Ammonium Alginate, with the CAS number 9005-34-9, is the ammonium salt of alginic acid—a natural polysaccharide extracted from brown seaweed (Phaeophyceae). This versatile food additive is widely used in the food industry as a thickener, emulsifier, and stabilizer. Its unique ability to form viscous solutions in water makes it an essential ingredient in numerous food applications, from dairy products to baked goods and beverages.

As a food-grade hydrocolloid, ammonium alginate belongs to the alginate family, which also includes sodium alginate and potassium alginate. The compound appears as a white to yellowish fibrous or granular powder that is odorless and has a slightly alga-like taste. Its excellent water-binding capacity and gel-forming properties have made it a staple in modern food formulation.

What is Ammonium Alginate?

Ammonium alginate is chemically derived from alginic acid, which is naturally occurring in the cell walls of brown seaweed. When alginic acid is neutralized with ammonium hydroxide or ammonium carbonate, it forms ammonium alginate. This process creates a compound with excellent solubility in cold and warm water, forming solutions that range from viscous liquids to firm gels depending on concentration and conditions.

The molecular structure of ammonium alginate consists of linear chains of β-D-mannuronic acid and α-L-guluronic acid units. These uronic acids are linked by 1,4-glycosidic bonds, creating long polymer chains that give alginate its characteristic thickening and gelling properties. The presence of ammonium ions (NH4+) distinguishes this variant from other alginate salts and contributes to its specific functional characteristics.

What Are the Benefits of Ammonium Alginate?

Ammonium alginate offers numerous benefits that make it valuable in food manufacturing:

1. Excellent Thickening Agent

Ammonium alginate effectively increases the viscosity of food products at relatively low concentrations. It can create solutions with viscosity ranging from thin liquids to thick gels, allowing food manufacturers to achieve desired texture profiles in products like sauces, dressings, and desserts.

2. Superior Stabilizing Properties

As an emulsifier and stabilizer, ammonium alginate helps prevent the separation of ingredients in food products. It is particularly effective in stabilizing salad dressings, beverage emulsions, and dairy alternatives, ensuring consistent texture and appearance throughout the product’s shelf life.

3. Gel Formation Capability

When combined with calcium ions or other divalent cations, ammonium alginate forms strong, thermo-irreversible gels. This property is exploited in the production of structured foods, dental impression materials, and encapsulated ingredients. The gel strength can be controlled by adjusting the concentration and processing conditions.

4. pH Stability

Ammonium alginate maintains its functional properties across a wide pH range (4-10), making it suitable for use in both acidic and neutral food applications. This stability is particularly valuable in products that undergo pH changes during processing or storage.

5. Freeze-Thaw Stability

Food products containing ammonium alginate exhibit improved freeze-thaw stability, maintaining their texture and preventing syneresis (water separation) during repeated freezing and thawing cycles. This makes it ideal for frozen desserts and prepared foods.

6. Low-Calorie Fiber Source

As a soluble dietary fiber, ammonium alginate contributes to the fiber content of foods without adding significant calories. It can be used to create reduced-calorie products that maintain desirable texture and mouthfeel.

What Are the Uses of Ammonium Alginate?

Ammonium alginate is utilized across various segments of the food industry:

1. Dairy Products

In dairy applications, ammonium alginate is used in ice cream and frozen desserts to improve texture, prevent ice crystal formation, and control melting properties. It also finds application in yogurt and cheese products as a stabilizer and texturizer.

2. Sauces and Dressings

Salad dressings, ketchup, mayonnaise, and various sauces rely on ammonium alginate for viscosity control, emulsion stabilization, and preventing phase separation. It provides a smooth, consistent texture that enhances product quality.

3. Bakery Products

In bakery applications, ammonium alginate serves as a dough conditioner and volume enhancer. It helps retain moisture in bread and pastry products, extending freshness and improving crumb structure.

4. Italok

Instant drink mixes, fruit beverages, and nutritional supplements use ammonium alginate as a thickening and stabilizing agent. It helps create smooth, homogeneous products and can mask unpleasant textures in functional beverages.

5. Meat and Seafood Products

Ammonium alginate is used in processed meats and seafood products as a binder and water-binding agent. It helps improve texture, reduce cooking losses, and enhance product yield.

