Sodium Alginate-Food Grade
CAS NO.: 9005-38-3
Molecular Formula: C6H7O6Na Molecular Weight: 216
Sodium Aalginate (C5H7O4COONa)n, also called algin, is one kind of electrolyte of organic macromolecule among algae of brown algae types, such as kelp, as principal components of cell membrane with other substances. Food grade Sodium Alginate is in the form of ivory-white granule or powder, odourless, low odor of sourness.
Chemical components of Sodium Alginate belong to carbohydrate and it only contains free carboxyl (-COONa) in contrast with starch and fibrin. At the same time, it is one kind of chain type macromolecule heteropolymer brought by copolymerization between mannuronic acid and guluronicacid.
Degree of polymerization of Sodium Alginate differs according to raw materials and distilling methods. Generally speaking, degree of polymerization of common algin is within the range from 80 to 750, molecular weight is from 14000 to 132000. Equivalent weight of Sodium Alginate is 196.
Sodium Alginate does not dissolve to methanol, ethanol, acetone and chloroform; dissolve to sodium hydroxide liquid and water; monatomic base alkali salt, such as soduim salt and sylvite, as well as ammonium salt, magnesium salts and mercury salt all dissolve to water and become into thick liquid. Multivalent metal salt of algin does not dissolve to water, except magnesium salts and mercury salt.
|Granularity||Conform to requirement of contract|
|Viscidity(mpa.s)||≥150mpa.s or conform to requirement of contract|
|Vitriol ash content||30～37%|
|Insolubles in water||≤3.0%|
|Transparency (0.5% solution) cm||Conform to rules|
Long-term type fine dried noodles: in the production process of fine dried noodles, falling and crisp rate are important index. With application of Sodium Alginate additive, wheat gluten rate can be enhanced, viscidity of noodles can be improved, tensile camber can be promoted, breaking rate and recycled rate of wet noodle are lessened. While eating, the noodles have good resistance to boil and pickle with good taste, high softness and no peculiar smell.
Additive of bread: wheat gluten rate of flour can be enhanced, stretching ability, toughness and elasticity of dough can be improved, then the dough can contain a great deal of air, therefore the bread will be soft, elastic and not leave dregs.
Nutritional cake: emulsification of eggs can be improved after adding Sodium Alginate with good foaming ability, then expanding sponge will be formed with dense and even hole, high elasticity and good resistance to dry.
Gel cake stuffing: put the Sodium Alginate into marmalade of cake and bread substituting the pectin, then flavor and nutritional values of the product can be promoted, resist to high temperature and the cost is only one third of pectin.
Sodium Alginate panocha adds calcium ion into Sodium Alginate liquid which then will form Sodium Alginate gel making use of moulding characteristics of the Sodium Alginate.
Water ice and ice cream resisting to high temperature: Sodium Alginate is used as emulsion stabilizer and thickening agent of water ice and ice cream.
Tasty and refreshing cold jelly and jelly: gel, composed of Sodium Alginate after adding different juices and cane sugars, as well as calcium ion, will not melt while being heated, therefore it can be boiled and sterilized. Making use of characteristics of the gel, transparent, soft and tasty cold jelly can be made.
Bionic food: man-made jellyfish, egg and grape are available making use of characteristics of gel composed of Sodium Alginate and calcium ion.
Package and Storage:
P.P. woven or craft paper bags with 25KG net each, keep dry
Sodium Alginate, alginic acid monosodium salt, algin, alginic acid sodium salt from brown algae