Sodium Alginate
Introduction:
Sodium Alginate is the sodium salt of a carboxymethyl ether of cellulose, which has been partially hydrolyzed by enzymatic treatment with food-grade Trichoderma reesei cellulase.
Sodium Alginate is the white crystal whose appearance and smell are similar to sugar.
| Solution | Viscosity | Solution | Viscosity | Solution | Viscosity |
| 1% | 100cps | 2% | 600cps | 4% | 20000cps |
| 1% | 300cps | 2% | 800cps | 4% | 25000cps |
| 1% | 500cps | 2% | 1200cps | 4% | 30000cps |
| 1% | 800cps | 2% | 1600cps | 4% | 35000cps |
| 1% | >1000cps | 2% | >2500cps | 4% | >40000cps |
Specification
| Item | The Physical and Chemical Indicators |
| Vicosity(mpa.s) | Low viscosity<100 Medium viscosity 100~300 High viscosity>300 |
| Color and character | White to light yellow or yellowish brown |
| PH | 6.0~8.0 |
| Moisture(%) | ≤15.0 |
| Water insoluble | ≤0.6 |
| Calcium | ≤0.4 |
Application
In Foods,Alginate has an excellent functionality as a thickening agent, gelling agent, emulsifier, stabilizer, texture-improver (for noodles), to improve the quality of food. Nowadays, based on unique and excellent properties alginate is applied to numerous kinds of food, such as ice cream, jelly, lactic drinks, dressings, instant noodle, beer, et cetera .Safety of alginate for food applications is certified by FAO/WHO, as one of the safest food additives.
