Superior Quality Food Grade, Cosmetic Grade Sodium Alginate Powder

• Customization: Available
• CAS No.: CAS 9005-38-3
• Formula: C5h7o4coona
• Model NO.: Sodium Alginate
• EINECS: 618-415-6
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Application: Drinks, Flour Products, Condiment
• Product: Sodium Alginate
• Loading: Tianjin
• Colour: White
• Field: Food and Cosmetics
• Transport Package: 25kg/Drum
• Specification: 99%
• Trademark: ZHUOFENG
• Origin: China Mainland
• HS Code: 1302391200
• Production Capacity: 5000mt/Month

Product Description

Sodium alginate, a natural polysaccharide, has the stability, solubility, viscosity and safety required for excipients in pharmaceutical preparations. In 1881, British chemist E.C. tanford first carried out scientific research on alginate extract in brown seaweed. He found that the alginic acid extract had several interesting properties, including the ability to concentrate solutions, form gels, and form films. Based on this, he made several applications for industrial production. However, alginate was not commercially produced on a large scale until 50 years later. Commercial production began in 1927, and today about 30,000 tons are produced annually worldwide, 30% of which is used in the food industry and the rest in other industries, pharmaceuticals and dentistry

 

 

1, used to replace starch, gelatin to do ice cream stabilizer, can control the formation of ice crystals, improve the taste of ice cream.

2. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use sodium alginate's stabilizing effect to prevent the adhesion of food and packaging, and can be used as a coating for milk ornaments, which can keep it stable and prevent the icing crust from cracking.

3, used for salad dressing, pudding, jam, ketchup and canned products thickening agent, to improve the stability of products, reduce liquid leakage.

4. The addition of sodium alginate in the production of noodles, vermiculini and rice noodles can improve the cohesiveness of the product tissue, make its tension strong, bend large, and reduce the breakage rate, especially for flour with low gluten content, the effect is more obvious.

5, the addition of sodium alginate in bread, pastry and other products can improve the uniformity of the internal organization of the product and the water holding effect, extend the storage time.

6, the addition of frozen sweet products can provide a thermal fusion protection layer, improve the fragrance escape, improve the melting point performance.

 

 

 

Item	E401
Appearance	Powder
Color	White
Taste	Neutral
Particle size	120 mesh
Viscosity (mpa. s) (1% solution)	400-600
Content (%)	90.8-106.0
Loss on drying (%)	≤15.0
PH value	6.0-8.0
Ash (%)	18.0-27.0
Water insoluble (%)	≤2.0
Formaldehyde (mg/kg)	≤50
As (mg/kg)	≤3
Lead (mg/kg)	≤5
Hg (mg/kg)	≤1
Cd(mg/kg)	≤1
Total bacteria count (cfu/g)	<5000
Yeast (cfu/g)	<500
E.coli	Negative in 5g
Salmonella	Negative in 10g

If it is a sample:  
Solid: 2 kg per Tin Foil Bag orCarton                 
Liquid: 5 kg per Plastic Drum                   
If it is a normal order: 
Solid: 25 kg per Plastic Bag or Carton        
Liquid: 25 kg per plastic Drum or Steel Drum
PS: We accept the packing as specified.

 

  We usually prepare the goods within 7~10 days.
By sea or by air.
If you have any other needs can contact us.

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