Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Any of several derivatives, such as sodium alginate or alginic acid, of a gelatinous polysaccharide extracted from certain brown algae and widely used as a thickening, stabilizing, emulsifying, or suspending agent in industrial, pharmaceutical, and food products, such as ice cream.
from The Century Dictionary.
- noun A mucilaginous substance obtained from certain algæ, Laminaria stenophylla and L. digitata.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) A nitrogenous substance resembling gelatin, obtained from certain algæ.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Any of various
gelatinous gums , derivatives ofalginic acid , derived fromalgae .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a gum used especially as a thickener or emulsifier
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The Brown Seaweeds produce a different kind of hydrocolloid, algin, which is a polymer of guluronic and mannuronic acids.
Chapter 7 1991
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They store some of their energy in the sweet sugar alcohol mannitol, which can amount to a quarter of the dry weight of fall-harvested kelp, and their typical mucilaginous material is algin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They store some of their energy in the sweet sugar alcohol mannitol, which can amount to a quarter of the dry weight of fall-harvested kelp, and their typical mucilaginous material is algin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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These special carbohydrates turn out to be useful for making jellies (agar) and for thickening various foods (algin, carrageenan).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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These special carbohydrates turn out to be useful for making jellies (agar) and for thickening various foods (algin, carrageenan).
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Busco a otras personas que vivan en Tinguindin para hablar via el email, especail algin que me pueda mandar photos de tinguindin.
Tinguindin,Mich. 2001
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Busco a otras personas que vivan en Tinguindin para hablar via el email, especail algin que me pueda mandar photos de tinguindin.
Tinguindin,Mich. 2001
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Here again, the reader is referred to the detailed account on algin in the publications by Levring et al., (1969) and Chapman and Chapman (1980).
Chapter 7 1991
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The tropical seaweeds containing exploitable quantities of algin include species of Sargassum, Turbinaria,
Chapter 7 1991
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Perhaps many of our dentists are also not aware of the fact that dental industries also make very extensive uses of algin, in various dental preparations.
Chapter 7 1991
skipvia commented on the word algin
A compound which is extracted from algae and used in puddings, milk shakes and ice cream to make these foods creamier and thicker and to extend shelf life. See Still Hungry?
January 24, 2008
reesetee commented on the word algin
I like a little algin and guar gum with my ice cream.
January 24, 2008
skipvia commented on the word algin
You don't want to take any chances with substandard mouth feel.
January 24, 2008
reesetee commented on the word algin
Heaven forfend!
January 24, 2008