brown seaweed

Algalin is a chemical taken from brown seaweeds. It is used to make medicine.



  • Algin is used to lower cholesterol levels and to reduce the amount of heavy chemicals including strontium, barium, tin, cadmium, manganese, zinc, and mercury that are taken up by the body. Algin is also used for the prevention and treatment of high blood pressure.
  • In foods, algin is used in candy, gelatins, puddings, condiments, relishes, processed vegetables, fish products, and imitation dairy products.
  • In manufacturing, algin is used as a binding agent in tablets, as a binding and soothing agent in throat lozenges, and as a film in peel-off facial masks.


  • Whole algalin protein is a highly digestible protein ingredient containing 50% protein, along with fiber, healthy lipids, micronutrients and a unique amino acid profile. “With a neutral flavor and minimal interaction with other ingredients in formulation, whole algalin protein enables food developers to add protein and improve their end product’s nutritional profile without the need for reformulation,” says Matthew Patrick, vice president, technology, Solazyme Roquette Nutritionals. It is heat- and low-pH-stable.
  • “Whole algalin flour acts as a trans-fat-free and cholesterol-free healthy lipid alternative to butter, oil and eggs,” Patrick continues. “By using whole algalin flour, formulators can replace saturated fat with healthy monounsaturated fat, and reduce fat in a formula without increasing sugar. Whole algalin flour offers other important functional benefits, as well. It improves mouthfeel and provides a full, rich texture while also extending shelf life. It also acts as a texture modulator that, depending on the desired result, can create a final product that is either soft and moist, or crunchy. From a convenience perspective, whole algalin flour is not sticky and is easily managed in industrial equipment.”Because of its texture improvement and its moisture-retention properties, Patrick says  whole algalin flour is beneficial in challenging bar applications.


  • Algin seems to be LIKELY SAFE when used in food amounts. However, the safety of larger medicinal amounts is not known.


    • Medications taken by mouth (Oral drugs) interacts with ALGIN
      Algin is a thick gel. Algin can stick to medications in the stomach and intestines. Taking algin at the same time as medications that you take by mouth can decrease how much medication your body absorbs, and decrease the effectiveness of your medication. To prevent this interaction, take algin at least one hour after medications you take by mouth.

Other names

Alginate, Alginate de Sodium, Alginates, Alginato, Algine, Algue Géante, Ascophylle Noueuse, Ascophyllum nodosum, Goémon Noir, Laminaire Digitée, Laminaria digitata, Macrocystis pyrifera, Pacific Kelp, Sea Whistle, Sodium Alginate, Varech Palmé, Varech Porte-Poire




Food Product Design,





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