Algin

Algin is a polysaccharide derived from the cell walls of brown algae. It is widely used in various industries, including food, pharmaceuticals, and textiles, due to its gelling, thickening, and stabilizing properties.

Chemical Composition

Algin, also known as alginic acid, is composed of mannuronic acid and guluronic acid units. These units are arranged in blocks, which can vary in composition and sequence, affecting the properties of the algin.

Sources

Algin is primarily extracted from brown algae species such as Laminaria, Macrocystis, and Ascophyllum. The extraction process involves treating the algae with an alkaline solution to release the algin.

Uses

Food Industry

In the food industry, algin is used as a food additive for its ability to form gels and act as a thickener. It is commonly found in products like ice cream, jelly, and salad dressings.

Pharmaceutical Industry

In the pharmaceutical industry, algin is used as an excipient in tablet formulations and as a stabilizer in suspensions and emulsions.

Textile Industry

In the textile industry, algin is used as a thickening agent in dyeing and printing processes.

Properties

Algin exhibits unique properties such as high viscosity, gel-forming ability, and stability under a wide range of pH levels. These properties make it a versatile ingredient in various applications.

Related Pages

• Polysaccharide
• Brown algae
• Food additive
• Excipient
• Thickening agent