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Sodium Alginate China food industry pharm textile grade viscosity gel thickener stabilizer emulsifier adhesive medicine textile printing dyeing paper
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| Post Date: | Feb 05,2017 |
| Expiry Date: | Feb 05,2018 |
| Detailed Description: |
Cas No. :9005-38-3
Name: Sodium Alginate
CAS No.: 9005-38-3 Key words or Synonyms: Sodium Alginate, Alginic Acid Monosodium Salt, Algin, Alginic Acid Sodium Salt from Brown Algae Molecular Formula: C6H7O6Na Molecular Weight: 216 Grade: Food Grade Property: Alginate sodium is a natural polysaccharide extracted from kelp carbohydrates. It’s widely used in food, medicine, textile, printing and dyeing, paper making, daily chemical products, such as a thickening agent, emulsifier, stabilizer, adhesives, sizing agent, etc. More details,please contact info@fp-chem.com Usage or Application: Alginate sodium is a natural polysaccharide extracted from kelp carbohydrates. It’s widely used in food, medicine, textile, printing and dyeing, paper making, daily chemical products, such as a thickening agent, emulsifier, stabilizer, adhesives, sizing agent, etc. Gel Cake Stuffing - put the Sodium alginate into marmalade of cake and bread substituting the pectin, then flavor and nutritional values of the product can be promoted, resist to high temperature and the cost is only one third of pectin. Sodium alginate panocha adds calcium ion into Sodium alginate liquid which then will form Sodium alginate gel making use of moulding characteristics of the Sodium alginate. Water Ice and Ice Cream Resisting to High Temperature - Sodium alginate is used as emulsion stabilizer and thickening agent of water ice and ice cream. Tasty and Refreshing Cold Jelly and Jelly - Gel, composed of Sodium alginate after adding different juices and cane sugars, as well as calcium ion, will not melt while being heated, therefore it can be boiled and sterilized. Making use of characteristics of the gel, transparent, soft and tasty cold jelly can be made. Bionic Food - man-made jellyfish, egg and grape are available making use of characteristics of gel composed of Sodium alginate and calcium ion. In food industry 1. Stabilizer Replacing starch and carrageenan, sodium alginate can be used in beverage, dairy products, iced products. 2. Thickener and emulsion As food additive, sodium alginate mainly used in sala flavoring, pudding jam, tomato ketchup and the canned products. 3. Hydration Sodium alginate can make noodle, vermicelli and rice noodle more cohesiveness. 4. Gelling property With this character, sodium alginate can be make into kinds of gel product. It also can be used as a cover for fruit, meat and seaweed products away from air and keep them stored longer. More details,please contact info@fp-chem.com Package: P.P. woven or craft paper bags with 25KG net each Storage: keep dry; Avoid moisture |
| CAS Registry Number: | 9005-38-3 |
| Synonyms: | ;Alginic acid sodium salt;Sodium alginate;alginic acid sodium;Algin;Polymannuronic acid sodium salt;SODIUM ALIGINATE;sodium 3,4,5,6-tetrahydroxytetrahydro-2H-pyran-2-carboxylate (non-preferred name);sodium (2S,3S,4S,5S,6R)-3,4,5,6-tetrahydroxytetrahydro-2H-pyran-2-carboxylate (non-preferred name); |
| Molecular Formula: | C6H9O7Na |
| Molecular Weight: | 216.1212 |
| Molecular Structure: | 
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| Safety Description: | S24/25:; |
| Company: | FP Global LTD |
| Contact: | Stephen Wan |
| Tel: | 0532-86670526 |
| Fax: | 0532-86670528 |
| Email: | w2000bird@hotmail.com |
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