A seaweed-derived hydrocolloid prized for gelling, thickening, and stabilizing — with strong synergies in molecular gastronomy, pharmaceuticals, and nutraceuticals.

Key Benefits

• Creates firm, heat-stable gels with calcium ions

• Provides viscosity, stabilization, and water-binding

• Useful in molecular gastronomy and encapsulation

• Excellent for controlled-release and dietary applications

• Plant-based, vegan, gluten-free, non-GMO, Kosher (K)

• Available in 2-oz, 8-oz, and 16-oz packs

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Potassium Alginate (from brown seaweed)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Potassium Alginate is a natural salt of alginic acid derived from brown seaweed. It functions as a gelling agent, thickener, and stabilizer. In foods, it reacts with calcium ions to form firm gels and capsules; in pharmaceuticals and nutraceuticals, it is used for controlled release and as a dietary fiber source.

Popular Uses

• Molecular Gastronomy: Spherification, encapsulation, and edible films

• Food Production: Stabilizes sauces, dressings, and desserts

• Pharma/Nutra: Used in controlled-release tablets and supplements

• Encapsulation: Traps flavors, probiotics, or nutrients in edible gels

How to Use

• Dosage: 0.3%–1.5% by weight depending on application

• Hydration: Disperse in water with shear; allow time to hydrate fully

• Synergy: Forms gels with calcium salts (e.g., calcium chloride or lactate)

Pro Tips

• For spherification, combine with calcium chloride baths for capsules.

• Use in functional foods as a natural fiber and thickener.

• Works in both culinary and industrial settings.

Pair With

• Sodium Alginate — for comparative gelling systems

• Calcium Chloride / Calcium Lactate — to trigger gelation

• Pectin — for fruit gels and encapsulation blends

Storage & Shelf Life

• Store sealed in a cool, dry place.

• Shelf life: up to 2 years.

Why Cape Crystal

• High-quality Potassium Alginate with consistent performance

• Trusted for culinary, R&D, nutraceutical, and industrial applications

• Backed by full documentation and responsive support

Frequently Asked Questions

Q: What is Potassium Alginate used for?
A: It’s used as a gelling agent, thickener, and stabilizer in food, molecular gastronomy, pharmaceuticals, and nutraceuticals.

Q: How does Potassium Alginate form gels?
A: It reacts with calcium ions to form firm, heat-stable gels.

Q: What dosage should I use?
A: Typical use is 0.3%–1.5% by weight depending on the application.

Q: Is Potassium Alginate the same as Sodium Alginate?
A: They are both alginate salts but differ slightly in solubility and gelling behavior. Sodium Alginate is more common in food applications, while Potassium Alginate is valued in pharma and specialty uses.

Q: Is Potassium Alginate vegan and gluten-free?
A: Yes — it is plant-derived, gluten-free, non-GMO, and Kosher.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Worked perfectly for encapsulating probiotics in my research project.”
⭐️⭐️⭐️⭐️⭐️ “Great quality, dissolved smoothly and set gels with calcium exactly as expected.”

Call to Action

Unlock the power of advanced gelling and stabilization with Cape Crystal Brands Potassium Alginate. Available in 2-oz, 8-oz, and 16-oz packs.