Introduction
Sodium Alginate is a naturally occurring polysaccharide extracted primarily from the cell walls of brown algae, such as kelp and sargassum. It appears as a white to light yellow powder, both odorless and tasteless. Chemically, Sodium Alginate is a linear copolymer composed of β-D-mannuronic acid (M units) and α-L-guluronic acid (G units) linked by 1,4-glycosidic bonds. This unique chemical structure imparts a variety of properties that make it valuable across multiple industries, including food, medicine, and manufacturing. Widely used as a thickening agent, stabilizer, gelling agent, and emulsifier in various foods. In beverages, it can prevent precipitation and improve the taste; in baked goods, it can improve the processing performance of the dough, increase the softness and shelf life of products; in frozen foods, it can prevent ice crystal growth and maintain the delicate taste of products.
Key Advantages
l Powerful Thickening Property: Sodium Alginate has excellent thickening ability. It can significantly increase the viscosity of the solution at a very low concentration, providing a stable thick texture for products. In the food industry, it is often used to adjust the consistency of sauces, beverages, ice creams, etc., enhancing the taste.
l Effective Gelling Agent: In the presence of divalent cations such as calcium ions, Sodium Alginate can rapidly form a gel. These gels are characterized by good elasticity and thermal stability, making them suitable for creating various gel-based foods like puddings and jellies.
l Emulsion Stability: As an emulsifier, Sodium Alginate can reduce surface tension at the oil-water interface, allowing oil droplets to disperse evenly within the water phase, resulting in stable emulsions. This property is particularly beneficial in products like dairy items and salad dressings, where it helps prevent phase separation and extends shelf life.
l Biocompatibility and Safety: Sodium Alginate boasts excellent biocompatibility and is biodegradable. It can be broken down by certain microorganisms in the human body without toxic side effects, making it a safe food additive. In the medical field, its biocompatibility allows its use in drug delivery systems and wound dressings without causing irritation to human tissues.
l Film - forming Property: The Sodium Alginate solution can form a tough, transparent, and somewhat barrier - film after drying. In food preservation, it can be used to make edible films to extend the shelf life of food; in cosmetics, it can be used to make products such as facial masks to promote the absorption of active ingredients.
l Adsorption and Chelation Ability: Sodium Alginate has adsorption and chelation effects on some metal ions. It can be used to remove heavy metal ions in water treatment and can also prevent the adverse effects of certain metal ions on product quality in food processing.
Specification
Item | Standard |
Appearance | White to light yellow powder |
Content (based on dry matter) | ≥90.0% |
Viscosity (1% aqueous solution, 25℃) | 50 - 1000mPa·s (varying according to different grades) |
pH of 1% Aqueous Solution | 6.0 - 8.0 |
Loss on Drying | ≤15.0% |
Ash Content | ≤30.0% |
Heavy Metals (calculated as Pb) | ≤10ppm |
Arsenic | ≤2ppm |
Lead | ≤5ppm |
Microbiological Limit | Total Aerobic Microbial Count ≤1000CFU/g; Yeast and Mold Count ≤100CFU/g; Escherichia coli Not Detected; Salmonella Not Detected |
Packaging
l Packaging: Net weight of 25KG/Bag
l Storage Condition: Store in a cool, dry, well-ventilated environment under standard ambient conditions. Protect from moisture and direct sunlight to maintain optimal quality.
l Shelf Life: 24 months under recommended storage conditions.