Alginate is widely used in the Food Industry as a gelling, thickening, stabilizing, emulsifying and texture improving agent. As a gelling agent, Alginate forms stable gels at high and low temperatures, which can be used for a number of stability applications in food processing. The hydrophilic nature of alginate aids retention of moisture and improves food texture. Alginate also helps prolong the shelf life of food products.
Our Food Grade Alginates are as per specifications of Bureau of Indian Standards (specification IS: 5191: 1993), JECFA (Joint Expert FAO/WHO Committee on Food Additives) and FSSAI (Food Safety and Standards Authority of India). Our FSSAI license number is 12414030000487.
Our manufacturing facilities follow the highest standards of food safety and are ISO 22000 certified (Food Safety Management System).
Common Applications of Alginate in Food
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
Jams / Marmalades
Alginate Properties
Ice cream
Alginate Properties
Bakery
Alginate Properties
Grades
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 |
| Food Grade – Sodium Alginate FG conforms to the specifications laid down under (BIS) Bureau of Indian Standard specification IS: 5191: 1993. | |
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 |
| Potassium Alginate JFA conforms to all specifications laid down under Joint Expert Committee FAO/ WHO on Food Additives and test methods INS No: 402 | |
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