Fintan McConnell, Product Manager, discusses the uses and benefits of sodium alginate.
Sodium alginate, a natural hydrocolloid derived from brown seaweed, has gained significant popularity in the food industry for its unique properties and versatility. It offers numerous benefits, including texture enhancement, stability, and improved sensory experience.
What is Sodium Alginate?
Sodium alginate is a polysaccharide extracted from brown seaweed, primarily from the genus Laminaria. It is a white to cream-colored powder that readily dissolves in water to form a viscous solution.
Applications in Food Production
Sodium alginate finds applications in a wide range of food products, including:
- Dairy: It is used as a stabiliser and thickener in dairy products like yoghurt, ice cream, and cheese. It helps to improve the texture, mouthfeel, and shelf life of these products.
- Desserts: It is a key ingredient in creating innovative desserts like molecular gastronomy dishes. It can be used to create spheres, noodles, and other unique textures.
- Bakery: It is added to bakery products to improve texture, moisture retention, and shelf life.
- Meat: Sodium alginate can be used as a binding agent in meat products, reducing meat loss during cooking and improving product quality.
Benefits
- Texture Enhancement: Sodium alginate can be used to create a variety of textures, from soft and creamy to firm and chewy.
- Stability: It helps to stabilise emulsions and suspensions, preventing separation and improving product shelf life.
- Water Binding: Sodium alginate can help to retain moisture in food products, improving their texture and preventing drying out.
- Film Formation: It can be used to form edible films, which can be used for packaging or as a coating for food products.
- Natural Origin: Sodium alginate is a natural ingredient, making it a popular choice for consumers seeking clean-label products.
NCC Food Ingredients: Your Reliable Food Solution Partner
While European sources of sodium alginate can be subject to fluctuations, NCC Food Ingredients ensures a consistent supply by sourcing from reliable suppliers in China. This strategic approach guarantees that our customers have uninterrupted access to high-quality raw materials, regardless of market conditions.
We have recently expanded our hydrocolloid portfolio to include Alginates, Agar, and Instant Agar. Our new range offers a variety of sodium alginate products, including Sodium, Potassium, Calcium, Aluminium, Lithium, Magnesium Alginates, and Alginic acid. We also produce customised blends, based on manufacturers specific requirements, involving other ingredients including Sucrose.
Whether you’re looking to improve the texture of your dairy products, create innovative desserts, or enhance the quality of your meat products or bakery range, NCC Food Ingredients can provide the right solution. We are committed to sourcing sustainable ingredients and providing high-quality products to meet the needs of our customers.
To learn more about our new range of alginate products or to discuss your specific requirements, please fill out the form below and we’ll be in contact. Alternatively schedule an appointment with us as at Fi Europe, running from 19-21st November at the Messe Frankfurt, Germany.
