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    Sodium Alginate (E401) is refined from selected sources of brown seaweeds. Blending different types of alginate offers different product characteristics, such as viscosity in solution and gel strength. Different properties can further be obtained by incorporating different salts or other ingredients to alginic acid, to produce for example sodium alginate, the most commonly used form of alginate in food applications.

    Alginates natural occurring polysacharides consist of Guluronic acid and Mannuronic acid. The molecules can form a very stable non-reversible gel. Gel formation occurs upon addition with calcium ions, and the texture of the gels can vary from very brittle to soft. 

Sodium alginates are cold water soluble and cold setting (with addition of a calcium source), and produce heat stable and freeze/thaw stable gels. Propylene Glycol Alginate (PGA) is very useful for emulsifying and stabilizing foams, also in applications with high alcohol content.

Main application areas are bakery, ice cream, restructured meat and fish, and (bake stable) fruit preparations.

Acatris can offer several grades of alginate, varying in e.g. gel texture, viscosity and gel strength. Please contact our sales department to find out which grade is most suitable for your application.

More information about our food solutions?

Please contact our sales team:

t: +31 (0) 33 298 2034 (NL) or

t: +32 (0) 15 40 01 75 (B)