A substance extracted from brown seaweed that is used to thicken, stabilize, and improve the texture of foods and other products.
From 'alga' (Latin for seaweed) combined with the chemical suffix '-in.' The compound was first isolated in the 19th century from kelp and other brown algae. The term reflects the scientific naming convention of identifying compounds by their source material.
Algin is hiding in your ice cream, jam, and even some toothpastes! Seaweed-derived algin can absorb up to 300 times its own weight in water, making it perfect for creating that smooth, creamy texture—and it's completely natural and vegan-friendly.
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