Sodium Alginate is Hydrocolloid extracted from brown seaweed; it is a cold gelling agent that needs no heat to gel. Commonly used with calcium lactate or calcium chloride in the spherification process. In the presence of calcium and acid mediums, forms resilient gel.
It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products.
Sodium alginate can be used below 1% as thickeners, binding and gelling agents.
