Ketchups / Sauces / Beverages
Alginate Properties
As a natural water soluble polymer, alginate forms viscous solution when dissolved in water. It is used as a stabilizer to prevent separation, sedimentation or settling down of any ingredients.
Dressings / Mayonnaise
Alginate Properties
It has an oil/water emulsifying capacity and is used as a stabilizer to prevent separation, sedimentation or settling down of any particles/ingredients in salad dressings, mayonnaise etc.
Jams / Marmalades
Alginate Properties
Alginate improves the texture and consistency of Jams. Alginate retains moisture which improves spreadability of Jams.
Ice cream
Alginate Properties
In Ice cream, Alginate controls the product’s viscosity, increases heat-shock resistance and reduces shrinkage and ice crystal formation. It endows the ice cream with the desired melting characteristics and provides creamy mouthfeel.
Bakery
Alginate Properties
Adding Alginate to bakery products can improve their quality. When used in the production of bread and cakes, it can make them swell further, increase the volume, loosen the texture, reduce crumbs falling down when slicing, and also prolongs the shelf life.
Food Grade – Sodium Alginate FG conforms to the specifications laid down under (BIS) Bureau of Indian Standard specification IS: 5191: 1993. Potassium Alginate JFA conforms to all specifications laid down under Joint Expert Committee FAO/ WHO on Food Additives and test methods INS No: 402
Sodium Alginate FG
| Appearance | Pale yellow powder |
| Viscosity of 1% W/V solution at 25 ⁰C | Min 30 cps |
| Moisture (%) | Max 15% |
| Particle Size | Retention on 60 Mesh < or = 1% |
| Purity Assay as per BIS (%) | 91% – 106% |
| Heavy Metal | Max 10 ppm |
| Microbial Test | Complies |
Potassium Alginate JFA
| Appearance | Pale yellow powder |
| Viscosity of 1% W/V solution at 25 ⁰C | 23 – 27 cps |
| Moisture (%) | Max 15% |
| Total Ash Content (%) | 24 % – 32% |
| Particle Size | Retention on 60 Mesh < or = 1% |
| Microbial Test | Complies |