Laminaria seaweed originates in many of the "Northern" waters also phaeophycase from red seaweeds. Also, may be gottent from giant kelp, Macrocystis pyrifera
Characteristics	Solubility in Cold Water; sodium alginate is water soluble (ref Fennema, 1996). Others low viscosity emulsifier pH ~7.5
Uses	bakery jelly pie filling ice cream beverage emulsions bulking agent protective colloid beverage confectionary gels French dressing meat sauce flavor emulsion dessert gels milk puddings syrups, toppings, purees frozen fruit dietetic foods dry mixes icings Thickening/Waterholding properties: frozen foods, pastry fillings, bakery icings, dry mixes, fruit preparations Stabilizing purposes: dressings, toppings, sauces, gravies, soups, milk shakes gel-forming properties: puddings, mousses, pie and pastry fillings, dessert gels, restructured foods forms, nonmelting gels (dessert gels, fruit analogs, other structured foods); meat analogs; alginic acid forms soft, thixotropic, nonmelting gels (tomato aspic, jelly-type bakery fillings, filled fruit-containing breakfast cereal products) (ref. Fennema, 1996).
Key Characteristics	gels with Ca2+, viscous, not very pseudoplastic solutions (ref. Fennema, 1996).