Raw Materials Hot Sales Food Grade Cosmetics Grade Powder Sodium Alginate Thickener Price

• Customization: Available
• CAS No.: 9005-38-3
• Formula: C5h7o4
• Model NO.: Sodium Alginate
• EINECS: 618-415-6
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Thickener
• Resource: Natural
• The content of active substances: ＞90%
• MOQ: 25kg
• Applications: Food Industry
• Form: Powder
• Color: White
• Sample: Available
• Transport Package: Bag
• Specification: 25kg/bag
• Trademark: ZIO
• Origin: China
• Production Capacity: 10000kg/Months

Product Description

Product Description

         Sodium alginate appears as white or light yellow powder, almost odorless and tasteless.  It is a by-product of extracting iodine and mannitol from brown algae kelp or sargassum.  Its molecule is composed of β-D-mannuronic acid and α-L-guluronic acid.  It is a natural polysaccharide.  Sodium alginate has been widely used in the food industry.

Product Parameters

Food grade sodium alginate
     Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed drinks such as sugar water sorbet, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the stabilizing effect of sodium alginate to small the adhesion between food and packaging. It can be used as a covering for dairy products to stabilize it and prevent frosting. The skin is cracked.
     Sodium alginate is used as a thickener in salad (a cold dish) sauce, pudding (a dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce liquid leakage.
     Adding sodium alginate to the production of dried noodles, vermicelli, and rice noodles can improve the cohesiveness of the product structure, making it strong in pulling force and large in curvature. Especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, pastries and other products can improve the uniformity and water-holding effect of the internal structure of the product and extend the storage time. Colloidal form, no leakage or shrinkage, suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer without direct contact with air to extend storage time. It can also be used as a self-coagulating agent for bread icing, stuffing, snack coating, canned food, etc. It can still maintain its original shape in high temperature, freezing and acidic media. It can also be used instead of agar gel to make elastic, non-sticky, transparent crystal gummy candies.
 

Item Name	Sodium alginate
Appearance	Pale Yellow
Product Specification	High Viscosity
Viscosity(mpa.s)	1025
PH Value	6.84
Water insoluble substances%	0.31
Light  transmittance%	Conforms with the regulations
Moisture%	10.2
Ash content%	25.46
Arsenic(As) (mg/kg)	≤4
Heavy Metal (as pb) (mg/kg)	≤2

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