Sodium alginate is a naturally occurring polysaccharide that is extracted from the brown seaweed, algin. It has been used in food production for centuries, including in Japan, where it is used as a thickening agent for many different types of foods. Sodium alginate is a type of polysaccharide known as a "gum" and is soluble in water. When mixed with water, it forms a gel-like substance that can be used as a thickener for many different types of foods. Sodium alginate is used in many types of food production, such as soups, sauces, dressings, ice cream, and dips. In soups, it is used as a thickener and can also contribute to the viscosity of the soup. For sauces and dressings, it can contribute to the viscosity and texture of the sauce or dressing. In ice cream, it can contribute to the texture and overall mouthfeel of the ice cream. For dips, it can contribute to the viscosity of the dip and contribute to the texture of the dip.
