Sodium Alginate (E401) · Seaweed-Derived Thickener, Gelling & Stabilizing Agent

Key characteristics

• Seaweed-derived hydrocolloid: extracted from brown seaweed, suitable for vegetarian and many clean-label concepts.
• Cold-water soluble: disperses and hydrates in water, providing viscosity and thickening without the need for high temperatures (though process conditions strongly influence hydration speed and yield).
• Calcium-reactive gelling: forms heat-stable, irreversible gels in the presence of calcium ions, widely used in restructured and formed foods.
• Film-forming and stabilising: creates edible films and coatings, contributes to emulsion stability and controls water migration.
• Custom viscosity grades: available in low, medium and high viscosity to match your application and processing equipment.

Atlas helps you select sodium alginate grades with the right M/G ratio, viscosity profile and granulation for your specific processes and product lines.

Indicative specification points

Final specifications are agreed with your QA/QC team, but typical commercial parameters for food grade sodium alginate include:

• Appearance: off-white to light yellow powder, free-flowing and suitable for food use.
• Viscosity: defined at a given concentration and temperature (e.g. 1% solution), with low-, medium- and high-viscosity grades available.
• Moisture, ash and pH maintained within defined food-grade limits.
• Insoluble matter and heavy metals controlled according to agreed specifications.
• Microbiological criteria suitable for meat processing, dairy, beverage and bakery environments.

Each batch is supplied with a Certificate of Analysis (COA) and detailed technical data sheet to support your internal quality checks and customer documentation.

Restructured & formed foods

• Restructured meat and seafood where sodium alginate, together with calcium sources, forms a heat-stable gel network that binds pieces into a single portion (e.g. formed steaks, fish portions, surimi products).
• Formed snacks and coated products where alginate contributes to binding, shape retention and moisture control.
• Injection brines and tumbling marinades supporting water retention, sliceability and yield.

Noodles & pasta

• Instant noodles and fresh noodles where sodium alginate contributes to elasticity, bite and cooking stability.
• Specialty noodles (e.g. seaweed-enhanced or fibre-rich formulations) where alginate supports structure and reduces breakage.

Sauces, dressings & condiments

• Pourable sauces and dressings where alginate provides controlled viscosity and helps suspend herbs, spices and particulates.
• Tomato-based sauces and condiments to reduce syneresis and improve heat and freeze–thaw stability in certain formulations.

Dairy, beverages & desserts

• Processed cheese and cheese spreads where alginate works alongside other hydrocolloids and emulsifying salts to control melt and spreadability.
• Dairy desserts and puddings where alginate contributes to body and smooth texture, sometimes in combination with carrageenan or xanthan.
• Beverages and flavoured drinks, especially those containing pulp or particles, where alginate can help stabilise suspensions and adjust mouthfeel.
• Jelly desserts and gelled confectionery, using alginate’s calcium-induced gel formation for heat-stable gels under defined conditions.

Edible coatings & speciality uses

• Edible films and coatings on fruits, vegetables or snacks to help reduce moisture loss and surface damage.
• Encapsulation and “spherification”-style systems in speciality food processing, where alginate forms gels around a liquid core in the presence of calcium.

Formulation guidance

• Typical usage levels range from 0.2–1.0%, depending on the degree of thickening or gelling required and synergy with other gums.
• For gelling applications, careful selection and control of calcium source, concentration, pH and temperature is essential to obtain the desired gel texture.
• In many systems, sodium alginate is combined with other hydrocolloids such as carrageenan, xanthan gum or guar gum from the Thickeners & Stabilizers portfolio for optimal texture and cost.
• Regulatory status, permitted use levels and labelling (e.g. E401, “sodium alginate”) must be verified for each target country and application.

Quality & documentation

• Supplied as food grade sodium alginate (E401) with agreed specifications on viscosity, purity and microbiology.
• Each batch accompanied by a Certificate of Analysis (COA) covering viscosity, moisture, ash, pH, insoluble matter and microbiological parameters.
• Supporting documentation available for GMO status, allergen status, contaminants and heavy metals where required.
• Production sites can typically provide ISO, FSSC, Halal and Kosher certifications, depending on producer selection.
• Customers remain responsible for labelling, permitted use levels, claims and compliance in their destination markets; Atlas provides the technical data needed for regulatory assessment.

Packaging, storage & logistics

• Standard packaging: 20–25 kg multi-ply paper bags with inner food-grade liner to protect from moisture.
• Available for full-container and mixed-container shipments alongside other thickeners, sweeteners, proteins and speciality ingredients from the Atlas range.
• Store in a cool, dry, odour-free warehouse, away from direct sunlight and humidity, to maintain flowability and functionality.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation coordinated from Ankara, Türkiye.

Share your target applications (restructured foods, noodles, sauces, dairy, beverages, coatings), desired viscosity or gel behaviour, annual volumes, packaging preferences and destination markets so we can propose optimal sodium alginate grades and sourcing options.