Definitions
American Heritage® Dictionary of the English Language, Fourth Edition
- n. Any of several derivatives, such as sodium alginate or alginic acid, of a gelatinous substance 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.
Century Dictionary and Cyclopedia
- n. A mucilaginous substance obtained from certain algæ, Laminaria stenophylla and L. digitata. It slightly resembles gelatin, but differs from that in not coagulating to a jelly and in not being precipitated by tannin, from albumin in not coagulating by heat, and from gum arabic in being precipitated by mineral acids and several organic acids. Insoluble algin is a nitrogenous acid, alginic acid. This forms soluble salts with the alkaline metals; those of the heavy metals are for the most part insoluble in water. The solutions of algin are very viscid. It has 14 times the viscidity of starch and 37 times that of gum arabic. It may be used as a thickener and for flxing iron and aluminium mordants in calico-printing, as a waterproof dressing for cloth, and for emulsifying oils and clarifying wines and spirits. It may be obtained in thin transparent sheets, forming a substitute for parchment paper, gutta-percha, or gelatin; and it dries up to a horny substance which may be turned and polished like ivory or the ivory-nut.
Wiktionary
- n. Any of various gelatinous gums, derivatives of alginic acid, derived from algae.
GNU Webster's 1913
- n. (Chem.) A nitrogenous substance resembling gelatin, obtained from certain algæ.
WordNet 3.0
- n. a gum used especially as a thickener or emulsifier
Etymologies
- From alga + -in. (Wiktionary)
- alg(a) + -in. (American Heritage® Dictionary of the English Language, Fourth Edition)
Examples
“The Brown Seaweeds produce a different kind of hydrocolloid, algin, which is a polymer of guluronic and mannuronic acids.”
“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.”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“These special carbohydrates turn out to be useful for making jellies (agar) and for thickening various foods (algin, carrageenan).”
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Busco a otras personas que vivan en Tinguindin para hablar via el email, especail algin que me pueda mandar photos de tinguindin.”
“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).”
“The tropical seaweeds containing exploitable quantities of algin include species of Sargassum, Turbinaria,”
“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.”
“Many medicinal substances are also delivered to the patients in the form of capsules which are coated with algin.”
“Team Millennia Song/Choreographer List: "tonight" - algin sterling. "ditch that" - patrick cruz. "being a girl" - george anzaldo/pat cruz”
“Millennia Song/Choreographer List: "tonight" - algin sterling. "ditch that" - patrick cruz.”
Lists
These user-created lists contain the word ‘algin’.
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Public List: Still Hungry?
Recent discussions on luncheon led me on an interesting and somewhat disturbing journey through food processing journals.
acceptable daily ..., food processing, modified atmosphe..., mouth feel, gumminess, uniformity of chew, cohesiveness, plate coverage, eye appeal, bun coverage, cheese loaf, non-globular protein and 4 more...
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Gums & Resins
Naturally occurring gums and resins.
amber, copal, dammar, mastic, sandarac, ammoniacum, gamboge, elemi, scammony, myrrh, turpentine, copaiba and 155 more...
Tweets
Looking for tweets for algin.
reesetee Heaven forfend! Jan 24, 2008
skipvia You don't want to take any chances with substandard mouth feel. Jan 24, 2008
reesetee I like a little algin and guar gum with my ice cream. Jan 24, 2008
skipvia 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? Jan 24, 2008