Sodium alginate
Product Name: Sodium alginate
Synonyms: FEMA 2015;ALGIN;ALGINATE SODIUM SALT;Alginic acid monosodium salt;ALGINIC ACID SODIUM SALT;ALGINIC SODIUM;POLYMANNURONIC ACID SODIUM SALT;SODIUM ALGINATE
CAS: 9005-38-3
Assay: 99%
Packing: 25kg/bag
MF: C5H7O4COONa
Appearance: White?or?light yellow powder

Sodium alginate, a natural polysaccharide, drug preparation accessories required stability, solubility, viscosity and safety

A, stability

Stabilizer to replace starch sodium alginate, gelatin for ice cream, it can control the formation of ice, improve the taste of ice cream, but also a stable sugar ice cream, ice sherbet, ice milk and other mixed drinks. Many dairy products, such as refined cheese, whipped cream, dry stabilization cheese such as the use of sodium alginate to prevent food and packaging with adhesive, can be used as ornaments on a dairy cover, allows it to remain stable and prevent the royal icing cracking.

B, thickening and emulsifying

Sodium alginate is used for salad (a salad sauce), Boudin (a kind of dessert), jam, thickening agent, tomato paste and canned products, in order to improve the stability of the products, reduce fluid exudation.

C, hydration

In Hanging noodles, vermicelli, Rice noodles production of sodium alginate can be added to improve the organization's bond products, make it strong tensile, bending degree, reduce breakage rate, especially low gluten flour, the effect is more obvious. Addition of sodium alginate in bread, pastries and other products, can improve product homogeneity and the internal organization of the water holding function, to extend the storage time. Add can provide heat fusion layer of protection in the frozen confectionery products, improve the flavor oven, improve the performance of the melting point.

D, gelation

Sodium alginate gel can be made into a variety of food, maintain a good colloidal form, drainage?or?shrinkage does not occur, is suitable for frozen food and artificial food. Can also be used to cover the fruit, meat, poultry and aquatic products as a protective layer, and is not in direct contact with air, to extend the storage time. Can also serve as bread, sugar, stuffing, pastry overlay, canned food, the formation of self curing agent. At high temperature, freezing and acidic medium can still maintain the original form. Agar can also be made to replace a flexible, non stick teeth, transparent crystal candy.

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