algin

American  

[al-jin] / ˈæl dʒɪn /

noun

Chemistry.

1. any hydrophilic, colloidal substance found in or obtained from various kelps, as alginic acid or one of its soluble salts.

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algin British  

/ ˈældʒɪn /

noun

1. alginic acid or one of its esters or salts, esp the gelatinous solution obtained as a by-product in the extraction of iodine from seaweed, used in mucilages and for thickening jellies

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algin Scientific  

/ ăl′jĭn /

1. A mucilaginous polysaccharide occurring in the cell walls of brown algae. Its derivatives are widely used as thickening, stabilizing, emulsifying, or suspending agents in industrial, pharmaceutical, and food products, such as ice cream.

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Etymology

Origin of algin

First recorded in 1880–85; alg(ae) + -in ²

Example Sentences

Buttermilk, cakes, icings, candy and even tooth paste are smoothed by a fraction of 1% of algin.

From Time Magazine Archive

Now seaweeds are wanted for their algin and agar-agar, used in dairy, bakery and confectionery.

From Time Magazine Archive

The algin extracted from the Pacific kelp can be used as a rubber surrogate for water-proofing cloth.

From Creative Chemistry Descriptive of Recent Achievements in the Chemical Industries by Slosson, Edwin E.