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|Appearance:||White Or Light Yellow Powder||Viscosity:||Low, Medium And High|
|Particle Size:||Granular, 40, 60, 80, 100, 120, 200mesh||Gel Strength:||Normal To High Gel Strength|
Sodium alginate, also known as algin, is an extraction from brown seaweed, it is a natural polysaccharide carbohydrate.
Sodium alginate is light yellow or off white powder. It has excellent thickening, stability, water-holding, gelling, emulsifying, film-forming and other properties, and can be used in combination with a variety of hydrocolloids.
As a thickener for beverages and dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the added beverage smoother; and it can prevent the viscosity drop during product disinfection. When using sodium alginate as a thickener, products with larger molecular weight should be used as much as possible, and Ca should be added in an appropriate amount. Can greatly improve the viscosity of sodium alginate.
Sodium alginate is a high-grade stabilizer for ice cream and other cold drinks. It can make ice cream and other cold drinks produce smooth appearance and smooth taste. Since calcium alginate can form a stable thermally irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and ice cream will not be deformed due to temperature fluctuations. Both the expansion rate and the melting point are improved, so that the quality and efficiency of the product are significantly improved. The product has a smooth, delicate and good taste. The addition amount is low, generally 1-3%, and the foreign addition amount is 5-10%.
Sodium alginate is used as a stabilizer for dairy products and beverages. The stabilized frozen milk has good taste, no stickiness and stiffness, stickiness and hysteresis during stirring.