Stabilizer: Sodium Alginate

Sodium alginate is a salt derived from alginic acid, a natural polysaccharide found in brown seaweed. It is produced by reacting alginic acid with a sodium compound, typically sodium carbonate. This process transforms the seaweed extract into a soluble powder that can be used in food.

Sodium alginate acts as a thickener, stabilizer, and gelling agent. It helps to improve the texture and consistency of foods, preventing separation and creating a smooth mouthfeel. It is commonly found in products like pickles, olives, relishes, frozen foods, and dairy products.

Sodium alginate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is also approved for use in the European Union. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sodium alginate and found it to be safe for consumption at typical levels. It is not known to cause adverse health effects in the general population when consumed in amounts typically found in food.