Chinese alias: alginate, sodium alginate, algae gum sodium, algae, sodium alginate, sodium alginate, algae sodium alginate, algae, sodium alginate, kelp gum, seaweed acid sodium, low viscosity, sodium alginate, very low viscosity

English name: Sodium alginate (commonly used abbreviated SA or NAALG)

Cas:9005-38-3

Formula: (C6H7NAO6) x

Molecular Weight: 216.12303

Uses: food industry, other industries, pharmaceutical industry and dentistry

Food grade Sodium alginate

Sodium alginate is used instead of starch, gelatin as the stabilizer of ice cream, can control the formation of ice crystals, improve the taste, also can stabilize sugar sorbet, ice fruit dew, frozen milk and other mixed drinks. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc. using the stability of sodium alginate can prevent food and packaging, can be used as a cover of milk jewelry, can make it stable and prevent frosting crisp skin cracking.

Sodium alginate is used in salad (a salad) sauce, pudding (a dessert heart), jam, ketchup and canned products thickening agent to improve the stability of products and reduce fluid leakage.

In the production of vermicelli, vermicelli, rice noodles to add sodium alginate can improve the adhesion of the product organization, so that its tensile strength, bending degree, reduce the breakage rate, especially the flour content of the lower gluten, the effect is more obvious. In bread, cakes and other products to add sodium alginate, can improve the internal structure of the product uniformity and water holding effect, prolong storage time. Added in the frozen dessert product can provide the heat fusion protection layer, the improvement fragrance disperses, enhances the melting point the performance.

Sodium alginate can be made into a variety of gel foods, to maintain a good colloid shape, no infiltration or contraction, suitable for frozen food and artificial imitation food. can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, and air is not directly contact, prolonged storage time. can also be used as bread icing, stuffing filler, dim sum coating, canned food and other self coagulation agent. The original form can still be maintained in high temperature, freezing and acidic medium. can also be made in lieu of Joan gum Elastic, non-stick teeth, transparent crystal jelly.