ammonium alginate

[ə′mōn·yəm ′al·jə‚nāt]

(organic chemistry)

(C₆H₇O₆·NH₄)_nA 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.

Comparison of Thermal Decomposition of Polystyrene Products vs. Bio-Based Polymer Aerogels

Thassu, "Ammonium alginate," in Handbook of Pharmaceutical Excipients, p.

Alginate: Current Use and Future Perspectives in Pharmaceutical and Biomedical Applications