any 

 appreciable extent, by temperature changes. Moreover, the whipping ability of 

 mixes containing an algin stabilizer is 35 per cent more than that of similar mixes 

 containing gelatin. The amount of algin used is not limited by the melting 

 characteristics of ice cream since sodium alginate does not form a gel at low 

 concentrations. Aging of ice cream mixes containing sodium alginate is un- 

 necessary because they attain their maximum viscosity almost immediately on cool- 

 ing and the resulting mixes are quite uniform, regardless of age. 



According to Sommer (1938) the advantages of sodium alginate over gelatin 

 as an ice cream stabilizer are as follows: (1) less required, (2) uniform viscosity 

 of the mix during aging, (3) similar or better whipping quality of the mix, 

 (4) lighter color (although the mix is slightly more colored), (5) smoother and 

 cleaner melt-down, without any serum drainage or wheying-off, and (6) "cleaner" 

 flavor. The disadvantage of sodium alginate is its failure to dissolve when added 

 to cold mix. On this account the mix should be warmed to 150° to 160° F (65° 

 to 71° C) before the alginate is added. 



Although sodium alginate is valuable as a stabilizer in sherbets and ices, a 

 special alginate composition is required. It is also extensively used as a suspend- 

 ing agent for the cocoa fibers in chocolate milk (Green, Clark, Mann, and Preble, 

 1937). Only 0.2 per cent of this composition is needed to prepare a smooth 

 chocolate milk of uniform viscosity. 



Sodiimi alginate is also used in making soft cheeses and cheese spreads. Mack 

 (1938) suggested the use of 0.1 to 0.2 per cent sodium alginate in making cream 

 cheese, whole milk cheese of the Neufchatel type, and cheese spreads. The 

 alginate should be dissolved in hot water and added to the cream before pasteuri- 

 zation. As much as 0.8 per cent sodium alginate may be used in cheese spreads 

 packed in glass containers by the "hot pack process." 



Alginates are often employed in many bakery products, such as icings, fillings, 

 meringues, marshmallow toppings, jellies, glazes, syrup, and bread. They are also 

 contained in puddings and similar desserts, confectioneries, French and other 

 salad dressings, flavor emulsions, meat sauces, and whipping cream. 



Miscellaneous Uses of Seaweeds 



The most important modern uses of seaweed and marine plants, other than 

 those which have been considered, are for fertilizer, animal feed, sizing, paper 

 manufacturing, upholstering, and mattress making. Of these various uses fertilizer 

 is the most general since some seaweed is used in this way on practically every 

 seacoast. 



Seaweed as Manure. For many centuries seaweeds have been used to increase 

 crop yields in Japan, China, Great Britain, France, Canada, and many other 

 countries that have extensive seacoasts. When the beneficial results of adding 



