Sodium Alginate Pure, Food Grade, Gelling Agent

Description

Sodium Alginate is extracted from brown seaweed.

Quality Standards:
Grain Size   : As per contract
Viscosity ( mPa.s)   : *0 - ***0 or as per contract
Moisture %   : *2% - *5%
PH Value   : 6 - 8
Ash Content %   : *0%- *7% ( Sulphated Ash )
Heavy Metal %   : Follow FCC standard
Quality Guarantee Period : 2 years
 
GMO Information
This product does not contain GMO, does not come from GMO and is not produced with GMO products.
 
Features
A. Stabilizer
As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate can avoid ice crystal and make the ice cream tasty. It also applies to the mixed drinks, such as ice-looly, iced fruit juice and iced milk, etc. When added some into dairy products like refined cheese, canned cream and dry cheese, the final product will not stick to the package. Moreover, Sodium Alginate can keep the product fine and avoid splitting open if it is used as a cover of milky food.
 
B. Thickener and emulsion
Sodium Alginate can raise the product\'s stabilization and decrease the liquid out when it is used in salad (a cold dish) flavoring, pudding ( a sweet pastry ) jam, tomato ketchup and the canned products.
 
C. Hydration
Sodium Alginate will make noodle, vermicelli or rice noodle have a strong cohesiveness, improve pulling bending and reduce breaking, special suitable for  the wheat flour with less gluten content. Sodium Alginate also can equal the products uniformity and hold water so that it can be kept for a long time. Added some into iced sweet products, Sodium Alginate will come into a protecting cover against heat, and it can keep the flavor without sending forth, raise melting point of the products.
 
D. Gelling property
Sodium Alginate suits to make kinds of gel product, which can be kept in fine state without leakage and contraction. So it also fits iced products and man-made products. With this property, it can be used as a cover for fruit, meat to keep it away from the air and stored longer. In addition, it also can be used as the sugarcoating of bread, the cover of filling and cake and the auto-coagulant of canned food, which will not be changed in high / low temperature and acid conditions. It also can replace carrageenan to make a crystal soft sugar, which is elastic, unsticky and transparent.
 
 
Shipping to:
United Kingdom, Austria, Belgium, Bulgaria, Croatia, Republic of, Cyprus, Czech Republic, Denmark, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Australia, United States, Russian Federation, Canada, Japan, New Zealand, China, Israel, Hong Kong, Norway, Indonesia, Malaysia, Mexico, Singapore, Korea, South, Switzerland, Taiwan, Thailand, Turkey