... - an enzyme of alginate derivatives. It occurs as white to yellowish brown filamentous, grainy, granular or powdered forms. The ... polymer in many ways compared to standard alginate. As compared to sodium alginates, it has reduced sensitivity to acid and calcium salts. ... in emulsifying, stabilizing, thickening and decentralizing, which allow it to be widely used in juice, beer, salad dressing, emulsified ...