6. Confectionery

In confectionery applications, ammonium alginate is used in jellies, gummies, and fruit fillings to achieve desired gel texture and prevent syneresis. It provides a clean, elastic gel structure that is highly desirable in these products.

7. Encapsulation and Delivery Systems

The gel-forming ability of ammonium alginate makes it ideal for encapsulating flavors, nutrients, and bioactive compounds. This application is particularly valuable in the pharmaceutical and nutraceutical industries for controlled release applications.

Safety and Regulatory Status

Ammonium alginate has been extensively evaluated for safety and is approved for use in food applications worldwide:

FDA Approval

In the United States, ammonium alginate is Generally Recognized As Safe (GRAS) by the FDA for use in food products. It is approved as a direct food substance and is listed in the Code of Federal Regulations (CFR Title 21).

Európai Unió

Within the European Union, ammonium alginate is approved as a food additive with the E number E403. It is authorized for use in various food categories according to Regulation (EC) No 1333/2008 on food additives.

Joint FAO/WHO Expert Committee

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of “not specified” for alginic acid and its salts, including ammonium alginate. This indicates that the compound is considered safe at normal levels of consumption.

Side Effects and Considerations

Ammonium alginate is generally well-tolerated when consumed in normal food amounts. Some individuals may experience mild digestive effects such as bloating or gas due to its fiber content. People with known allergies to seaweed or marine products should exercise caution. As with any food additive, it should be consumed in moderation as part of a balanced diet.

Chemical Specifications

Property	Érték
CAS-szám	9005-34-9
Molekuláris képlet	C6H7NO6 (monomer unit)
Molekulatömeg	193.14 g/mol (theoretical)
Megjelenés	White to yellowish fibrous or granular powder
Szag	Szagtalan
Oldhatóság	Soluble in cold and warm water
pH (1% solution)	6.0-8.0
Viscosity (1% solution)	200-500 mPa.s
E Number	E403
Dietary Fiber Content	High

Frequently Asked Questions

What is the CAS number of Ammonium Alginate?

The CAS number for Ammonium Alginate is 9005-34-9.

Is Ammonium Alginate safe to consume?

Yes, Ammonium Alginate is considered safe for consumption. It is classified as GRAS (Generally Recognized As Safe) by the FDA and approved as food additive E403 in the European Union. It has an “not specified” ADI from JECFA, indicating safety at normal consumption levels.

What is the difference between Ammonium Alginate and Sodium Alginate?

The main difference is the counterion: ammonium alginate contains ammonium ions (NH4+), while sodium alginate contains sodium ions (Na+). This affects their solubility characteristics, gel-forming properties, and specific applications. Ammonium alginate is often preferred in applications where sodium reduction is desired.

Can Ammonium Alginate be used in vegan products?

Yes, Ammonium Alginate is suitable for vegan and vegetarian products as it is derived from brown seaweed, a natural plant source. It does not contain any animal-derived ingredients.

What is the shelf life of products containing Ammonium Alginate?

When properly stored in a cool, dry place, Ammonium Alginate maintains its functional properties for 2-3 years. The shelf life of food products containing it depends on other ingredients and storage conditions.

Does Ammonium Alginate contain allergens?

Ammonium Alginate is derived from seaweed, which is not a major allergen. However, individuals with known allergies to marine products (fish, shellfish) should exercise caution and consult with a healthcare professional before consuming products containing this additive.

Why Choose Our Ammonium Alginate?

• Premium Quality: Our Ammonium Alginate meets international food safety standards and specifications
• Consistent Performance: Batch-to-batch consistency ensures reliable thickening and stabilizing results
• Competitive Pricing: We offer attractive rates for bulk orders and long-term partnerships
• Technical Support: Our team provides formulation guidance and technical assistance
• Global Shipping: Reliable worldwide delivery to meet your supply chain needs
• Food Safety Certified: Our products comply with HACCP, ISO, and other relevant quality standards

Related Products

If you’re interested in Ammonium Alginate, you may also find these related products useful:

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• Calcium Citrate (CAS 5785-44-4)
• Benzoic Acid (CAS 65-85-0)

Contact us today to learn more about Ammonium Alginate and our other food additive products. Our team is ready to assist with your sourcing requirements.