| ≥1 piece |
Sodium Alginate is extracted from brown seaweed. It is used as a Stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and Emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.
All sodium alginate products are standardized to obtain maximum performance in a given food application.
Key Properties
1.Cold soluble gelling agent
2.Reacts with calcium to form non-melting gels
3.Can be hot or cold processed
4.Provides heat stability in food products