Sodium Alginate
Single & Pure Hydrophilic Colloid
TYSON®Sodium Alginate is extracted from brown algae (such as kelp and giant kelp) , featuring excellent water solubility, gelling, and biocompatibility. It is widely used in the food, pharmaceutical, and chemical industries.
TYSON® Sodium Alginate Features
01 Natural Origin and Safety
TYSON®Sodium Alginate is Extracted from natural brown algae, non-toxic and non-irritating, meeting food-grade standards, and suitable for special requirements such as vegetarianism and halal.
03 Thickening and Suspending Capacity
A low addition amount (0.1%-1%) of TYSON®Sodium Alginate can significantly increase the viscosity of the solution, forming a stable colloid system, effectively suspending insoluble components such as particles or fibers, preventing sedimentation and stratification, suitable for complex systems requiring thickening and suspension.
02 Water Solubility and Gelling
TYSON®Sodium Alginate is soluble in cold water and warm water, forming a viscous solution. In the presence of calcium ions (Ca²⁺), it can quickly cross-link to form a gel (ion gel property); The gel texture is soft and elastic and the gel formation process does not require high temperature, which can be completed at room temperature. The gel is stable under pH 4.0-10.0
04 Freeze-Thaw Resistance and Thermal Stability
The formed gel is not easily broken during freeze-thaw cycles. In addition, TYSON®Sodium Alginate has good thermal stability (stable at temperatures below 80°C), but it may cause viscosity decrease when heated at high temperatures for a long time.
TYSON® Sodium Alginate Applications
Bionic Foods and Restructured Meat
Utilizing the gelation property of TYSON® Sodium Alginate with calcium ions, produce bionic caviar ("popping boba"), bionic shrimp balls, restructured steaks, etc.
Jelly
Mix TYSON® Sodium Alginate with calcium ions to make low-calorie jelly and pudding, performing a soft and smooth gel texture, high transparency.Can be combined with fruit pieces and fruit juices to form multi-layered flavors.
Drinks
As a thickening agent and suspension agent for fruit juices and milk beverages, prevent the sedimentation of fruit particles.
Bread & Noodles
Added to bread and noodles to enhance water retention and extensibility of the dough, improve texture, and extend shelf life; v
Meatballs and Surimi Product
By controlling the gel strength, simulate the taste and elasticity of real food ingredients; add sodium alginate to meatballs and surimi product to enhance adhesion and water retention, and reduce cooking loss.
Dessert
Mix TTYSON® Sodium Alginate with calcium ions to make low-calorie jelly and pudding, performing a soft and smooth gel texture, high transparency.Can be combined with fruit pieces and fruit juices to form multi-layered flavors
Seasonings
As a thickening agent, increase viscosity in salad dressings and tomato sauces to improve application texture and prevent oil-water separation.
