Sodium Alginate Medium Viscosity
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What is Sodium Alginate MF
Sodium alginate, which is extracted from brown seaweed (Phaeophyta) with the European food additive number E401. It is the main form of alginates used in food that can function as a thickener, stabilizer and gelling agent. This ingredient is commonly used to produce heat-stable gels and to impart viscosity in food.
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Sodium Alginate Food Grade MF
| Category | Thickeners, Stabilizers |
|---|---|
| E Number | E401 |
| CAS No. | 9005-38-3 |
| H.S. Code | 1302391200 |
| Origin | China |
| MOQ | 500 KG |
| Packaging | Bags |
| Payment Term | T/T, L/C |
Sodium Alginate Manufacturers China
Our Product Range
The grain size and viscosity of our sodium alginate could be customized, and Sodium Alginate Food Grade MF has the medium viscosity from 200-800 mPa.s.​Â
Specification
| Sensory Characteristics: | |
| 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 (Medium: 200-500, 500-800) |
| 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 |
| Microbiological Characteristics: | |
| Total plate count | ≤ 5000 cfu/g |
| Yeast & mould | ≤ 500 cfu/g |
| E. Coli | Absent in 5 g |
| Salmonella | Absent in 10 g |
Our Packaging
   PP Woven Bag       Kraft Paper Bag         Carton Box         Fiber Drum         Square Tin Box  Â
Sodium Alginate Properties
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:Â 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:Â clear and transparent.
Flavor release:Â as most hard set gels, poor flavor release.
Mouthfeel:Â lingering and sticky.
Freeze / Thaw stable:Â yes, in most applications.
Syneresis (weeping):Â yes, increases with gel strength.
Shearing:Â breaks gel.
Sodium Alginate Benefits
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.
Sodium Alginate Applications
What is Sodium Alginate Used for?
Sodium Alginate in Food:
In food applications, alginates provide texturizing properties such as thickening, stabilizing, and gelling.
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
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