030-000-420 Food Grade Sodium Alginate

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Type Alginate
Synonym Algin, NaAlg
CAS No. 9005-38-3
Key words Algin, food additives
Packaging Plastic Bag, or Customized
Grade Food grade
Assay ≥99%
Related products Industrial Grade Sodium Alginate,




Sodium Alginate Introduction

Sodium Alginate, a polysaccharide, has the stability, solubility, viscosity, and safety required for excipients. Sodium alginate is soluble in water but insoluble in organic solvents such as ethanol, ether, and chloroform. It is a white or light-yellow powder, almost odorless and tasteless. It can be used as a thickener, stabilizer, and emulsifier in the food industry.

Sodium Alginate (E401) is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.

Sodium Alginate Specification

CAS No. 9005-38-3
Chemical Formula C5H7O4COONa
Molecular weight 216.12
Appearance White particle, White powder, Light yellow powder
Density 1.0 g/cm3
Melting Point 99 ℃
Solubility Soluble in water. Insoluble in alcohol, chloroform and ether.
Grade Food grade
Assay ≥99%

Sodium Alginate Applications

  • Used as a thickener, stabilizer, and emulsifier, widely used in the food industry