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Contact SuppliersCAS NO.9005-32-7
CAS NO.9005-32-7
Sodium alginate has the characteristics of thickening, suspending, emulsifying, stabilizing, forming gels, forming films and spinning fibers. It has a long and extensive use in food, paper and cosmetic industries, especially in the field of biomedical engineering in recent years Found important uses.
| What is Alginic acid |
Alginic acid 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. |
| Product Name |
Alginic acid |
| CAS | 9005-32-7 |
| Specification | 99% min |
| Appearance | White powder |
| Sample | Available for free |
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1.Sodium Alginate is a kind of macromolecule amylose that edible but unable digestant for human body,which has functions of hygroscopicity,adsorption,cation exchane,gelling and filtration in stomach and tharm
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Sodium alginate in food industry
1 Stabilizer
Replacing starch and carrageenan, sodium alginate can be used in beverage, dairy products, iced products.
2 Thickener and emulsion
As food additive, sodium alginate mainly used in sala flavoring, pudding jam, tomato ketchup and the canned products.
3 Hydration
Sodium alginate can make noodle, vermicelli and rice noodle more cohesiveness.
4 Gelling property
With this character, sodium alginate can be make into kinds of gel product. It also can be used as a cover for fruit, meat and seaweed products away from air and keep them stored longer.