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  • Sodium alginate(SA)
  • Alias : Alginate sodium
  • Classification :  Algae Hydrocolloids
  • Pageviews : 261
  • what is  Sodium alginate(SA)
  • Sodium Alginate (E401) 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 nood
  • Introduction of colloid :
  • Sodium Alginate is a natural polysaccharide product extracted from brown seaweed that grows in cold water regions. It is soluble in cold and hot water with strong agitation and can thicken and bind. In presence of calcium, sodium alginate forms a gel without the need of heat. In modernist cuisine, sodium alginate is mostly used with calcium salts to produce small caviar-like and large spheres with liquid inside that burst in the mouth. Sodium Alginate is also used in the food industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and it has no discernible flavor.


    In the food industry, sodium alginate is used as thickener in sauces, syrups and toppings for ice cream. By thickening pie fillings with sodium alginate, softening of the pastry by liquid from the filling is reduced. Water-in-oil emulsions such as mayonnaise and salad dressings thickened with sodium alginate are less likely to separate into their original oil and water.

    A common use of sodium alginate in the food industry is to make the pimiento strips inside pitted olives. The strips are made with pimiento puree that is gelled in thin sheets using sodium alginate and then cut into strips.

    Sodium alginate is also used as stabilizers in ice cream. The addition of sodium alginate reduces the formation of ice crystals during freezing, giving a smooth result.

    Another use of sodium alginate is to form films of sodium or calcium alginate and fibres of calcium alginates.


    Temperature (gels and melts): not affected by temperature. Gel is heat stable up to 150 °C (302 °F) but prolonged heat treatment at low or high PH may destabilize the gel.

    Texture: Thermo irreversible rigid and brittle gel in the presence of calcium. The higher the concentration of alginate and calcium, the harder the gel produced.

    Appearance: clear and transparent.

    Flavor release: as most hard set gels, poor flavor release.

    Mouthfeel: lingering and sticky.

    Freeze / Thaw stable: yes, in most applications.

    Syneresis (weeping): yes, increases with gel strength.

    Shearing: breaks gel.

  • References:

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