Sodium Alginate Food Grade LF
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Sodium Alginate E401 is a natural polysaccharide product extracted from the cell wall of brown seaweed that grows in cold water regions. The natural function of alginate is to give flexibility to the seaweed, so it is common to find higher contents of alginate in species found in troubled waters. Sodium alginate was first studied in 1881 by English chemist ECC Stanford.
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Sodium Alginate Food Grade LF
|Payment Term||T/T, L/C|
Sodium Alginate Suppliers | Alginate Producers
The grain size and viscosity of our sodium alginate could be customized, and Sodium Alginate Food Grade LF has the low viscosity from 20-200 mPa.s.
|Appearance||Light yellow or milk white powder or granular|
|Chemical And Physical Characteristics:|
|Grain Size||As per requirement (Granular, 30/60/80/100/120/170/200 mesh)|
|Viscosity (mPa.s, 1% solution, 20°C)||As per requirement (Low: 20-100, 100-200)|
|Loss on drying (105°C, 4h)||≤ 15%|
|pH (1% solution)||6.0 - 8.0|
|Ash (dry basis, %)||18.0 - 27.0%|
|Water insolubles (dry basis)||≤ 2.0%|
|Arsenic (As)||≤ 3 PPM|
|Lead (Pb)||≤ 5 PPM|
|Mercury (Hg)||≤ 1 PPM|
|Cadmium (Cd)||≤ 1 PPM|
|Total plate count||≤ 5000 cfu/g|
|Yeast & mould||≤ 500 cfu/g|
|E. Coli||Absent in 5 g|
|Salmonella||Absent in 10 g|
PP Woven Bag Kraft Paper Bag Carton Box Fiber Drum Square Tin Box
It provides a unique combination of properties including cold solubility, cold-setting gels, non-melting gels (heat/temperature independent) and freeze-thaw stable gels.
Temperature (gels and melts): not affected by temperature. Gel is heat stable up to 150 °C (302 °F) but prolonged heat treatment at low or high PH may destabilize the gel.
Texture: Thermo irreversible rigid and brittle gel in the presence of calcium. The higher the concentration of alginate and calcium, the harder the gel produced.
Appearance: clear and transparent.
Flavor release: as most hard set gels, poor flavor release.
Mouthfeel: lingering and sticky.
Freeze / Thaw stable: yes, in most applications.
Syneresis (weeping): yes, increases with gel strength.
Shearing: breaks gel.
Sodium alginate is a non-digestible carbohydrate and the FDA intends to propose it in the list of dietary fibers. It has the benefits of lowering blood sugar, blood pressure, cholesterol levels and other health effects.
What is Sodium Alginate Used for?
Sodium Alginate in Food:
In food applications, alginates provide texturizing properties such as thickening, stabilizing, and gelling.
- Onion rings
- Pimiento fillings for olives
- Fruit fillings and dried fruit pieces
- Fish, meat and poultry
- Anchovy olive fillings
- Apple pieces for pie fillings
- Cocktail berries
- Meat chunks for pet food
- Shrimp-like fish products
- Fish patties
- Salad dressings (PGA)
- Mayonnaise (PGA)
- Ketchup, tomato sauce
- Low-calorie margarine/spreads
- Desserts and dairy products
- Instant desserts
- Jelly, puddings
- Thickened cream
- Bake-stable filling creams
- Bake-stable fruit fillings
- Extended shelf-life baked goods
- Fruit preparations for yogurts and ice cream
- Low sugar jam
- High-quality marmalade with high fruit content
- Ice cream
- Sorbet (PGA)
- Cheese sauce
- Ice cream ripple syrup
- Beers, lagers (PGA)
- Juice, squash (PGA)
- Liqueurs (PGA)
Sodium Alginate in Non-Food:
- Biotechnology: Immobilization of bacteria and yeast
- Sodium Alginate in Cosmetics: To help retain moisture in cosmetics. As a bubble stabilizer and thickener in shampoo.
- Pet Food: Alginate-gelled chunks
- Feed: Fish feed
Sodium Alginate In Textile Printing: As thickener for the paste containing the dye
We focus our main attention on various kinds of high quality Hydrocolloids and Stabilizing systems.
This is to say, No matter who you, for example, the manufacturer, supplier, exporter, importer, or the distributor, wholesaler, retailer, we could help you find the perfect gums for your application.
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