casno. : CAS 9005-38-3
Sodium alginate and alginic acid is a natural polysaccharide extracted from brown seaweed. It has many functions in the food industry, such as thickeners, stabilizers, emulsifiers, texture modifiers, starch anticoagulants and gelling agents. Alginate can be used as a natural additive in various foods, such as wheat flour, noodles, frozen pasta products, bakeries, etc.
Food Grade and Cosmetic Grade
1. Dietary Supplement
It is highly hydrophilic and can be dissolved in cold and warm water to form a very viscous uniform solution.
The formed true solution has excellent properties such as flexibility and uniformity that are difficult to obtain with other analogs.
It has a strong protective effect on colloids and a strong emulsifying ability to oil.
Adding metal salts to the solution will generate insoluble alginate. These metal salts are buffers for sodium and potassium phosphate and acetate, which can inhibit and delay coagulation.
It is a linear polymer electrolyte, which can be made into strong fiber (alginate fiber) or film, which has the effect of preventing cracking.
Small adhesion, suitable for warp sizing, demoulding, etc. It can not only increase the nutrition of the food, improve the quality of the product, increase the variety of colors, and reduce the cost.