algin

From alga +‎ -in.

• IPA^(key): /ˈæl.dʒɪn/

algin (plural algins)

1. Any of various gelatinous gums, derivatives of alginic acid, derived from marine brown algae and used especially as emulsifiers or thickeners.
   • 1950, Valentine Jackson Chapman, Seaweeds and Their Uses, 3rd edition, page 194:

     Algin was first discovered by Stanford in the early 1880's, and there is little doubt that the event was the beginning of a new era in the use of seaweeds. […] Since Stanford discovered algin the name has been applied to a number of substances derived from alginic acid.

   • 2002, George S. Brady, Henry R. Clauser, John A. Vaccari, Materials Handbook, 15th edition, →ISBN, page 826:

     All the algins are edible, but they pass unchanged through the alimentary tract and add no food value.

   • 2008, Robert Edward Lee, Phycology, 4th edition, →ISBN, page 459:

     Algin comprises about 10% of the dry weight of the kelps (Smith, 1955), and is mostly the salt of alginic acid.

• “algin”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.

• Gilan, Glina, Laing, Langi, Liang, align, ganil, liang, ligan, linga