Sodium Alginate Powder Granular (Both Granules and Powder)

Sodium Alginate Sodium Alginate Thickener Food Grade Sodium AlginateFood Grade Sodium Alginate Thickener Acid-Resistant Sodium Alginate Meatball Coagulant Kelp Gum Sodium Alginate Thickening Stabilizer Algin Sodium Alginate Powder Noodle Product Gluten Enhancer

Food Grade Sodium Alginate Thickener Water Elves Water Ball Jellyfish Strips Raw Material

ThickenerCoagulantCAS:9005-38-3

Model: Food Grade

Packaging: 25 kg Kraft Paper Bag (Lined with Polyethylene Bag)

Appearance: White Powder

CAS: 9005-38-3

Uses: Thickener, Coagulant, Stabilizer

[Product Name] Sodium Alginate

[Molecular Formula] (C6H7O6Na)n

[Molecular Weight] 198.11

[Product Uses]

[Sodium Alginate] Function: Sodium alginate, a polysaccharide, possesses desired stability, solubility, viscosity, and safety.

Sodium Alginate Uses: Stabilizer; Thickener; Emulsifier; Dispersant; Gelling Agent; Coating Agent; Suspending Agent.

Sodium alginate is used as a stabilizer in ice cream to replace starch and gelatin, controlling ice crystal formation and improving texture. It also stabilizes mixed beverages like sherbets, ice pops, and frozen milk. In dairy products such as refined cheese, whipped cream, and dry cheese, it prevents sticking to packaging, serves as a dairy decoration coating, maintains stability, and prevents frosting from cracking.

Sodium alginate is used as a thickener in salad dressings, puddings, jams, tomato sauces, and canned goods to enhance stability and reduce liquid separation.

Adding sodium alginate to noodles, rice noodles, and vermicelli improves cohesion, increases tensile strength and flexibility, and reduces breakage, especially in low-gluten flour. In bread and pastries, it enhances uniformity and moisture retention, extending shelf life. In frozen desserts, it provides a heat-shock protective layer, improves flavor retention, and raises the melting point.

Sodium alginate can be used to make various gel foods, maintaining good colloidal form without leakage or shrinkage, suitable for frozen and artificial imitation foods. It can also coat fruits, meats, poultry, and seafood as a protective layer, preventing direct contact with air and extending storage time. It serves as a self-setting agent for bread glazes, fillings, pastry coatings, and canned foods. It maintains its form under high temperature, freezing, and acidic conditions. It can replace agar to produce elastic, non-sticky, transparent crystal soft candy.

Also Known As: Algin; Sodium Alginate

Appearance: White or light yellow powder or granules. Sodium alginate is slightly soluble in water. It dissolves in alkaline solutions, making the solution viscous. Sodium alginate powder becomes wet upon contact with water, with surface hydration giving it stickiness. The particles then adhere to form clumps, which slowly hydrate completely and dissolve.

Uses:

(1) Flour-based foods: Adding 0.2%-0.5% sodium alginate to noodles, fish noodles, instant noodles, and tube noodles increases viscosity and prevents brittleness. Adding 0.1%-1% to bread, pastries, and other flour products prevents aging and drying, reducing crumbs.

(2) Ice cream, ice pops, snow cones: Generally, 0.1%-0.5% sodium alginate is added as a stabilizer to ensure uniform mixing.

(3) Dairy products and beverages: Sodium alginate can serve as a stabilizer for frozen milk, frozen fruit juices, and other drinks.

(4) Widely used in candies, frozen desserts, and food cores and fillings.