Sodium Alginate enhances gel formation, viscosity, and texture in dairy, bakery, and confectionery products. This brown seaweed-derived natural polysaccharide creates heat-stable gels and provides excellent thickening properties with calcium-reactive gelation. Carefully processed for quality and functionality, our sodium alginate serves dairy products, desserts, sauces, and applications requiring texture and stability enhancement. Industry Applications: Restructured food production, ice cream stabilization, wound dressing manufacturing, dental impression materials, and molecular gastronomy.