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Used in ice creamDuring the 1880īs it was dicovered that kelp contained alginates. About 10 % of dried kelp is comprised of alginates. Alginates are used today in many products as an emulsifier which enables fats and water to mix, and as a thickener in the food industry. Alginates also give certain foodstuffs, medicine, paper, rubber and paint superior attributes. It is also used in the production of ice cream to prevent water forming into crystals, and thereby making ice cream softer. Read the ingredients on your food packets at home! If you see the numbers E 400 to E 405, then the packet contains alginates.
Ulla Gustavsson from Kungsbacka on the Swedish west coast has
a recipe for kelp crisps. Pick kelp that has grown in clean water, cut into
small pieces and boil for 30 minutes. After boiling, strain off the water
and dry in a kitchen cloth. Fry in hot oil and there after lay them on tissue
paper to take away the excess oil. Sprinkle with salt and sesame seeds.
Eat immediately before they became soft. Bon apetite!
Ice cream that contains E 401, a type of alginate.
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