Sodium Alginate is a natural polysaccharide extracted from brown seaweed. Due to its unique reaction with calcium ions, it has an unparalleled position in the food industry for creating heat-stable gels and spherification technology.
Instantly gels upon contact with calcium salt solutions, preserving the structure of inner fillings and shaped products.
Formed gels do not lose their structure during baking or high-temperature cooking.
Prevents crystallization in ice cream and dairy desserts, providing a smooth mouthfeel.
Key component in fruit spheres (popping boba) and artificial caviar technologies.
| Application | Objective | Interaction Factor | Dosage Range |
|---|---|---|---|
| Restructured Meats | Binding meat pieces | Calcium Sulfate | 0.5% - 1.5% |
| Fruit Spheres | Spherification | Calcium Lactate | 0.2% - 0.8% |
| Bakery Fillings | Heat resistance | Low pH/Calcium | 0.3% - 0.6% |
| Ice Cream | Ice crystal control | Heat shock protection | 0.1% - 0.3% |
Contact us for the Sodium Alginate grades with viscosity values best suited for your production process.
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