Algelin

Algelin is a term that appears to be a misspelling or a less common alternative spelling for alginate. Alginates are a family of linear polysaccharides, or complex carbohydrates, extracted from brown algae. They are primarily composed of mannuronic acid and guluronic acid residues linked together. Alginates are known for their ability to form gels in the presence of divalent cations, such as calcium ions. This gelling property makes them highly versatile in various applications.

In the food industry, alginates are widely used as thickening agents, stabilizers, and gelling agents in products like ice cream, yogurt, jams, and processed meats. They can also be used to create spherified liquids, a technique known as molecular gastronomy. In the pharmaceutical and medical fields, alginates are utilized in wound dressings due to their ability to absorb exudate and create a moist healing environment. They are also used in dental impression materials and as a binder in tablet formulations. Furthermore, alginates have found applications in biotechnology for cell encapsulation and drug delivery systems. The specific properties of an alginate, such as its gelling strength and viscosity, depend on the ratio of mannuronic to guluronic acid residues and the molecular weight of the polymer.