Premium Sodium Alginate Powder for Food and Industrial Use

• Customization: Available
• CAS No.: 9005-38-3
• Formula: (C6h7nao6)N
• Model NO.: food grade
• Nutritional Value: Nutritional
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 24month
• Type: Sodium Alginate
• Good Solubility: Sodium Alginate Is Slightly Soluble in Water and C
• Strong Thickening Property: It Can Significantly Increase The Viscosity of The
• Excellent Gelation Ability: It Can Form a Stable Gel Under Specific Conditions
• High Stability: Maintain Stable Performance Within a Certain Tempe
• Environmentally Friendly and Degradable: Sodium Alginate Is a Natural Polysaccharide, Envir
• Transport Package: Plastic
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 500000

Product Description

Product Description

 

Sodium alginate is a naturally occurring polysaccharide, represented by the chemical formula (C_{6} H_{7} NaO_{6}) n. Its primary active component is the sodium salt of alginate. This substance appears as a white or light yellow powder and is almost odorless and tasteless, making it an ideal ingredient for various applications.
The following outlines the essential physical and chemical properties of sodium alginate:
Solubility: Sodium alginate is slightly soluble in water and insoluble in substances like ethanol, ether, and chloroform. It dissolves in alkaline solutions, becoming viscous. The powder tends to become sticky upon contact with water due to particle hydration, leading to the formation of agglomerates that are slowly and completely hydrated and dissolved. The presence of other compounds in water or high concentrations of monovalent cation salts (e.g., NaCl) can slow its hydration rate. The pH value of a 1% distilled water solution is approximately 7.2.
Stability: Sodium alginate is hygroscopic, and its moisture content at equilibrium depends on the relative humidity. When stored in well-sealed containers at 25°C or below, dried sodium alginate remains quite stable. Its solutions are stable in the pH range of 5 to 9. The viscosity of the solution correlates directly with its degree of polymerization and molecular weight, which can be gauged by viscosity changes over time. Higher polymerization degrees tend to be less stable than lower ones. Sodium alginate can undergo proton-catalyzed hydrolysis, which is influenced by time, pH, and temperature.
Sodium alginate boasts a diverse array of properties, making it a versatile ingredient across multiple industries:
Food: As a widely utilized food stabilizer, sodium alginate excels in various culinary applications. It is used in ice cream production to regulate ice crystal formation, enhancing the texture to be more delicate and smooth. It stabilizes cold treats such as ice cream with syrup, fruit juice, and frozen milk. In dairy, it finds use in refining cheese, spread cream, and cheese coverings. As a thickening agent, it's incorporated into salad dressings, puddings, jams, ketchup, and canned goods. It improves the texture and reduces breakage in pasta, noodles, vermicelli, and rice noodles. In baked goods like bread and pastries, it enhances uniformity and moisture retention. In frozen confections, it forms a thermal-protective layer, boosts flavor distribution, and raises the melting point. Sodium alginate can replace agar in making crystal fudge and maintains stability under high temperatures, freezing conditions, and acidic environments. Additionally, it serves as a protective coating and filler additive in bread, confectionery coatings, and canned foods, acting as a self-coagulating agent.
Pharmaceuticals: Recognized by the U.S. Pharmacopoeia since 1938 and the British Pharmacopoeia in 1963, alginic acid plays a vital role in the pharmaceutical industry. Though it doesn't dissolve in water, it swells and gels upon contact, making it an excellent binder for tablets. As a disintegrating agent for immediate-release tablets, its effect varies with water content, sometimes accelerating tablet disintegration. Easy to incorporate during granulation, it simplifies preparation processes. It's also essential in producing concentrated emulsions for suspensions, gels, and fatty oil matrices, enhancing viscosity and suspending solids effectively. Propylene glycol alginate boosts emulsion stability. Moreover, PS-type gastrointestinal double contrast barium sulfate preparations benefit from alginate sulfate dispersants, offering anticoagulant properties, lipid reduction, and lowered blood viscosity. Alginate also serves as an economical and precise dental impression material, replacing rubber and gypsum, and is used in various hemostatic agents.
Printing and spinning industry: In the textile sector, sodium alginate is invaluable as a reactive dye paste, yielding vibrant patterns, sharp lines, uniform coloration, and excellent textile permeability and plasticity. In China, the textile industry enhances warp yarn slurry by mixing or replacing starch with sodium alginate, reducing food demand while improving warp yarn fiber structure. This results in more abrasion-resistant, non-linting yarn with a lower breakage rate, effectively treating both cotton and synthetic fibers.
Preparation Process: To obtain sodium alginate, dry or wet seaweed (algae) undergoes crushing and washing to eliminate impurities. The next step involves strong alkaline water extraction and clarification of the crude alginate solution. Calcium chloride precipitation yields colorful calcium alginate, which is then decolorized and deodorized. Acid treatment removes soluble impurities, resulting in alginate precipitation, which is then treated with sodium carbonate to produce sodium alginate. The final product is dried, crushed, and sieved to obtain fine sodium alginate powder.
Molecular Structure: Sodium alginate's molecular structure comprises β-D-mannuronic acid (β-D-mannuronic, M) and α-L-guluronic acid (α-L-guluronic, G), linked by (1→4) bonds. This unique composition attributes to its versatile applications across various industries.

Company Profile

 

Our Advantages