Quick Search
E402 Potassium alginate provides thickening and stabilizing properties, increasing viscosity in liquid systems.
E402 Potassium alginate helps maintain uniform texture and prevents separation.
E402 Potassium alginate is non-digestible dietary fiber, meaning it passes through the human digestive system largely unchanged.
CAS Number: 9005-36-1
Molecular Formula: C12H16K2O13
Molecular Weight: 446.44424
Synonyms: E402 Potassium alginate, 44ZPJ5W2J1, 635-886-3, 920-986-4, Alginate, Potassium, Alginic Acid, Potassium Salt, DTXSID201010961, E-402, FEMA NO. 2015, POTASSIUM-, INS NO.402, INS-402, Kelmar, Kelmar improved, Potassium polyalginate, Potassium polymannuronate, RefChem:8993, Stercofuge, 9005-36-1, kelmar;kelmarimproved;potassiumpolymannuronate;KF 200S;Kimica Algin K;Kimica Algin K 3;Kimitsu Algin K;Potassium polyalginate
E402 Potassium alginate contributes minimal calories.
This supports functional food applications.
E402 Potassium alginate is best described as a natural seaweed-derived hydrocolloid with strong thickening, gelling, and stabilizing properties, widely used in food, pharmaceutical, and industrial systems.
E402 Potassium alginate occurs as a white to yellowish, fibrous or granular powder; it is almost odorless and tasteless.
E402 Potassium alginate is widely used in foods as a stabilizer, thickener, and emulsifier; however, its use as a pharmaceutical excipient is currently limited to experimental hydrogel systems.
The viscosity, adhesiveness, elasticity, stiffness, and cohesiveness of E402 Potassium alginate hydrogels have been determined and compared with values from a range of other hydrogel-forming materials.
The effect of calcium ions on the rheological properties of procyanidin hydrogels containing E402 Potassium alginate and intended for oral administration has also been investigated.
E402 Potassium alginate also shows excellent ability to form heat-stable gels in structured systems, especially when calcium ions are gradually introduced.
These gels maintain shape even under processing stress.
This improves product stability.
E402 Potassium alginate has strong water-binding capacity, allowing it to retain large amounts of moisture within food matrices.
This helps prevent drying and shrinkage.
E402 Potassium alginate improves shelf life and texture.
E402 Potassium alginate is often used in controlled release systems, where active ingredients (flavors, nutrients, or drugs) are slowly released over time.
This is due to its gel network structure.
E402 Potassium alginate improves functional delivery.
E402 Potassium alginate demonstrates good viscosity control depending on concentration, allowing fine tuning of texture from thin solutions to thick gels.
This provides formulation flexibility.
E402 Potassium alginate supports product customization.
E402 Potassium alginate can form bead and capsule structures through ion exchange with calcium, creating spherical gel particles.
These are widely used in food and pharmaceutical encapsulation.
E402 Potassium alginate is used in 3D food structuring and modern gastronomy, where it helps create gels, spheres, and edible textures.
E402 Potassium alginate improves product stability.
E402 Potassium alginate has strong gel-forming ability in the presence of calcium ions.
This creates stable, heat-resistant gels.
This is important in food and pharmaceutical systems.
E402 Potassium alginate is stable over a wide pH range, especially in neutral to mildly alkaline conditions.
However, strong acids can degrade its structure.
This affects formulation limits.
E402 Potassium alginate shows good water retention capacity, helping foods stay moist and stable.
This reduces syneresis (water separation).
This improves shelf life and texture.
E402 Potassium alginate consists of linear chains of mannuronic acid and guluronic acid units (alginate polymers) in which the acidic groups are neutralized with potassium ions.
This structure allows strong water binding and gel formation.
E402 Potassium alginate gives it functional viscosity and gel strength.
Physically, E402 Potassium alginate appears as a white to yellowish fibrous powder or granules.
It is water-soluble, forming viscous solutions and gels depending on conditions.
E402 Potassium alginate is tasteless and odorless.
E402 Potassium alginate is the potassium salt of alginic acid, a natural polysaccharide extracted from the cell walls of brown seaweed (kelp).
E402 Potassium alginate is used as a thickener, stabilizer, gelling agent, and emulsifier in food and industrial applications.
