|Key words||Algin, food additives|
|Packaging||Plastic Bag, or Customized|
|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
|Appearance||White particle, White powder, Light yellow powder|
|Melting Point||99 ℃|
|Solubility||Soluble in water. Insoluble in alcohol, chloroform and ether.|
Sodium Alginate Applications
- Used as a thickener, stabilizer, and emulsifier, widely used in the food industry