Sodium Alginate is derived from sea kelp or seaweed. Sodium Alginate's unique property is to form gels when combined with calcium ions without heating. This reaction is widely used throughout the industry to texturize and stabilize many food products. In the food industry Sodium Alginate is used for gelling, thickening, stabilizing and film forming properties.
1.Due to its water binding capacity it is used in ice creams to bind free water.
2.It is also used in manufacturing of cheese.
3.Thickening and emulsifying capacity: for salad, pudding, jam, tomato sauce and canned products
4.It is one of the key ingredients used for fruit preservation due to its filming and water binding properties.
