Quick Details
| CAS No.: | 9005-38-3 | Other Names: | Algin |
| MF: | C5H7O4COONa | EINECS No.: | 618-415-6 |
| Place of Origin: | China | Type: | Food grade, Feed grade |
| Efficacy: | Emulsifiers, Stabilizers, Thickeners | Brand Name: | polifar |
| Model Number: | Food Ingredients | Appearance: | white or yellowish granular or powder |
| Shelf Life: | 2 years | MOQ: | 1kg |
| Sample: | Free, ≤100g
| Criteria Implemented: | GB 1886.243 - 2016 |
Supply Ability
| Supply Ability | 700,000 kg per month |
Packaging & Delivery
| Product Packaging: | Our regular package is 25kg/ Drum or 25kg/bag |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances. |
| Loading: | 18MT/20FCL' |
| Delivery: | About 1 - 2 week |
Product Properties
Food grade sodium alginate:
Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed beverages such as sorbet, sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dried cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging. It can be used as a cover for dairy accessories to stabilize it and prevent frosting The skin is cracked.
Sodium alginate is used as a thickener for salad (a cold dish) sauce, pudding (a sweet dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce liquid leakage.
Adding sodium alginate in the production of dried noodles, vermicelli, and rice noodles can improve the adhesion of the product structure, make it strong in tension, large in bending, and reduce the rate of broken ends, especially for the low gluten content of flour, the effect is more obvious. Adding sodium alginate to bread, cakes and other products can improve the uniformity and water retention of the internal tissue of the product, and extend the storage time. Adding to frozen dessert products can provide a thermal fusion protective layer, improve the fragrance escape, and improve the performance of the melting point.
Specification
| Item | Standard |
| Appearance | white or yellowish granular or powder |
| Assay(on dry basis) | ≥ 98.0 % |
| Viscosity (1% solution) | 300 - 500 mpa.s |
| Insoluble matter in water | ≤ 0.6 % |
| Moisture | ≤ 15 % |
| PH | 6.0 - 8.0 |
| Heavy Metals (as Pb) | ≤ 4 mg/kg |
| Arsenic (as As) | ≤ 2 mg/kg |
| Size mesh | 99.6% through 80 mesh |