ammonium alginate

ammonium alginate

[ə′mōn·yəm ′al·jə‚nāt]
(organic chemistry)
(C6H7O6·NH4)n A high-molecular-weight, hydrophilic colloid; used as a thickening agent/stabilizer in ice cream, cheese, canned fruits, and other food products.
References in periodicals archive ?
Casein, pectin, ammonium alginate, and sodium hydroxide (all Fisher Scientific), sodium montmorillonite ([Na.sup.+]-MMT; PGW grade, cation exchange capacity of 145 meq/100 g; Nanocor Inc.), extended EPS foam (FOAMULAR[R] 150, Owens Corning), and Cellofoam[R] (Cellofoam North America Inc.) were all used as received.
Low flammability, foam-like materials based on ammonium alginate and sodium montmorillonite clay.
Thassu, "Ammonium alginate," in Handbook of Pharmaceutical Excipients, p.