Jelly

Alginate can be used to make an instant jelly that solidifies by simply dissolving in water. Unlike other gelling agents, alginate can be used in warm and cold foods. This unique property of alginate is applied to the commercialization of patient care food jelly for hydration and children’s sweets.

Alginate beads are made using the unique property of alginate, it reacts with calcium to instantaneously gel. When an aqueous solution of alginate is added dropwise into an aqueous solution (calcium chloride solution, calcium lactate solution, etc.) in which calcium is ionized, the gelation reaction occurs instantaneously at the contact surface of both solutions.

The dripped alginate solution becomes viscous so it floats without diffusing into the calcium solution and gelation proceeds while it becomes rounded by surface tension, resulting in a spherical jelly. To color this spherical jelly, dye can be added to the alginate. In addition, to gel the surface coating only and to leave the center as a solution, a special double tube is used to drip alginate and internal liquid simultaneously.

Currently, an increasing number of uses are available to encapsulate colorful foodstuffs, spices, and seasonings, which can be used as flavorings for cuisines.
Artificial caviar, which is colored black by squid ink, is also used in specialized applications.

Alginate is also used in the processing of coating liquids from Korea. A spherical jelly similar to an alginate bead is encapsulated with a fruit-based liquid but the coating is made in the alternative way to an alginate bead.
Alginate beads are formed by dripping alginate solution into a calcium solution, whereas coating liquids drip calcium solution into the alginate solution. Because alginate is insoluble under acidic conditions, it does not mix well with the citric acid-rich ingredients such as fruit juice beverages and fruit puree. Therefore, if a calcium salt (not alginate) is added to the ingredients, and this is added dropwise to an alginate solution, a gelation reaction occurs on the contact surfaces of both solutions so that only the surface of the resulting spherical jelly capsule is gelled.

When alginate is added to a calcium solution, it can become an elongated noodle-like gel. Artificial shark fins are processed by making them spindle-shaped. Artificial shark fins have been commercially available for more than 30 years and have become popular worldwide.

Currently, overhunting of sharks for natural shark fin is an issue in various parts of the world and an increasing number of countries have prohibited the distribution of natural shark fin. Artificial shark fin made using alginate is a sustainable food which goes beyond the mere range of "imitation foods" allowing enjoyment of shark fin dishes without harming sharks.