Used as a thickener, gelling agent, and emulsifier.
In production, sodium alginate is extracted from brown algae and is the sodium salt of alginic acid. It is highly viscous and is often used as an emulsifier and a gelling agent. These properties give sodium alginate a variety of uses in many industries.
- Odor: Nearly odorless
- Clarity: clear, transparent
- Appearance: white to yellowish fibrous or granular powder
- pH : 2.8-10
- Dissolves slowly in water, forming a viscous solution; insoluble in ethanol and ether
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.
How much to use -
The best starting off point is to use 0.5g of Sodium Alginate powder per 100ml of solution. This is a basic starting point, changes will most likely have to be made to take into account ingredients used and hydration method
Sodium Alginate powder will mix into cold water without requiring heat to activate.
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