Overview

Sodium Alginate differs from many common thickeners in that its viscosity, particle size, and gel strength can be adjusted to suit a particular process. As a result, it is used in everything from sauces and beverage stabilization to calcium-set gels and spherification systems.

The page lists a pH range of 6.0–8.0, no more than 2.0% water-insoluble matter, and a dry-basis assay of 90.8%–106.0%. Because viscosity, mesh, and gel strength depend on the application and are not fixed on the page, confirm the required specifications when submitting an inquiry.