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Home > Ingredients > A to Z > Sodium Alginate

Sodium Alginate

Starts With S Usage Gelling Agents Usage Stabilizers Usage Thickeners

Item #: 501603S

Sodium Alginate is extracted from brown seaweed and is widely used in the culinary industry as a thickener, stabilizer, emulsifier, and gelling agent. Here are some common culinary usages for sodium alginate:
Molecular gastronomy: Sodium Alginate is used in molecular gastronomy to create spherification, a technique that turns liquids into small, sphere-shaped droplets. This technique is often used to create unusual textures and shapes in dishes such as caviar, fruit juices, and cocktails.
Ice cream: Sodium Alginate can be used as a stabilizer in ice cream to improve its texture and prevent ice crystal formation during storage.
Sauces and dressings: Sodium Alginate can be used to thicken sauces and dressings, creating a smooth and creamy texture.
Baking: Sodium Alginate can be used in baking as a substitute for eggs or as a vegan alternative to gelatin in recipes such as mousse, custard, and pudding.
Dairy products: Sodium Alginate can be used in dairy products such as yogurt and cheese to improve their texture and prevent whey separation.
Bulk sizes available on request.

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