Sodium Alginate is used to stabilise the foam in beer, for gelations in icings, toppings, restructured foods and simulated fruit pieces. (hawkinswatts.com)
In frankfurters, pate and luncheon meat, the unique combination of emulsifying and gelation of Solanic's potato proteins yields very stable products, with excellent texture and mouthfeel. (foodnavigator.com)
The Satiagel range includes several different products designed for use in hot and cold filled creamy and demouldable desserts, dairy beverages and to enable quicker gelation and faster demoulding within the confectionery market. (dairyreporter.com)