Gellants

Gellants: substances that give texture to a food by the formation of a gel. The gelling substances have been used in the production of foods prepared for a long time. Among the gelling substances is starch and gelatin. Biotec S.A. It is a leader in gelling agents, developing its own formulas with pure alginates. Alginic acid is obtained from different types of algae (Macrocrystis, Fucus, Laminaria, etc.) by extracting it with sodium carbonate and precipitating it by acid treatment. The gels that form the alginates are of a chemical type, and are not reversible when heated. The gels are formed in the presence of calcium, which must be added in a controlled manner to achieve the formation of ordered molecular associations. This property makes the alginates unique among all gelling agents.