Alginates have been used for years in food processing as an ingredient that supports product quality and stability. These are natural salts of alginic acid obtained from brown seaweed, most commonly in the form of sodium alginate. In technological practice, they are used e.g. in the production of meat products such as kabanos sausages. However, it is worth looking at alginates from a broader perspective – their properties make them not only a technological additive, but also a raw material with great functional potential.
Mechanism and structure of the alginate gel
In practice, alginates are additives capable of forming stable gels in the presence of water and other auxiliary raw materials. The crosslinking and stabilisation properties of alginate gels in the presence of calcium ions determine their suitability for use in the forming, structuring and coating of food products.
In the solutions used by PROMAR, the alginate gel is a combination of sodium alginate, water and carefully selected functional components. This product is a complete application system – ready for implementation in the production process without the need for additional preparation of raw materials on the part of the plant.
Technological properties and quality of the alginate gel
When analysing the properties of alginate, attention should be paid primarily to its ability to gel in a controlled manner, bind water and stabilise the structure of the product. These parameters directly translate into production repeatability and the final quality of the products.
In the case of solutions from PROMAR, the production process is carried out in accordance with the highest standards of hygiene and quality control. The gel undergoes complete homogenisation, which allows for a uniform structure to be obtained. The production stage is followed by stabilisation at a strictly controlled temperature, eliminating the risk of stratification or rheological instability during storage.
PROMAR’s advantage lies in its uniquely selected recipe, technological process and precisely defined sequence of adding ingredients when making the gel. This ensures that the product meets the highest requirements of our customers. The result is a completely clear, homogeneous gel.
The most important functional features are as follows:
- 100% plant-based,
- no GMOs or allergens,
- high microbiological safety,
- compliance with HALAL and KOSHER certifications,
- low application doses,
- shelf life of up to 11 months,
- transparent and coloured variants.
The use of alginates in the production of casings and moulded products
The wide application of alginate stems directly from its structure-forming properties and the possibility of precisely controlling the parameters of the casing. The alginate gel is currently one of the most effective alternatives to natural intestines, especially in high-performance and automated production.
This technology is used in many segments of processing. Kabanos sausages are a particularly important category – one of the largest markets for protein snacks in Poland. High sales dynamics require calibre stability, flexibility and resistance of the casing to drying and smoking processes. In this context, the use of our alginate gel or powder allows for repeatable parameters while maintaining high production efficiency.
These solutions are used e.g. in the production of:
- kabanos sausages,
- raw and scalded sausages,
- smoked and scalded products,
- fish products,
- plant-based alternatives,
- pet food
For more information about our application solutions based on the alginate casing, please contact our representatives. We will be happy to discuss the available options, advise you on the best solutions for your plant or production line and arrange a presentation.
PROMAR’s competences and technological resources
Alginate solutions at PROMAR are not just a raw material, but a comprehensive implementation system. The projects are backed by a team of specialists in food technology and production processes. Many years of experience mean that the company does not limit itself to supplying the component, but actively participates in developing final solutions.
For over a decade, implementations based on various applications of alginate have been supported – from laboratory tests to industrial scale. The know-how was built up during hundreds of tests carried out in collaboration with processing plants.
Research infrastructure and the Application Centre
The technological facilities include modern laboratories, a product development department, a quality department and an Application Centre. This is a space that allows testing on actual products – without the need to involve the customer’s production line.
The tests are conducted e.g. on meat, fish and vegetable fillings. This allows for the evaluation of the practical properties of alginate casings under conditions similar to industrial ones and for the rapid modification of recipe, texture or application parameters.
ALGINATOR – an alginate gel production system
A key element of PROMAR’s machinery park is the Alginator system – equipment designed specifically for the production of alginate gels. This is an efficient, fully automatic and easy-to-use device, which allows us to fully control the process. This results in a gel with very high technological properties, ready for direct use in production. This approach allows the properties of alginate to be fully exploited in terms of repeatability and quality of the final products.
Alginates as a strategic pillar of business
Alginate technology is one of the key areas of the development of Promar based in Zawiercie. This is the segment in which research, technological and application resources are invested.
Alginates are not merely an addition to the product range, but its strategic foundation. Our company continues to develop new products, application methods and solutions tailored to the dynamically changing food processing market. This is an area that receives long-term attention, both in terms of innovation and practical production implementations. The company’s development strategy is linked to this product category, as we see it as one of the areas with the greatest potential for growth and expansion into foreign markets.