sodium alginate food grade

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Food grade sodium alginate

Standard

Product Category	Species and the code	Specifications	Size	Uses	Standard
Food Grade	LYFLWFMYFMWFHYFHWF	20-100cps100-200cps200-600cps600-800cps 800-1000cps ≥1000cps	Particles30mesh60mesh80mesh100mesh120mesh170mesh200mesh	Food, medicine, cosmetics, thickener, binder, stabilizer, forming agent.Food is mainly used for imitation-based foods, pasta, beverages, meat products, fillings, jam, pet food.	GB1976-2008U.S. USP30U.S. FCCE401

 

Property: white particles

This product adopts imported raw materials, produced through advanced technology and carefully crafted. It is one of the excellent ingredients of Food thickener. Mainly used in:

Bionic food manufacturing, for example: artificial shark's fin, artificial silk jellyfish, jelly;

Upscale food, for example: jam, salad, pudding, beverages and other export grade food;

In addition, with high viscosity, the product can also be applied to the part use of industrial manufacturing, for example: leather auxiliary.

Indicators in line with national GB1976-2008; the United States of America USP30; the United States FCC and E401 standard.Our product is deeply trusted by the domestic and foreign food manufacturers, food additives dealers.

A.Stability

Sodium alginate is used to replace starch, gelatin as the stabilizer of ice cream, controlling the formation of ice crystals and improving the flavor of ice cream,It can also stabilise mixed beverages like suger ice cream, sherbet, frozen milk etc. Many dairy products such as refined cheese, whipped cream, cream cheese,rely on the stabilization of sodium alginate to prevent the attachment of food and packaging materials .If it is used as the covering of milk on ornaments, the sodium alginate can make it stable and prevent icing sugar pastry cracking.

B, Thickening and Emulsifying

Sodium alginate is used as thickening agent of saladsauce, pudding ( a dessert ), jam, ketchup and canned products, to enhance the stability of products,and reduce fluid exudation.

C, Hydrability

Adding in sodium alginate while making fine dried noodles, vermicelli, rice flour can improve the adhesion of products tissue,making them with high tensile strength,curvature, reducing the end breakage rate, especially obvious for low gluten flour. Adding In bread, cakes and some other products can improve the uniformity and water retention ability of these products internal organizations,and extend the storage time. Adding In the frozen dessert products can provide a protective shield for hot fusion, improve flavor loss and the melting point.

D, Gelation property

Sodium alginate can be made into various gel food, It can be used to maintain good colloid form, without drainage or shrinkage, suitable for frozen food and man-made imitation food. It can also be used as layers of protective coating to cover fruit, meat, poultry and aquatic products, making them without direct contact with air,thus extending the storage time.Added in sugarcoating of bread, stuffed filling, cover layer of dessert, canned food etc,It is a good type of self-curing forming agent,making products maintain the original shape at high temperature, freezing and acidic media.Taking the place of agar,it can also be made into flexible, non-stick tooth, transparent crystal candy .

 

sodium alginate food grade