Alginates, Calcium
Synonym(s): Not available at this time
CAS Number: 9005-35-0
E Number: 404
INS Number: 404
International Organisations
Codex Alimentarius
- Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
- Classification, Food Category, Functional Class and Recommended Usage is not available at this time
FIVS Classification
Category 4 – Not naturally occurring in grapes and treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage. International Organisation of Vine and Wine (OIV) Objective, Origin and Scope of Application Calcium alginate is obtained from a 1 % aqueous solution of potassium alginate or alginic acid placed in contact with a 20 % aqueous solution of calcium chloride. Beads of calcium alginate can be produced by dropping droplets of potassium alginate solution into a calcium chloride solution. Beads of calcium alginate, dry or wet, can contain yeasts or lactic bacteria, dry or wet. They are used for foam forming purposes in the bottle for sparkling wine or to restart alcoholic fermentation in still wines or to start the malolactic fermentation. These beads can be coated with a double layer of potassium or calcium alginate or with colloidal silica to prevent the precipitation of the yeasts or bacteria incorporated into the beads.
Usage in Winemaking:
Calcium Alginates are commonly used in wine as clarifying agents to remove solids from solution, or may also entrap bind enzymes which can then be filtered out of the finished wine. It is best used in wines with high acid and low pH and is usually utilised in conjunction with gelatin or bentonite.
See FIVS technical papers for more information - click here.
