Description
The sodium salt of alginic acid extracted from brown seaweed (Laminaria, Ascophyllum, Macrocystis species). The dominant water-soluble alginate format and the basis for spherification, restructured food, and many specialty thickening applications.
White to yellowish powder. Highly water-soluble, forms viscous solutions at low concentration. Reacts with calcium ions to form the cold-setting thermo-irreversible gels that distinguish alginate chemistry from other hydrocolloids.
We supply food-grade and pharmaceutical-grade Sodium Alginate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Low-Viscosity (50 to 200 cP, for ice cream and dressings), Medium-Viscosity (200 to 600 cP, the workhorse food-application grade), High-Viscosity (600 to 1500 cP, for thick sauces and bakery), Pharmaceutical Grade meeting USP/BP specifications, and Industrial Grade for textile and paper applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, M/G ratio, particle size, heavy metals, and microbiology.
Introduction
Alginate was discovered by British chemist E.C.C. Stanford in 1881 and brought to industrial scale through the 20th century. Sodium Alginate is the dominant water-soluble form and the most widely used alginate in food, pharmaceutical, and industrial applications.
Industrial production proceeds by alkaline extraction of dried brown seaweed, neutralization with sodium carbonate, precipitation with calcium chloride, ion-exchange to convert calcium alginate back to sodium alginate, and final drying and milling. The alternative direct-route extraction skips the calcium step but yields lower-purity material.
Regulated as E401 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, and EP pharmacopoeias, and approved by JECFA with an Acceptable Daily Intake group of 50 mg per kg body weight.
The polymer is composed of two uronic-acid building blocks (mannuronic acid M-blocks and guluronic acid G-blocks) in different ratios depending on seaweed source. The M/G ratio determines gel properties: high-G alginates form firm brittle gels; high-M alginates form soft elastic gels.
Strategic role in food formulation centers on the unique calcium-induced gelling reaction: a sodium alginate solution can be cold-extruded into a calcium chloride bath to form gel fibers, beads, or films instantly, supporting applications that no other hydrocolloid can match. This chemistry is the basis for restructured fruit, faux caviar, and modernist spherification techniques.
Where it is used
- Ice cream and frozen desserts: texture, melt resistance, and overrun control
- Restructured food applications: fruit fillings, restructured fish, and noodle products
- Modernist cuisine spherification (paired with Calcium Alginate or calcium chloride bath)
- Bakery glazes, pie fillings, and pastry creams
- Salad dressings, mayonnaise, and condiments; emulsion stabilization
- Pharmaceutical antacid formulations (raft-forming reflux preparations)
- Wound dressings and medical-grade alginate products
- Cosmetic and personal-care: face mask matrices, gel-form skincare
- Industrial applications: textile printing thickeners, paper coatings, water treatment
- Pet food: gel formation and structural binding in wet pet food
Technical data
| Item | Specification |
|---|---|
| Appearance | White to yellowish powder |
| Viscosity (1% solution) | 50 to 1500 cP (grade dependent) |
| Loss on drying | ≤ 15.0% |
| Ash | 18.0% to 27.0% |
| pH (1% solution) | 6.0 to 8.0 |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | Per customer specification |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.