| Customization: | Available |
|---|---|
| CAS No.: | 9005-38-3 |
| Formula: | C6h9nao7 |
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1.Product Introduction
| Product Name | Sodium Alginate |
| Other Name | Alginic acid |
| Specification | 99% |
| Appearance | White Powder or Yellow Particles |
| Mesh | 80 Mesh,200 Mesh or according to customer's requirements |
| Solubility | Soluble in glycerol, propylene glycol, ethylene glycol, slightly soluble in water. |
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Viscosity 20ºC, 1%, (mPa. s)
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As client's requirements(Low, regular, High) |
| Gel strength (g/cm2) | As client's requirements |
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Moisture (%)
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<15
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PH Value
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6.0-8.0 |
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Total Ash (%)
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18-27
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Residue of Calcium (%)
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<0.3 |
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Heavy Metals (count by Pb) (mg/kg)
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≤ 20
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Arsenic Content (mg/kg)
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≤ 2 |
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Lead (mg/kg)
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≤ 5 |
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Mercury (mg/kg)
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≤ 1
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Cadmium (mg/kg)
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≤ 1 |
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Formaldehyde (mg/kg)
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≤ 50
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Total Plate Count (cfu/g)
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≤1000
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Yeast & Mould (cfu/g)
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≤100
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E-coli (/5g)
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Negative
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Salmonella (/10g)
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Negative
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Stabilizer; Thickener; Emulsifier; Dispersant; Gelling Agent; Coating Agent; Suspending Agent. It is used in ice cream and cold spots in Japan to improve the shape retention and make the tissue fine. The dosage is 0.1% to 0.4%. When making fillings, it can impart cohesiveness, and its dosage is 0.1% to 0.7%. Because it is a hydrophilic polymer, it has strong hydration properties, which makes it difficult to form ice crystals from the water absorbed by the stabilizer.
Used in the United States for pie fillings, meat sauces, gravy, frozen foods, chocolate, butter flavored hard candy, cold spot gels, jelly gums, syrups, emulsions, etc. The dosage is 0.1%~ 0.5%. In beer production, it is used as a solidification remover of copper, and at the same time it is removed after agglomeration together with protein and tannin. It can be made into film for anti-sticking packaging of candy.
| Application and Suggestion | Main Function and Characterstics | Recommended additive amount |
| Bread | Enhance dough tenacity, improve dough air-holding performance, increase bread specific volume, delicate internal structure, elastic, good taste. Good water retention, improve anti-aging effect, extend product shelf life. | 0.1%-1% |
| Ice Cream | When the ice cream is produced, sodium alginate is added as a stabilizer, and the mixture is uniform, which is easy to adjust the fluidity of the mixture when it is frozen, and is easy to stir. The product has good shape, smooth and delicate, good taste, does not form ice crystal during storage, and can stabilize the air bubble, the expansion rate of the product increased about 18% . Increase output by 15% -17% , while making the product soft and elastic. | 0.1%-0.5% |
| Milk | Sodium alginate can be used as a stabilizer for frozen milk, frozen fruit juice and other beverages. Can significantly increase the taste, no stickiness and stiffness. Adding sodium alginate into yoghurt can keep and improve its curd shape, prevent viscosity drop during high temperature disinfection, and prolong its storage period, so that its special flavor remains unchanged. | 0.25%-0.2% |
| Beverage | Sodium alginate is added to the beverage, with saccharin and accessories to make a refreshing fruit syrup, with a smooth and uniform taste, stability is not divided into | 0.25%-2% |
| Health Food | Dietary fiber, a unique nutrient that binds to organic matter, lowers cholesterol in the serum and liver, inhibits total fat and total fatty acid concentrations, and improves nutrient absorption and absorption, at the same time also inhibit radioactive strontium, cadmium and other harmful elements in the body again absorption. | |
| Candy | Sodium alginate can produce high-quality soft candy, fresh jelly, grape beads, lotus seed soup and so on. | 0.25%-2% |
| Cake | Sodium alginate can help to emulsify egg whites. Increase cake specific volume, stomata wash rice evenly, soft and elastic, easy to release mold, smooth appearance. Good water retention, good anti-aging effect, extend shelf life. | 0.1%-0.5% |
| Beer | In the production process as a copper curing remover, at the same time with the protein, tannin coagulation after removal. | 0.1%-1% |
| Bread, cakes, and other sandwich sauce products | Improve the emulsifying and thickening properties of the product, improve the plastic properties of the paste. Improve the internal structure of the product to make it smooth and delicate. Improve product water retention and water retention. Good thermal stability, reduce the degree of collapse caused by baking deformation. | 0.1%-1% |
| Fillings, jams, etc in baked goods | Water-retaining plastic, forming gel-type jam, easy to smear, smooth and elastic reduce paste body water analysis out. Resistant to baking, high temperature baking, still retain the unique flavor of fresh fruit, jam body filling, delicate taste. | 0.1%-05% |
| Filling for jam and baked goods | Improve the consistency of the jam, with a clear fresh fruit flavor, a smooth and elastic surface, a full body of the jam, a delicate taste, and a reduction in water precipitation. | 0.1%-1% |
| Application | Main Function and Characteristics | Recommended additive amount |
Cosmetic Products |
Sodium alginate is rich in hydroxyl and carboxyl groups, which can form intermolecular bonds with water molecules and bind a lot of water. Alginic acid has a good film-forming properties, can form a uniform film on the skin, to prevent water evaporation. |
0.1%-0.5% |
Very strong adsorption of heavy metals, adsorption of impurities: after the injection of copper ion solution, through the seaweed fiber membrane cloth adsorption function. The water (Essence) released is transparent and pure-for women wearing makeup, teachers, boiled women, and residents of areas with high air pollution water pollution, a strong cleansing capacity. |
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3.Strong water lock ability and slow release ability: After injecting water, it can lock up more water (essence) and drip slowly and evenly-it is an efficient and gentle maintenance for dry, sensitive and aging skin. One-way penetration non-reverse absorption: seaweed fiber is a molecular lock water, and skin contact after the formation of thermal gel, only so that the essence to the skin in the direction of penetration, and can provide more than 15 minutes of long-term nourishment. |
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| 4.Radiation protection: mask for after-sun repair, mobile phone and computer users, are the best choice. |
| Application | Recommended dosage | Function and Characterstics |
| ham | 0.3%-0.8% | Water retention, elasticity, improve slicing |
| Rolling meat products | 0.3%-0.8% | Water retention,Oil retention, elasticity enhancement, and embrittlement enhancement |
| Table roast, pro-sausage special | 0.3%-0.8% | Water retention,Oil retention, elasticity enhancement, and embrittlement enhancement |
| Fat Gel | 0.3%-0.8% | Low value, low cost, and beneficial to health |
| Application | Main and Characteristics |
| Cold noodles series products | Water retention, elasticity, improve slicing |
| Crispy Silk Series Products | Water retention,Oil retention, elasticity enhancement, and embrittlement enhancement |
| Microcapsule series products | Water retention,Oil retention, elasticity enhancement, and embrittlement enhancement |
| Explosive bead series products | Low value, low cost, and beneficial to health |
| Biomimetic food series products | Molding, assisting the molding of sodium alginate gel products |
| Other gel products | Thickening, shaping, and water retention |
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