Sodium alginate is the sodium salt of alginic acid, extracted from the cell walls of brown seaweed species such as Laminaria, Macrocystis, and Ascophyllum. It is one of the most versatile hydrocolloids in the food industry. It provides thickening, gelling, and stabilizing functions.
Sodium alginate forms strong, heat-stable gels in the presence of calcium ions through a process known as ionic gelation, which is the basis for spherification techniques in molecular gastronomy. It produces smooth, creamy textures in dairy and non-dairy products and is valued for its excellent film-forming and water-binding properties. The ingredient is available in various viscosity grades to meet different processing and end-product requirements.
