Sodium Alginate
 

 
Derived from brown algae, sodium alginate provides thermally stable gel at low temperatures. Its gelling can also be triggered with acids and calcium ion, and ideal gelling can be achieved by controlling the reaction rate of calcium ion or the time of applying acidic environments. These gels are thermally irreversible and are applied as calcium alginate gel/film, or the thickener or stabilizer of lower-pH foods.
 
Form : Powder
Applications : Yogurt, jelly, pudding, drinks, flavored milk