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The sodium alginate is a natural polysaccharide polymer extracted from brown seaweed. It was formed by the reaction of the alginic acid and minerals in the sea water, consists of α-L-Mannuronic acid (M block) and β-D-Guluronic acid (G block). It has very high viscosity and performs well as a thickening agent. It can supersede Guar gum used in a variety of foods.
1.Extremely high viscosity(3000~5000cps),brilliant thickening performance；
2. Long period of thickening validity. The thickening effect gets better as the time goes.
3. Better acid resistance than the normal alginates, it can be used in the circumstance which pH value is higher than 3.5
Specification: appearance: white powder
Loss on drying: < 15%
Particle size: 60 mesh 90% pass
Pb: ≤4.0 ppm
As: ≤2.0 ppm
Applications: the sodium alginate uses as thickener in all food fillings. The longer it remains, the more thickening property it is.