Sodium Alginate
Alginates are a family of extracts derived from brown seaweeds containing alginic acid. The acid is extracted, processed, and converted to sodium alginate. This versatile, natural, sustainable ingredient is a solution for a variety of food products. Alginates are most notably used in refabricated products, fruit fillings, and cheese sauces.
Quality Alginate ingredients
The best foods start with the highest-quality ingredients. Trust Tilley/ISI to supply premium sodium alginate products and support to match. We have a robust supply chain, exceptional customer service, and a research and development lab to provide practical and useful options for our partners.
Sodium Alginate in Food Products
Sodium alginates are primarily noted for their ability to form heat-stable gels without the necessity of heat activation during processing. Sodium alginate serves as a gelling agent across a wide range of applications and the degree of gelation is raw material dependent. Alginates’ cold-water solubility and soft gel properties make it a process friendly for dressings, puddings, and sauce manufacturers.
Type of Alginates We Supply
Sodium alginates are available in a range of viscosity and gel strengths. As your sodium alginate supplier, Tilley / ISI offers:
- Nalgin ULV –Low viscosity
- Nalgin MV-120 – Medium viscosity and medium gelation
- Nalgin 600 & Nalgin 800 – High viscosity
- Nalgin 1000 – Highest viscosity
- Nalgin HG – High gelation and medium viscosity
Sodium Alginate Applications
Alginate serves as a functional ingredient in finished food products, including:
- Bakery gels
- Dessert gels
- Dry mixes
- Frozen desserts
- Icings
- Milk puddings
- Pie fillings
- Sauces
- Restructured foods
- Processed foods
- Salad dressings
- Beverages
FAQs
Sodium Alginate can be certified vegan upon request.
Sodium alginate is organic-allowed. We can provide the necessary certification upon request.
Our sodium alginate ingredients can be certified Halal upon request.
Sodium alginate can be certified Kosher upon request.
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