Date of this Version
METABOLISM STUDIES WITH ALGIN AND GELATIN By HUGO W. NILSON and J. M. LEMON, UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON: 1942
Algin, a salt of alginic acid extracted from kelp, and gelatin, produced from animal bones and skins, are used as stabilizing agents in the manufacture of ice cream and in certain other food products. Studies were conducted over a period of 10 weeks to determine the nutritive effects of the vegetable gum of algin and the protein of gelatin.
The apparent digestibility of algin varied directly with the level fed. Algin was utilized efficiently after absorption. Gelatin was highly digested irrespective of the level fed, but more food was required per unit increase in live weight. No characteriztic symptoms were noted that couldbe attributed to acute or chroninic toxicity. Both algin and gelatin were found to be wholesome foods.