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Light Yellow color Food Grade Sodium Alginate thickener Extracted from Natural Seaweed
1. Quick Detail :
Food grade sodium alginate is a natural polysaccharide compound extracted from the cell walls of brown algae. Light yellow or white milk powder apprance, odorless and tasteless, can dissolve in water, but insoluble in alcohol and other organic solvent. it is the sodium salt of alginic acid. Its form as a gum, is used in the food industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and the preparation of dental impressions
2. Description :
In food industry, as gelatinizing agent, thickener, deflocculant used in health food such as ice cream, beverage, form food, meat product, jam, etc. In pharmaceutical industry, used as bonding agent, biology bonding agent, sustained-release and controlled-release tablet, medical dressing, dental impression material, firming agent etc. In daily industry: used as peel mask; thickening stabilzing agent for cosmetic.In fodder industry:Used as fodder bonding agent, pet food bonding agent, etc.
3. Applications :
Food Grade sodium alginate have these following characteristics in food industry .
A: Stabilizer
As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate can avoid of ice crystal and make the product tas ty. It also applies to the mixed drinks, such as ice looly, iced fruit juice and iced milk, etc. When adding some into dairy products 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 splitting open if it is used as a cover of milky food.
B: Thickener and emulsion
Sodium Alginate can raise the products stabilization and decrease the liquid out when it is used in sala (a cold dish)flavoring, pudding (a sweet pastry) jam, tomato ketchup and the canned products.
C: Hydration
Sodium Alginate will make noodle, vermicelli or rice noodle have a strong cohesiveness, pulling, bending and reduce breaking, stabilization and decrease the liquid out when it is used in sala (a cold dish)flavoring, puddingspecial suitable in the less gluten stabilization and decrease the liquid out when it is used in sala (a colddish)flavoring, puddingcontent 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 quicken the flavor sending forth, raise melting point of the
products.
D: Gelling property
Sodium Alginate suits to make kinds of gel product, which can be kept the fine state, nonleakage and contraction. So it also fits iced products and man-made products. Using this specific property, it can be used as a cover for fruit, meat and seaweed products away from air and keep it stored longer. In addition, it also can be used as the sugar coating of bread, the cover of filling and cake and the auto-coagulant of canned food, which will not change in high/low temperature and acid conditions. It also can replace carrageenan to make a crystal soft sugar, elastic, unsticky, transparent.
4. Specifications :
Standard: GB 1976-2008 /E401/FCCV
| Size (mesh) | Viscosity (mps) | Mosture (%) | PH
| Ca2+ (%) | Ash (%) | Insoluble matter (%) | Heavy matel (%) | Arsenate (%) | Lead (%) |
| 30-200 | 50-1000 | ≤15 | 6.0-8.0 |
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