Stabilizers & Fibers
Sodium Alginate in gelato
Sodium alginate (E401) is a seaweed-derived polysaccharide hydrocolloid used as a stabilizer and thickener. In gelato it binds free water, controls ice-crystal growth, and boosts body without adding sugar, fat, or sweetness.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 87% |
| Water | 13% |
| Sugars | 0% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 0.1-0.5% of the total mix; commonly 0.1-0.3% within a stabilizer blend.
Balance sodium alginate in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids update live as you add it.
Open the balancerHow to use it in gelato
Sodium alginate is a pure functional ingredient: it contributes zero POD and zero PAC, so it never shifts your sugar or freezing-point balance and can be added on top of a finished sugar formula. Its role is textural: it hydrates to bind free water, raise mix viscosity, slow ice-crystal and lactose crystal growth, and improve overrun retention and meltdown resistance for a smoother, more stable body. It works best in synergy with other stabilizers (guar, LBG, CMC) rather than alone, and hydrates in cold-to-warm mixes. Because it gels irreversibly with calcium, over-dosing or hard water can cause graininess or excess chew.
Origin & background
Alginic acid was first isolated and patented by British chemist E.C.C. Stanford in 1881, who named the extract 'algin' from brown seaweed. Commercial alginate production began in California in the 1920s-1930s, and it has been a food-approved stabilizer (E401) for decades.