pH Measurement in Algin Protein Production

Control pH to ensure a maximum protein yield
pH Measurement in Algin Protein Production

Resists Coating for Accurate pH Measurement

Algin is a protein derived from kelp, and is widely used in a variety of foods such as ice cream, mayonnaise and pet food. Algin is obtained from kelp in a two-step process. In the digestion phase, the kelp is first digested at a pH level of 12.5. This mixture is then acidified to a pH level of 1.2 - 1.5, where the algin is precipitated and separated. The acidification must be carefully controlled for maximum yield. If the pH level falls below 0.9, the algin will be destroyed. If the pH level is higher than 2, not all of the algin will be precipitated. During the precipitation phase, the mixture becomes a thick slurry and can coat the pH glass. However, pH can be measured successfully by using a coating-resistant pH sensor like the Rosemount™ 396P pH Sensor with shrouded tip or flat glass.

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