OEM Custom Food Thickener White Powder 100% Food Grade Sodium Alginate

Product Description

Product Description
FOOD GRADE SODIUM ALGINATE
Sodium alginate has stability, heritability, and gelation properties, so it's widely used to place starch, and gelatin as the stabilizer of ice cream, beverages, and many dairy products. If it's added to salad dressing, pudding, jam, tomato paste, and canned foods, it tends to improve the stability of products and reduce fluid. We can add sodium alginate in the dry noodles, vermin exudation celli, rice vermicelli, and bread which can improve the product's group cohesiveness, make the tension strong, and reduce the breakage. The effect is more apparent for flour with low gluten content and the storage time will be extended. Product Parameters

GB 1886.243-2016 National Food Safety Standards
Food Additive Sodium Alginate
Item	Index
Color and Character	Milky white to light yellow or light yellowish brown filamentous, granular or powder
Viscosity (20ºC) mpa.s	Conforms to request
PH Value	6.0 - 8.0
Loss on Drying	15
Water Insoluble Matter	0.6
Ash w/%	18 - 27
Lead (Pb) mg/kg ≤	5
Arsenic (As) mg/kg ≤	2

E401 Sodium Alginate
Items	Index
Color and Character	White to yellow-brown, filamentous, granular, granular or powder
Viscosity (20ºC) mpa.s	Conforms to request
Loss on drying	15
Water Insoluble Matter % ≤	2
Content %	90.8-106.0
Lead (Pb) mg/kg ≤	5
Arsenic (As) mg/kg ≤	3
Mercury (Hg) mg/kg ≤	1
Cadmium (Cd) mg/kg ≤	1
Formaldehyde mg/kg ≤	50
Total plate count cfu/g ≤	5000
Yeast and Mold cfu/g ≤	500
Salmonella	Negative in 10 g
Escherichia Coli	Negative in 5 g

Detailed Photos
SODIUM ALGINATE
Sodium alginate is a by-product of the extraction of iodine and mannitol from the brown algae kelp or Sargasso, whose molecule is composed of β-D-mannuronic acid (β-D-mannuronic, M) and α-L-guluronic acid (α-L-guluronic, G) connected by (1→4) bond. FEATURES
The aqueous solution of sodium alginate has a high viscosity and has been used as a food thickener, stabilizer, emulsifier, etc. Sodium alginate is a non-toxic food and has been included in the US Pharmacopoeia as early as 1938. Sodium alginate contains a large amount of -COO-, which can show polyanionic behavior in aqueous solution and has certain adhesiveness, which can be used as a drug carrier for the treatment of mucosal tissue. OBVIOUS PH SENSITIVITY
Under acidic conditions, -COO- is converted into -COOH, the degree of ionization decreases, the hydrophilicity of sodium alginate decreases, the molecular chain shrinks, and when the pH value increases, the -COOH group continuously dissociates, the hydrophilicity of sodium alginate increases and the molecular chain stretches. Therefore, sodium alginate has obvious pH sensitivity. HYDROGEL PROPERTIES
Sodium alginate can quickly form a gel under extremely mild conditions. When there are cations such as Ca2+ and Sr2+, Na+ on the G unit undergoes an ion exchange reaction with divalent cations and the G units are stacked to form a cross-linked network structure, thus forming hydrogel. CHEMICAL CHARACTERISTICS
The mild conditions for sodium alginate gel formation can avoid the inactivation of active substances such as sensitive drugs, proteins, cells, and enzymes. Sodium alginate is a white or light yellow powder, almost odorless and tasteless. Sodium alginate is soluble in water, but insoluble in organic solvents such as ethanol, ether, chloroform, etc.FAQ
Q1. What are your payment terms?
T/T or L/C, etc.
Q2. How about the packaging?
Usually, we provide 25 kg/bag or carton packaging. Of course, if you have special requirements, we will according to your requirements.
Q3. When can I get a reply?
Our regional sales manager will contact you as soon as possible within 24 hours!
Q4. What is the validity period of the product?
According to the products you ordered.
Q5. What documents do you provide?
Usually, we provide commercial invoices, packing lists, bills of lading, COAMSDS, health certificates and certificates of origin. If your market has any special requirements, please let us know.