Sodium Alginate
9005-38-3
C6h9nao7
905-385-3
BRC, ISO
Paper
Normal
>12 Months
Sodium Alginate
Drinks, Jelly/Ice Cream, Baked Goods
Pale Yellowish/Brownish or Cream White
80 Mesh or 120 Mesh
90.8-106
<15
18-27
as Client's Reqirements
as Client's Reqirements
</=1000 Cfu/G
Less Than 0.002
24 Months
HNTY
Bag
25kg/Bag
China
391310
Product Description
Sodium Alginate is a natural, water-soluble polysaccharide derived from brown seaweed (e.g., Laminaria, Macrocystis). It appears as a white to yellowish fibrous or granular powder, odorless and tasteless, forming viscous colloidal solutions in water. As a biopolymer, it exhibits exceptional gelling, thickening, stabilizing, and film-forming properties, controlled by interactions with calcium ions. Widely used in food, pharmaceuticals, textiles, and biotechnology, sodium alginate is prized for its biocompatibility, biodegradability, and non-toxic nature.
Items | Standard Specifications |
Appearance | Pale yellowish/brownish or cream white |
Grain Size | 80 Mesh or 120 Mesh |
Assay (dry basis, %) | 90.8-106 |
Moisture (%) | <15 |
Total Ash (%) | 18-27 |
Gel Strength(g/cm²) | As Client's Reqirements |
| Viscosity | As Client's Reqirements |
Total Plate count | ≤1000 cfu/g |
Heavy Metals (%) | Less than 0.002 |
| Quality guarantee period | 24 Months |
Food Industry
Thickening & Gelling Agent: Creates stable gels in jellies, desserts, and dairy products (e.g., ice cream, yogurt).
Forms heat-resistant gels for bakery fillings and fruit preparations.
Meat & Seafood Products: Improves water retention in processed meats and surimi, enhancing texture and juiciness.
Plant-Based Foods: Mimics fat or gelatin in vegan/vegetarian products (e.g., plant-based cheeses, meat substitutes).
Molecular Gastronomy: Used in spherification (e.g., "caviar" beads) to create innovative textures.
Encapsulation: Protects flavors, probiotics, or nutrients in functional foods and supplements.
Thickening & Gelling Agent: Creates stable gels in jellies, desserts, and dairy products (e.g., ice cream, yogurt).
Forms heat-resistant gels for bakery fillings and fruit preparations.
Meat & Seafood Products: Improves water retention in processed meats and surimi, enhancing texture and juiciness.
Plant-Based Foods: Mimics fat or gelatin in vegan/vegetarian products (e.g., plant-based cheeses, meat substitutes).
Molecular Gastronomy: Used in spherification (e.g., "caviar" beads) to create innovative textures.
Encapsulation: Protects flavors, probiotics, or nutrients in functional foods and supplements.
Pharmaceutical & Healthcare
Drug Delivery: Forms controlled-release tablets, microcapsules, or hydrogels for targeted drug delivery.
Wound Care: Used in alginate dressings to absorb exudate, promote healing, and maintain a moist wound environment.
Dental Impressions: Serves as a biocompatible material for dental molds.
Antacid Formulations: Acts as a soothing agent in gastric reflux medications.
Drug Delivery: Forms controlled-release tablets, microcapsules, or hydrogels for targeted drug delivery.
Wound Care: Used in alginate dressings to absorb exudate, promote healing, and maintain a moist wound environment.
Dental Impressions: Serves as a biocompatible material for dental molds.
Antacid Formulations: Acts as a soothing agent in gastric reflux medications.
Industrial & Technical Uses
Textile Printing: Thickens dye pastes for precise patterns in fabric printing.
Biotechnology: Encapsulates cells or enzymes for bioreactors and tissue engineering.
Agriculture: Coats seeds or fertilizers for slow-release applications.
Cosmetics: Stabilizes emulsions in creams/lotions and forms hydrating films in skincare products.
Textile Printing: Thickens dye pastes for precise patterns in fabric printing.
Biotechnology: Encapsulates cells or enzymes for bioreactors and tissue engineering.
Agriculture: Coats seeds or fertilizers for slow-release applications.
Cosmetics: Stabilizes emulsions in creams/lotions and forms hydrating films in skincare products.
