| Product | Sodium Alginate |
| Appearance | White powder |
| Grade | Food Grade |
| Insoluble Matter In Water% | ≤0.6 |
| Assay (On an anhydrous basis) | ≥98.0% |
| Ash | 18 - 24% |
| Package | 25kgs/bag |
| Storage | Keep in a cool, dry, dark location. |
| Shelf Life: | 24 Months |
| MOQ | 1kg |
| Application | Food additive |
Description
Sodium alginate, a natural polysaccharide with pharmaceutical preparations accessories, requires stability, solubility, viscosity, and security. In 1881, the British chemist E.C.S Stanford used the first alginate of brown algae extracted for scientific research. He found that the alginic acid extract has several exciting features, it has a concentrated solution, forming a gel, and film-forming ability. Based on this, he put forward several industrialized production applications. Alginate until 50 years later, however, on a large scale industrial production. Commercial production began in 1927, is now the world produce about 30000 tons per year, 30% of them used in the food industry, and the rest is used for other industry, the pharmaceutical industry, and dental.
Application
Sodium alginate dissolves in hot and cold water to form a viscous colloidal solution. It is a hydrophilic gel with a very strong hydration ability. Low calorific value, non-toxic, easy to swell, high flexibility, with good thickening, stability, gelling, foam stability, anti-ageing of products, and promoting aggregation.
Adding to all kinds of noodles can obviously increase the viscosity and anti-brittleness of the food and make the product strong, tough, fine-tasting, and chewy. The dosage is 0.2%~0.5%; in ice cream, the product can maintain its shape. Delicate, the dosage is 0.1% to 0.5%; in bread and cakes, the expansion rate is increased, the product is soft and elastic, and the dosage is 0.1% to 1%; used in dairy products and beverages, it can improve the taste of the product and improve The curd form of yogurt. The dosage is 0.25% to 2%; it is also used in candy, cold food, and fillings. It can improve the taste and has good gelling properties. In addition, it is also a dietary fibre that can take down human serum and liver. Cholesterol inhibits the up in the concentration of total cholesterol and fatty acids and also helps the absorption of harmful elements such as strontium and cadmium. Therefore, it helps with high blood pressure, coronary heart disease, and diabetes. In addition, it can also be used as a textile sizing agent, cosmetic thickener, etc.
