Application Note | March 3, 2010

pH Control Maximizes Yield In Algin Production

Source: Emerson Process Management, Rosemount Analytical

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Application Note: pH Control Maximizes Yield In Algin Production

Kelp is harvested from the ocean as a source of protein for use in a variety of foodstuffs ranging from ice cream to mayonnaise to pet food. pH control is used to ensure that a maximum yield of protein (algin) is obtained from the kelp.

Algin is obtained from kelp in a two-step process. First, the kelp is digested at a pH of 12.5. The mixture is then acidified to a pH between 1.2 and 1.5. In that pH range, the algin is precipitated and can be separated from the reaction mixture. The acidification must be carefully controlled to produce the maximum yield. If the pH falls below approximately 0.9, the algin will be destroyed. If the pH is higher than approximately 2, not all of the algin will be precipitated.

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Application Note: pH Control Maximizes Yield In Algin Production

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