Introduction

Sodium alginate is a natural polysaccharide derived from the cell walls of brown seaweed (specifically from genera such as *Macrocystis* and *Laminaria*). It is widely used in the food industry as a thickening, gelling, and stabilizing agent due to its unique properties.

Properties:

- Thickening Agent: Sodium alginate effectively increases the viscosity of liquids, making it useful in various food applications where thickness is desired.

- Gelling: When sodium alginate is mixed with calcium ions (e.g., from calcium chloride), it forms a gel-like consistency. This property is particularly valuable in culinary applications and food processing.

- Stability: Sodium alginate is stable across a wide range of pH levels and temperatures, contributing to its versatility in various formulations.

- Water Retention: It helps retain moisture in food products, which can improve texture and extend shelf life.

Applications:

Sodium alginate is commonly used in a variety of food and beverage products, including:

- Dairy Products: Used in ice creams, salad dressings, and yogurt to enhance texture and prevent separation.

- Beverages: Acts as a stabilizer in juices and flavored drinks to maintain uniformity and prevent sedimentation.

- Sauces and Dressings: Provides a smooth and thick texture, preventing the separation of ingredients in emulsified products.

- Culinary Applications: Widely used in molecular gastronomy for spherification, which creates caviar-like beads or gel balls from flavored liquids.

Benefits:

- Natural Ingredient: As a naturally derived ingredient, sodium alginate appeals to consumers looking for clean label products with minimal processing.

- Versatile: Its ability to gel and thicken makes it suitable for a wide range of food applications without significantly altering flavor or appearance.

- Health Benefits: Sodium alginate has been studied for its potential health benefits, including its ability to support gut health as a soluble fiber.

Specification