Name: Sodium alginate producer
Appearance: white spherical powder
Viscosity(1% Aqueous sol)
Loss on drying (105 Celsius,4h)
Sodium Alginate (E401) is extracted from brown seaweed.
Sodium alginate is the sodium salt of alginic acid.
It can be used as foodadditives,Stabilizer, thickener, gelling agent, emulsifier
It is used as a stabilizer for ice cream, yogurt, cream, and cheese.
It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products.
It is a hydration agent for noodles, bread, cool and frozen products.
In the presence of calcium and acid mediums, it forms resilient gels.
It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.
This product is equivalent to Texturas Algin
Package and Storage:
Package: 1kg/bag,25kg/drum,customers’ requirement.
Storage for ten months in shady room and dry place.