Project Description
Product Description
Sodium Alginate 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.
Benefits
- Reduce blood pressure,blood fat,cholesterin,and defend fatty liver
- Prevent and remove radioactive elemeent and poisonous metals
- Increase the paunch saturation to lose weight healthily
- Increase the peristalsis of the intestines and stomach to prevent
Technical Specification Data
| Parameter | Specification Range | Test Method / Notes |
|---|---|---|
| Appearance | White to light yellow powde | Visual Inspection |
| Solubility | Soluble in water; insoluble in ethanol, ether, chloroform, and acids (pH < 3) | USP / Visual |
| pH (1% solution) | 6.0 – 8.0 | USP <791> |
| Viscosity (1% solution, 20°C) | 100 – 300 mPa·s (medium viscosity grade) | Brookfield Viscometer |
| Viscosity (1% solution, 20°C) | 200 – 700 mPa·s (food grade / custom grades) | Brookfield Viscometer |
| Gel Strength (1.5% w/v, 20°C) | 700 – 1,000 g/cm² | Texture Analyser / Gelometer |
| Calcium Ion Reactivity | Forms heat-irreversible gels with Ca²⁺ ions | In-process test |
| Loss on Drying | ≤ 15.0% | USP <731> |
| Ash Content | ≤ 20.0% | USP <281> |
| Heavy Metals (Total) | ≤ 20 ppm | USP <231> / ICP-MS |
| Lead (Pb) | ≤ 5 mg/kg | ICP-MS |
| Arsenic (As) | ≤ 3 mg/kg | ICP-MS |
| Total Plate Count | ≤ 1,000 CFU/g | USP <61> |
| Salmonella | Negative | USP <62> |
| E. coli | Negative | USP <62> |
Common Application Formulation References
- Beverages
- Function: Stabilizer and thickener for texture improvement.
- Typical Usage Level: 0.1% – 0.5% w/w.
- Formulation Note: Pre-dissolve in water to avoid lumping; stable across pH 3.5–7.0.
- Dairy & Frozen Desserts (Ice Cream, Yogurt)
- Function: Prevents ice crystal formation, stabilises emulsion, improves creaminess.
- Typical Usage Level: 0.1% – 0.3% w/w.
- Formulation Note: Add to the mix before pasteurisation.
- Confectionery (Gummies, Jellies)
- Function: Gel-forming agent. Sodium alginate requires calcium ions (e.g., calcium citrate or calcium carbonate) for gelation. It is used in vegan formulations as a gelatin alternative.
- Typical Usage Level: 1.0% – 3.0% sodium alginate, combined with calcium salt and sequestrant.
- Formulation Notes: Glycerin and sorbitol are used as plasticisers; citric acid as acidulant. Product pH is typically 4.0–5.0 for optimal gummy texture.
- Meat & Processed Meat Products
- Function: Binder, water retention agent, fat replacer, texture improver. Forms heat-irreversible gels with calcium salts to create a dense 3-dimensional network structure that retains moisture and improves sliceability.
- Typical Usage Level: 0.5% – 2.0% w/w (as binder); combined with calcium salt for gel formation.
- Benefits:Reduces animal fat usage by up to 50%,Reduces overall formulation cost by 40–50%,Improves water retention and prevents drip loss.
- Plant-Based / Vegan Meat Alternatives
- Function: Forms heat-stable fibre-like structures when reacted with calcium ions and soy protein. Used to produce plant-based ham, bacon, chicken, and beef analogues.
- Typical Usage Level: 2.0% – 5.0% w/w (with calcium chloride and soy protein).
- Formulation Note: The gel is heat-irreversible, providing firm texture suitable for cooking.
- Edible Coatings
- Function: Forms a protective film on food surfaces to extend shelf life and reduce moisture loss.
- Typical Formulation (For fruit coatings): 1.25% sodium alginate, 2% glycerol (plasticiser), 0.2% vegetable oil, 1% span 80, and 0.2% tween 40 or 80.
- Application Method: Dipping or spraying.
Packing & Shipping
Why Choose Us & How to Order?
Located in China, if you purchase from us,we offer many additional convenient services, all of which cannot be easilly provided by other ingeredient products suppliers. Welcome to contact us to get FREE SAMPLE, COA and Nutrition Facts！
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