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Food Grade Sodium Alginate CAS 9005-38-3 Factory Supply with Bulk Competitive Price1
AdditiveFood Grade Sodium AlginateCAS 9005-38-3
Nanjing Kerunjiang Chemical Co., Ltd
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Product Description Product DescriptionProduct Description:Sodium alginate, also known as sodium alginate, is a natural polysaccharide extracted from the cell wall of brown algae such as kelp and giant kelp. It is essentially a linear natural polymer and a byproduct of extracting iodine and mannitol from kelp or sargassum of brown algae. The aqueous solution of sodium alginate has a high viscosity and has been used as a thickener, stabilizer, emulsifier, etc. in food. Sodium alginate is a non-toxic food and was included in the United States Pharmacopoeia as early as 1938. In the United States, it is known as a "wonderful food additive"; in Japan, it is known as a "longevity food". Sodium alginate has been widely used in the food industry and the medical field. Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugar water ice cream, ice fruit dew, and frozen milk. Many dairy products, such as refined cheese, whipped cream, and dry cheese, use the stabilizing effect of sodium alginate to prevent the adhesion between food and packaging. It can be used as a covering for dairy accessories to keep it stable and prevent the frosting from cracking. Alginate series products can all be developed into pure natural marine biological medicines. As a high molecular weight polysaccharide, alginate has good water retention performance, a sense of fullness after consumption, can lubricate the digestive tract, and has good adsorption capacity for heavy metals. Therefore, it can be used as a functional food additive, a raw material for health products, and a nutritional enhancer, which has significant effects on human health. This food additive can be added to any food or beverage (such as milk, coffee, etc.), with significant nutritional effects. It is extracted from marine organisms, pure and natural, without any toxic side effects, and all indicators can be quantified. Since sodium alginate can form a stable thermally irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and ice cream deformation caused by temperature fluctuations will not occur; at the same time, this kind of ice cream has no odor when eaten, which not only increases the expansion rate but also increases the melting point, so that the quality and efficiency of the product are significantly improved. The product has a smooth, delicate taste and good taste. The amount added is low, generally 1-3%, and the amount added abroad is 5-10%. Sodium alginate is used as a stabilizer for dairy products and beverages. Stable frozen milk has a good taste, no stickiness and stiffness, and is sticky and hysteresis when stirred. Sodium alginate is used as a thickener for salad (a kind of cold dish) sauce and pudding (a kind of dessert) canned products to improve the stability of the product and reduce liquid seepage.Adding sodium alginate to the production of noodles, vermicelli, and rice noodles can improve the adhesion of the product organization, make it strong in tension, large in bending, and reduce the breakage rate, especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, pastries and other products can improve the uniformity of the internal organization of the product and the water holding effect, and extend the storage time. Adding sodium alginate to frozen dessert products can provide a thermal fusion protective layer, improve the fragrance escape, and improve the melting point performance.Sodium alginate can be made into various gel foods, maintain a good colloidal form, and does not cause exudation or shrinkage. It is suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, which is not in direct contact with the air and prolongs the storage time. It can also be used as a self-coagulating agent for bread icing, fillings, coatings for desserts, canned foods, etc. It can still maintain its original shape in high temperature, freezing and acidic media. It can also replace agar to make elastic, non-sticky, transparent crystal soft candy.As a thickener for beverages and dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the beverage taste smooth after addition; and it can prevent the viscosity of the product from decreasing during the disinfection process. When using sodium alginate as a thickener, products with larger molecular weight should be used as much as possible, and Ca should be added in appropriate amounts. It can greatly increase the viscosity of sodium alginate.Product specificationsNameSodium alginateStorage TypeDry cold placeShelf Life24monthsBrandKRJCertificationBRC, ISO, FDA, Kosher, HalalSampleFreeCharacteristicWhite powderApplicationMeat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods, Dental ImpressionPacking25kgs/PP PE bag/kraft paper bagOriginChinaGradeFood gradeCAS No. 9005-38-3Content99%HS code 3913100000 Company ProfilePackaging & ShippingApplicationCertificationsFAQ
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