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The Functional Benefits of Sodium Alginate in Meat and Plant-Based Meat Products

Sodium alginate is a plant-based hydrocolloid derived from brown seaweed, known for its ability to build texture, retain moisture and enhance the overall quality of meat and plant-based meat-based products. Its functionality makes it a reliable ingredient for processors looking for better structure, stability and juiciness across a wide range of formulations.
One of the key benefits of sodium alginate is its high water and fat-binding capacity, which helps maintain moisture throughout cooking and storage. This leads to better juiciness in products like sausages, nuggets, kebabs and cold cuts. By holding water effectively, it also reduces cooking loss, allowing manufacturers to achieve improved yield without compromising on taste or mouthfeel.
Sodium alginate also acts as a natural gelling agent, forming firm, heat-stable gels in the presence of calcium. This gives products excellent shape retention and contributes to a uniform, well-bound structure. The result is better texture and clean slicability, especially important in ham, salami, pepperoni and other processed meat formats that require precision during slicing and portioning.
In addition to strengthening texture, sodium alginate ensures water retention during cooking, preventing products from drying out under high heat. This makes it easier for manufacturers to offer consistent, high-quality items across both fresh and processed meat segments. Whether used in patties, rolls, spreads or structured meat blocks, it contributes to a stable, appealing product with predictable performance.
These benefits extend to plant-based and hybrid meat formats as well. Sodium alginate helps plant proteins bind effectively, adds firmness and supports moisture management in soy and pea. In hybrid systems combining meat with plant proteins, it enhances binding and creates cohesive textures that align with consumer expectations for balanced, nutritious and sustainable protein options.
At Marine Hydrocolloids, we offer high-performance Sodium Alginate grades developed through four decades of hydrocolloid expertise. Our products support formulators in achieving reliable gelling, superior water binding, improved processing stability and excellent end-product texture across fresh meat, processed meat, plant-based meat and hybrid protein applications. With customers in more than 50+ countries, we continue to deliver trusted, sustainable and innovation-driven hydrocolloid solutions for the global food industry.
To explore our complete range and find the right grade for your formulation, visit: https://www.meron.com/products/sodium-alginate/