Algaia introduces next-generation seaweed extract

17 Nov 2017

Algaia has introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts. The alginate line will be launched at FiE.

Algaia has introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts. The alginate line, which will be launched at FiE, is said to provide a unique rich and creamy texture in desserts such as low-fat dairy flans.

The Satialgine line of alginate ingredients is designed to create a rich, creamy indulgent texture without the use of eggs or traditional additives.

“One of the biggest challenges was to prevent the interaction of our alginate with calcium,” said Fabien Canivet, Applications Manager for Algaia. “Alginate ingredients are well known to strongly interact with calcium, creating potential technological complexity limiting their use by dairy manufacturers.”

“Our Satialgine series is an easy-to-use solution providing an innovative texture for the dairy industry, offering a rich, creamy, indulgent profile with a low fat advantage. It also can be used to great effect in non-dairy desert formulations based on soy, almond, or coconut.”

Thanks to alginate properties such as solubility at low temperatures, Algaia says its new alginate can help manufacturers save time and energy; preserve sensitive ingredients (vitamins, flavours); and reduce fat oxidation making the overall process and product more cost-effective.

Algaia harvests brown algae just a few kilometers from its plant in Brittany, France, to ensure a constant fresh, local supply of the raw material. The company minimizes transportation time prior to processing, reducing greenhouse gas emissions and need for seaweed preservation.

“The functionality of the alginate is enhanced by the freshness of the seaweed,” said Frederic Faure, Business Development Director for Algaia. “Our ability to control the supply chain from the sea to the manufacturer’s plant allows for high traceability.”

“Consumers, especially Millennials, demand indulgent desserts with creamy texture, yet without the guilt. This new alginate enables manufacturers of dairy and vegan products to attain both.”