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About Alginate
Types of alginate
There are six main types of alginate commonly used: sodium alginate, alginic acid, calcium alginate, potassium alginate, ammonium alginate, and propylene glycol alginate. Each of these types has variations in properties such as viscosity, gel strength, particle size, and product color (whiteness). SEAKOL has a wide range of products, with over hundreds of different items.
How should I use alginate?
You can use the alginate product (powder) as it is, or you can dissolve it in water and use it in the form of a water solution. In many cases, the amount of alginate used is very small (around 1-2%), so the key to fully utilizing its functionality is to ensure even distribution. While using it in a water solution is ideal, if you are using it as a powder, it is effective to follow a gradual dilution process.
Is there any danger in consuming alginate?
Alginate is a natural dietary fiber found in seaweed, and there is no danger in consuming it. The safety of alginic acid and its salts has been evaluated by international organizations (JECFA: Joint FAO/WHO Expert Committee on Food Additives), and the ADI (Acceptable Daily Intake) has been determined as “not specified.” Naturally derived sodium alginate from seaweed is a safe substance without impact from BSE, genetically modified organisms, or residual pesticides. It can be used with confidence in all situations.
Why is alginate used in sandwiches?
Propylene glycol alginate helps maintain soft and fluffy sandwich bread, preventing it from getting crushed. Sandwich bread is made softer than regular bread to prevent it from becoming dry during refrigerated distribution. However, soft bread can easily become squashed and negatively affect its texture. Propylene glycol alginate ensures that the soft sandwich bread maintains its shape, resulting in a delicious, soft texture.
What is the purpose of using alginate?
Alginate can be used as a thickener, gelling agent, and stabilizer to improve the texture and shape of food. There are a variety of applications, not only in food but also in cosmetics, pharmaceuticals, the textile industry, paper manufacturing, steel production, and various other fields that support our daily lives. Additionally, as a natural dietary fiber, alginate can help regulate digestion and promote the excretion of cholesterol. Clinical trials have demonstrated that calcium alginate, in particular, can help suppress rapid post-meal blood glucose elevation.
How to dissolve alginate effectively?
Water-soluble alginic acid salts like sodium alginate dissolves in both cold and warm water. However, if the powder is added directly to water, it can form large lumps, making it harder to dissolve. For tips on effectively dissolving alginate, please refer to this link.
What is Propylene glycol alginate?
Propylene glycol alginate is a modified thickener obtained from alginic acid extracted from seaweed. It can provide thickening and stabilizing effects even in challenging areas such as acidic or calcium-containing foods where sodium alginate might be less effective. When added in small amounts to dough for items like bread and noodles, it enhances texture and stabilizes shape.
Why is alginate used in instant noodles?
Alginate is used to improve the texture after rehydration. Instant noodles are precooked and dehydrated to enhance their shelf life. Adding hot water restores them to a softer state. However, the cooking and drying process can weaken the noodle structure, resulting in an unsatisfactory texture when rehydrated. Alginate strengthens the noodle structure, allowing instant noodles to have a firm and chewy texture even after rehydration.