Sodium Alginate
Aliases: Algin, E401
CAS Number: 9005-38-3
Usage: Employed as a thickener, stabilizer, and gelling agent in food products, especially in ice creams, jellies, and dressings.
Characteristics: A natural polysaccharide, extracted from brown seaweed, forming a viscous gel when hydrated.
Detailed Description: Sodium Alginate, or Algin (E401), is extracted from brown seaweed and is renowned for its gelling and thickening properties. It’s particularly popular in the production of jellies, ice creams, and as a stabilizer in dairy products. Sodium Alginate creates a smooth, gel-like texture, enhancing the sensory qualities of food products.
Performance Features: Provides excellent gelling, thickening, and stabilizing properties.
Advantages: Natural and versatile, suitable for vegetarian and vegan products.
Benefits: Enhances the texture and appearance of food products, contributing to a more enjoyable eating experience.
Extended Applications: Widely used in ice creams, jellies, dairy products, and salad dressings.