Potassium alginate (E402) – what is it?
Potassium alginate, also known by the designation E402, is a natural polysaccharide extracted from brown seaweed. It is the potassium salt of alginic acid, characterized by its ability to form gels and stabilize emulsions. Due to its unique properties, potassium alginate is widely used in the food, cosmetic and pharmaceutical industries.
As a food ingredient, E402 is valued for its thickening, stabilizing and emulsifying abilities. It is a health-safe substance approved for use in the food industry worldwide.
Properties of potassium alginate
Potassium alginate is distinguished primarily by its ability to form stable, gel-like structures in the presence of water. It can also bind water molecules, making it an effective thickening agent. In addition, through its ability to stabilize emulsions, it prevents products from delaminating, which is particularly important in the production of foods such as sauces and beverages.
Potassium alginate applications
E402 is used in a wide range of industries, from food to cosmetics to pharmaceuticals. In the food industry, it is used in the production of ice cream, desserts, sauces, beverages and meat products, where it has stabilizing, thickening and emulsifying functions. In cosmetics, potassium alginate is used in moisturizers and face masks, while in pharmaceuticals it is used as an ingredient in medicines and dietary supplements.
Where to buy potassium alginate?
Potassium alginate can be purchased in specialty stores with raw materials for the food and cosmetic industries, as well as in pharmacies and via the Internet. It is available in various forms, depending on its intended use, including as a powder or solution.
Potassium alginate and its functions in food
In the food industry, potassium alginate plays a key role as a thickening, stabilizing and emulsifying agent. It helps maintain the consistency of products, ensures their shelf life and improves texture. It is essential in the production of many foods, where it contributes to better texture, stability and sensory qualities of products.
