Alginate, a natural hydrocolloid

What is Alginate?

Alginate is a natural hydrocolloid extracted from brown seaweed. It is one of the most versatile hydrocolloids. As it is able to provide viscosity, gelling and film-forming properties under a variety of different conditions. Thanks to its versatility, you can apply alginates in a wide range of food and beverage products. For example, in bakery fruit fillings, it gives you a smooth, easy-to-handle and pumpable texture while still ensuring it shape and bake-stable. Apart from that, it also serves as a gelling agent in reconstituted vegan products, meat and fish.

How Alginate is made?

The whole process of alginate making, from the extraction of brown seaweed to its conversion into sodium alginate.

Making Caviar with Alginate

Basic molecular gastronomy technique, Spherification which turns liquid into juice-filled spheres or the popular Popping Boba.

JRS VIVAPUR® Alginates are available in different grades with different properties and viscosities, designed to meet different application needs – from the shape & bake stability in bakery fruit fillings to meat binding properties.

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