Sodium Alginate is the sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase. Sodium Alginate is the white crystal whose appearance and smell are similar to sugar.
Sodium Alginate 98% content;cas no:9005-38-3; MOQ is 2-3mt
Product introduction:White Crystalline .it covered in Eu and American market.
Packaging Inner: 25kg bag or carton
Application:to be used in nutrition supplement in Food, Beverage, Pharmaceutical, Cosmetic
As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate can avoid of ice crystal and make the product tasty. It also applies to the mixed drinks, such as ice lolly, iced fruit juice and iced milk, etc. When adding some into dairy puoducts like refined cheese, canned cream and dry cheese, the final product will not stick to the package. Moreover, Sodium Alginate can keep the product fine and avoid of spliting open if it is used as a cover of mild food.
2) Thickener and emulsion
Sodium Alginate can raise the product's stabilization and decrease the liquid out when it is used in sala(a cold dish)flavoring, pudding(a sweet pstry)jam, tomato ketchup and the canned products.
Sodium Alginate will make noodle, vermicelli or ice powder have a strong cohesiveness, pulling , bending and reduce breaking, special suitable in the less gluten content of wheat flour. SODIUM Alginate also can equal the products' internal form and hold water so that it can be kept for a long time. Adding some into iced sweet products, Sodium Alginate will come into being a protecting cover against heated quickly, and it can quiken the flavor sending forth, raise melting point of the products.
|Appearance||white or yellowish granular or powder|
|Viscosity (1% solution)||300 - 500 mpa.s|
|Assay(on dry basis)||98.0% min|
|Loss on drying(105oC, 2hr)||15% max|
|PH||6.0 - 7.5|
|Heavy metals(as Pb)||0.004% max|
|Ash||18 - 24%|
|Particle size||40 mesh: 100% pass|
|Total plate count||2000/g max|
|Yeasts and moulds||100/g max|