Calcium alginate (E404) – what is it?
Calcium alginate, also known as E404, is a natural polysaccharide extracted from brown seaweed. Used in the food industry as a stabilizer, thickener, emulsifier or gelling agent, calcium alginate is valued for its versatile properties. The substance is completely safe for health, as confirmed by numerous studies and approval for use by regulatory organizations around the world.
Due to its natural origin and ability to form gel-like structures in the presence of calcium ions, calcium alginate is widely used in a variety of food products, offering unique textures and improving the quality of final products.
Properties of calcium alginate
Calcium alginate is distinguished by its unique ability to bind water, which translates into improved texture and stability in food products. Its use makes it possible to create uniform, smooth textures in products such as ice cream and sauces. In addition, as a gelling agent, it allows the creation of innovative culinary forms, such as vegetable caviar and fruit balls.
Calcium alginate applications
Calcium alginate is used in a wide range of food products, including dairy products, ice cream, jams, jellies, beverages and vegetarian products. It is also used in the pharmaceutical industry for tablets, as a thickening agent and as a stabilizer.
Where to buy calcium alginate?
Calcium alginate is available in specialty stores with raw materials for the food industry and through numerous online stores. It can also be found in the offerings of food ingredient suppliers for both small businesses and large manufacturing plants.
Calcium alginate and its functions in food
As a food additive, calcium alginate performs a number of important functions. It improves the texture and consistency of products, extends their shelf life and stabilizes emulsions. Its use is crucial in the production of functional foods and innovative culinary solutions, responding to growing consumer demand for high-quality food products.