E402 Potassium alginate is a hydrocolloid.
solubility: E402 Potassium alginate is soluble in water, dissolving to form a viscous hydrophilic colloidal solution.
E402 Potassium alginate is insoluble in ethanol (95%) and in hydroalcoholic solutions in which the alcohol content is greater than 30% by weight; also insoluble in chloroform, ether, and acids having a pH lower than about 3. When preparing solutions of E402 Potassium alginate it is important to ensure proper dispersion of the particles, as poor dispersion will lead to the formation of large lumps of unhydrated powder and significantly extended hydration times.
Odor :at 100.00%. odorless
Cosmetics Ingredients Functions EMULSION STABILISING
VISCOSITY CONTROLLING
BINDING
InChIKey: LAEKMUKVBJSQBM-CAWKZDFGSA-L
E402 Potassium alginate is also used in wound dressings and biomedical materials, where its gel-forming and moisture-retaining properties support healing environments.
It maintains a moist protective layer.
This improves medical applications.
E402 Potassium alginate is a highly functional seaweed-derived hydrocolloid with strong gelling, thickening, encapsulation, and moisture-retention properties, widely used in food, pharmaceutical, biomedical, and industrial applications.
E402 Potassium alginate also shows strong film-forming properties, allowing it to create flexible, water-resistant edible films.
This is useful for coatings and encapsulation.
E402 Potassium alginate has high viscosity even at low concentrations, meaning small amounts can significantly thicken solutions.
This makes it efficient in formulation use.
This reduces ingredient needs.
E402 Potassium alginate exhibits pseudoplastic (shear-thinning) behavior, becoming less viscous when stirred or pumped and thickening again at rest.
This improves processing and mouthfeel.
This enhances functional performance.
E402 Potassium alginate can form thermally stable gels when combined with calcium ions (calcium alginate networks).
These gels are heat-resistant and structurally strong.
This is important in structured foods.
E402 Potassium alginate has good compatibility with many other hydrocolloids, such as pectin, carrageenan, and starch.
This allows tailored texture systems.
This increases formulation flexibility.
It is resistant to freezing conditions, helping maintain structure in frozen foods.
E402 Potassium alginate reduces ice crystal damage in some systems.
This improves product stability.
E402 Potassium alginate is sensitive to strong acidic environments, where it can lose viscosity or break down.
This limits its use in low-pH foods.
This is an important formulation constraint.
It has good emulsifying and stabilizing effects, helping disperse fat droplets in aqueous systems.
This improves texture uniformity.
This enhances product consistency.
E402 Potassium alginate is widely used in encapsulation systems, where it traps flavors, probiotics, or active ingredients.
This is valuable in functional foods and pharmaceuticals.
E402 Potassium alginate is a versatile seaweed-derived hydrocolloid with strong thickening, gelling, film-forming, and encapsulation properties, widely used in food, pharmaceutical, and technical applications.
E402 Potassium alginate occurs in filamentous, grainy, granular, and powdered forms.
E402 Potassium alginate is colorless or slightly yel- low and may have a slight characteristic smell and taste.
Slowly soluble in water, forming a viscous solution; insoluble in alcohol.
E402 Potassium alginate has good compatibility with proteins and starches, making it useful in complex food systems like dairy alternatives and meat substitutes.
It improves texture integration.
This enhances product performance.
E402 Potassium alginate is biodegradable and environmentally friendly, as it originates from natural seaweed polysaccharides.
E402 Potassium alginate breaks down naturally in biological systems.
This reduces environmental impact.
Uses:
E402 Potassium alginate is widely used in encapsulation systems, where flavors, probiotics, or active ingredients are trapped in gel beads.
This protects sensitive components.
E402 Potassium alginate improves functional delivery.
In 3D food design and molecular gastronomy, it is used to create gel spheres and structured textures.
It reacts with calcium to form controlled gels.
This enables creative food applications.
E402 Potassium alginate is used in beverages, especially functional and fortified drinks, to stabilize particles and improve texture.
It prevents sedimentation.
This improves appearance.
In pharmaceutical applications, it is used in controlled-release tablets and gel formulations.
E402 Potassium alginate helps regulate drug release.
