Emulsifiers, Stabilisers, Thickeners
and Gelling Agents..
Sodium salt of alginic acid Sodium Alginate (E401) is extracted
from brown seaweed. It is used as a stabiliser for ice cream,
yogurt, cream, and cheese. It acts as a thickener and emulsifier
for salad, pudding, jam, tomato juice, and canned products.
It is a hydration agent for noodles, bread, cool and frozen
products. In the presence of calcium and acid mediums, it forms
resilient gels. It is a cold gelling agent that needs no heat
to gel. It is most commonly used with calcium lactate or calcium
chloride in the spherification process.
Used in NiQuitin CQ lozenges.
No known adverse effects, however large quantities may inhibit
the absorption of some nutrients.