Sodium Alginate – Food Grade / Industry Grade Made in China

Description

Sodium alginate is a white or light yellow powder, almost odorless and tasteless.

Sodium alginate is soluble in water and insoluble in organic solvents such as ethanol, ether, and chloroform. Dissolve in water to form a viscous liquid, with a pH value of 6-8 for a 1% aqueous solution. When pH=6-9, the viscosity is stable, but when heated above 80 ℃, the viscosity decreases. Sodium alginate is non-toxic, with LD50>5000mg/kg. The effect of chelating agents on the properties of sodium alginate solution chelating agents can chelate divalent ions in the system, allowing sodium alginate to stabilize in the system.

1. The molecular formula that constitutes sodium alginate is C6H7NaO6

2. The molecular weight of sodium alginate used in commercial products is usually dispersed like polysaccharides. Therefore, the molecular weight of a sodium alginate typically represents the average of all molecules in the group. The most common ways to express molecular weight are number average molecular weight (Mn) and weight average molecular weight (Mw). In polydispersible molecular groups, typically Mw>Mn. The coefficient of Mw/Mn is the dispersion index, and the classic range of the index for sodium alginate products is 1.5-2.5.

3. The pH value of sodium alginate is slightly soluble in water and insoluble in most organic solvents. It dissolves in alkaline solutions, making the solution sticky. Sodium alginate powder becomes wet when exposed to water, and the hydration of particles makes its surface sticky. Then the particles quickly stick together to form clumps, which slowly hydrate and dissolve completely. The pH value of sodium alginate in a 1% distilled water solution is approximately 7.2.

4. Stable sodium alginate has hygroscopicity, and the amount of water contained in equilibrium depends on relative humidity. Dry sodium alginate is relatively stable when stored in a well sealed container at temperatures of 25 ℃ or below. Sodium alginate solution is stable at pH 5-9.

Sodium alginate, as a thickener for beverages and dairy products, has unique advantages in thickening: its good fluidity makes the added beverage taste smooth; And it can prevent the phenomenon of viscosity decrease during the product disinfection process. When using sodium alginate as a thickener, products with higher molecular weight should be used as much as possible, and Ca should be added in moderation. It can greatly improve the viscosity of sodium alginate.

Sodium alginate is a high-end stabilizer for cold drinks such as ice cream, which can give ice cream and other cold drinks a smooth appearance and smooth taste.  Since calcium alginate can form stable thermal irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and will not deform ice cream due to temperature fluctuations. At the same time, this type of ice cream has no odor when consumed, which not only increases the expansion rate but also enhances the melting point, resulting in a significant improvement in the quality and efficiency of the product. The product has a smooth and delicate taste, with a good taste. The addition amount is relatively low, usually 1-3%, while the addition amount in some countries is 5-10%.

Sodium alginate, as a stabilizer for dairy products and beverages, stabilizes frozen milk with a good taste, no stickiness or stiffness, and is sticky and sluggish when stirred.

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