This improves therapeutic performance.
In cosmetics and personal care products, such as gels, creams, and masks, it acts as a thickener and stabilizer.
It improves texture and spreadability.
E402 Potassium alginate is used wherever thickening, gelling, stabilization, moisture retention, and encapsulation are required across food, pharmaceutical, cosmetic, and advanced technical applications.
E402 Potassium alginate is also used in plant-based and vegan foods, where it helps replicate the texture of animal-derived products.
It improves structure and mouthfeel in meat and dairy alternatives.
This enhances product acceptance.
In processed meat products, it is used to retain water and improve juiciness.
E402 Potassium alginate helps stabilize protein and fat systems.
This improves texture and yield.
E402 Potassium alginate is applied in bakery products, where it improves dough stability and moisture retention.
It helps keep baked goods softer for longer.
This extends freshness.
In low-fat and reduced-calorie foods, E402 Potassium alginate acts as a fat mimetic, improving creaminess without adding fat.
It provides body and texture.
This supports healthier formulations.
E402 Potassium alginate is used in coated foods and edible films, where it forms thin protective layers around food surfaces.
This helps reduce moisture loss and oxidation.
This improves shelf life.
E402 Potassium alginate is widely used in fruit preparations and fillings, where it stabilizes pulp and prevents separation.
It keeps fruit evenly distributed in mixtures.
This improves visual consistency.
E402 Potassium alginate is used in frozen food systems, including frozen desserts and ready meals.
It helps maintain texture after freezing and thawing.
This reduces structural breakdown.
In pet food products, it is used as a binder and texture modifier in wet formulations.
E402 Potassium alginate improves consistency and palatability.
This enhances product quality.
E402 Potassium alginate is also used in biomedical and pharmaceutical systems, such as wound dressings and hydrogel matrices.
It maintains a moist healing environment.
E402 Potassium alginate is used wherever gelling, thickening, stabilization, encapsulation, and moisture control are required in food, pharmaceutical, cosmetic, biomedical, and industrial applications.
E402 Potassium alginate is a gum that is the potassium salt of alginic acid.
It is soluble in cold water, forming a viscous colloidal solution.
E402 Potassium alginate functions as a stabilizer, thickener, and gelling agent.
E402 Potassium alginate is used in dietetic foods, low-sodium foods, dry mixes, and dental impression material.
E402 Potassium alginate is widely used in the food industry as a thickener, stabilizer, and gelling agent.
It improves texture and consistency in many products.
In dairy products and dairy alternatives, it is used to stabilize milk drinks, creams, and plant-based milks.
E402 Potassium alginate prevents phase separation and improves mouthfeel.
This improves product quality.
E402 Potassium alginate is applied in ice cream and frozen desserts, where it helps control ice crystal formation.
It improves creaminess and smooth texture.
This enhances sensory properties.
In sauces, dressings, and soups, E402 Potassium alginate increases viscosity and maintains uniform consistency.
E402 Potassium alginate prevents ingredient separation during storage.
This improves shelf stability.
E402 Potassium alginate is used in confectionery products, especially jelly sweets and structured desserts.
It forms gels that give chewable texture.
This improves product variety.
Safety Profile:
E402 Potassium alginate is derived from natural brown seaweed polysaccharides.
Its safety profile is well established.
One of the main effects is its behavior as a dietary fiber, which is not digested in the human small intestine.
At higher intake levels, it may cause mild gastrointestinal effects, such as bloating, gas, or a laxative-like effect.
These effects are typically dose-dependent.
Because it can bind water and form gels, excessive intake without sufficient fluid may theoretically contribute to digestive discomfort or rarely intestinal blockage risk, though this is very uncommon in normal food use.
Proper hydration reduces this risk.
Standard dietary use is considered safe.
E402 Potassium alginate allergic reactions are very rare, but mild sensitivity to seaweed-derived products can occur in susceptible individuals.
Symptoms may include minor skin or digestive reactions.
E402 Potassium alginate is widely used in food products.
E402 Potassium alginate is currently used as an excipient only in experimental pharmaceutical formulations.
E402 Potassium alginate is generally considered a low-risk, non-toxic food additive, widely approved for use in food, pharmaceutical, and biomedical applications.
