sodium alginate has the characteristics of thickening, suspending, emulsifying, stabilizing, forming gels, forming films and spinning fibers. it has a long and extensive use in food, paper and cosmetic industries, especially in the field of biomedical engineering in recent years found important uses.
what is alginic acid |
alginic acid is a natural polysaccharide extracted from brown seaweed, has numerous functionalities in food industry, such as thickening agent, stabilizer, emulsifier, texture improver, anti-retrogradation of starch and gel agent, due to its special chemical construction and excellent properties. alginate can be widely applied as a natural additive in various kinds of food, such as wheat flour, noodles, frozen flour products, bakery, etc. |
product name |
alginic acid |
cas | 9005-32-7 |
specification | 99% min |
appearance | white powder |
sample | available for free |
1.sodium alginate is a kind of macromolecule amylose that edible but unable digestant for human body,which has functions of hygroscopicity,adsorption,cation exchane,gelling and filtration in stomach and tharm
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sodium alginate in food industry
1 stabilizer
replacing starch and carrageenan, sodium alginate can be used in beverage, dairy products, iced products.
2 thickener and emulsion
as food additive, sodium alginate mainly used in sala flavoring, pudding jam, tomato ketchup and the canned products.
3 hydration
sodium alginate can make noodle, vermicelli and rice noodle more cohesiveness.
4 gelling property
with this character, sodium alginate can be make into kinds of gel product. it also can be used as a cover for fruit, meat and seaweed products away from air and keep them stored longer.