Sodium Alginate
Sodium alginate E401 from brown seaweed, low and high viscosity grades, gelling with calcium ions for restructured foods and heat-stable gels.
Key Specifications
| CAS number | 9005-38-3 |
|---|---|
| E number | E401 |
| Viscosity (1%) | 200-800 mPa.s by grade |
| G/M ratio | 1.0-2.0 by grade |
| Calcium source | CaCl2 or Ca-lactate |
| Mesh | 80 / 120 |
Cold gelling with calcium, no heat needed
Alginate gels when calcium ions bridge the guluronate blocks. Because the gel sets without heating, it is used for restructured foods, imitation fruit pieces and encapsulation where heat would damage the product. A calcium-lactate source gives a slower, more uniform set than calcium chloride.
Heat-stable gels
Once formed, an alginate gel does not melt on heating, unlike gelatine or agar. That property is what makes it suitable for bake-stable fruit pieces and for fillings that must survive retort.
Typical Applications
- Restructured fruit and bakery fillings — 0.5-1 percent with a calcium source gives bake-stable pieces that keep shape.
- Foam and beer stabilisation — Propylene glycol alginate grades stabilise foam in beer and salad dressings.
Frequently Asked Questions
High G or high M alginate?
High G gives firmer, more brittle gels; high M gives softer, more flexible gels and better thickening.
Why is my gel uneven?
Fast calcium release causes instant surface set. Switch to calcium lactate or a sequestrant for uniform gelation.
Does it work at low pH?
It gels below pH 3.5 only in the acid form; above that, alginate remains soluble until calcium is added.
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