Description:
Sodium alginate is a byproduct obtained by extracting iodine and mannitol from brown algae such as kelp or sargassum, and its molecules are composed of β- D-mannuronic acid（ β- D-mannironic, M) and α- L-glucuronic acid（ α- L-guluronic, G) is connected by pressing the (1 → 4) key. Sodium alginate aqueous solution has a high viscosity and has been used as a thickener, stabilizer, emulsifier, etc. in food.
Application：
Food grade sodium alginate is mainly used in food, adhesives, stabilizers, and molding agents. Mainly used in food products such as imitation foods, pasta, beverages, meat products, fillings, jam, pet food, etc.
Meat products - unique heat irreversible gel water retaining agent
Noodle products - resistant to starch aging, excellent tissue improver
Frozen beverages - anti freeze thaw, anti ice crystal, excellent thickening and stabilizing agent
Baked products - improve dough ductility, swelling and initiation, and improve product texture
Specification:
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Product name: Sodium Alginate CAS 9005-38-3
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Items
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Standard Specifications
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Test results
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Appearance
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off-white or cream white
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Cream white
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Grain size
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As per SC
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Granule
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Viscosity 1%(mPa.s)
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1000-1200
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1010
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Moisture (%)
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＜15.0%
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13.6%
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PH Value
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6.0-8.0
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7.04
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Ash
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18-27%
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22.8%
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Assay
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90.8-106%
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99.2%
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Heavy Metals(%)
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Less than 0.002
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Comply
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Viable Arsenic(%)
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＜1000 cfu/g
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Comply
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Lead (%)
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Less than 0.005
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Comply
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Total Plate count
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＜1000 cfu/g
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Comply
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Yeast
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＜100 cfu/g
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Comply
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Mold
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＜100 cfu/g
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Comply
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Yeast & Mold
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＜100 cfu/g
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Comply
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Ecoli
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None
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None
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Salmonella
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None
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None
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