Sodium Alginate

GEA-502

Sodium Alginate

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. CAS NO. 9005-38-3.
Features:1. In the food industry, Sodium Alginate has the functions of stabiization, hydration, thickening and emulsification; 2. In the pharmaceutical industry, it can be used as dental impression material, ointment, tablets and their preparation, and hemostat. Sodium Alginate also can be used in resin coating, rubber cream agent, water treatment and so on.

In foods, Alginate has an excelent 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 kind 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.

Main specifications:
Appearance: Cream white powder; Viscosity (mPa.s, 1% solution, 20 centigrade): Asm per need (100-1200); Assay (dry basis, %): 99.8; Loss on Drying (105 centigrade, 4h, %): 12.6; pH (1% solution): 6.97; Water Insolubles (dry basis, %): 0.13; Total Ash (%): 22.26; Copper (Cu): ＜10 mg/kg; Zinc (Zn): ＜10 mg/kg; Lead (Pb): ＜3 mg/kg; Arsenic (As): ＜2 mg/kg; Mercury (Hg): ＜1 mg/kg; Cadmium (Cd): ＜1 mg/kg; Total Heavy metals (as Pb): ＜10 mg/kg; Total Plate Count: ≤5000 cfu/g; Yeast and Mould: ≤500 cfu/g.

Stable for 24 months.

Stored in cool and dry place and keep away from strong light and heat.