Sodium alginate (E401) is often used for thickening, gelation and stabilization of dairy systems. It is very calcium-reactive – the addition of small quantities of calcium ions increases viscosity significantly, and larger additions lead to gelation.
It is used in pie fillings to thicken and suspend fruit pieces and prevent moisture migration into the crust.
Molecular gastronomy uses sodium alginate in the creation of simulated fruit pieces and restructured foods. It stabilizes foams and whipped creams (including beer foams), gels icings and toppings, and reduces heat shock in ice creams and gelatos.
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