Food

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

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.

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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