Sodium Alginate is a natural hydrocolloid derived from brown seaweed, used for thickening, gelling, and stabilizing food products.
Sodium Alginate is extracted from brown algae and appears as a white to light yellow powder. It dissolves in cold water to form viscous solutions and can create heat-stable gels in the presence of calcium ions.
Key functional properties:
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Strong water-binding capacity
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Forms elastic, heat-resistant gels
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Improves texture and structure
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Enables controlled gelation (especially with calcium systems)
Unlike gelatin, sodium alginate gels do not melt when heated, making it ideal for applications requiring thermal stability. It is widely used in modern food processing, including restructured foods and encapsulation techniques.
Industries & Applications
Dairy
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Ice cream
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Cheese analogues
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Dairy desserts
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Improves body and stability
Confectionery
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Jelly-type candies
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Fruit fillings
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Encapsulated flavors
Beverage
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Fruit preparations
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Thickened beverages
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Suspends pulp and solids
Bakery
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Fillings and toppings
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Improves moisture retention
Ice Cream
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Texture stabilization
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Improved melt resistance
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Ice crystal control
Fried Food
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Batter systems
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Coating adhesion and stability
Biscuits & Cookies
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Cream fillings
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Decorative gels and layers
Pamara Group is a trusted supplier of this product, providing consistent quality and dependable supply.
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