Sodium Alginate-Food Additives

Sodium Alginate

The chemical compound sodium alginate is the sodium salt of alginic acid. Its empirical formula is NaC6H7O6. Sodium alginate is a gum, extracted from the cell walls of brown algae.

Food additive as thickener, emulsion, stabilizer, gelling property
Dye printing paste
Welding rod
Dental impression

1. Food additive: As thickeners, binder, stabilizer, forming agent in food, pharmaceutical and cosmetic, in food mainly used for imitated food, beverage, meat product, stuffing, jam, pet food etd.

2. Tech grade: Printing, water treatment, pesticide, fertilizer, paper making, welding rod, industrial binding, thickener, stabilizer etc.

3. Pharm grade: Tooth impression, face mask, functional food, pharmaceutical etc.

Specifications:

1) Viscosity: 10 - 800mPa; Or according to client requirements

2) Moisture≤ 15%

3) pH: 6.5 - 7.5

4) Ca≤ 0.3%

5) Ash≤ 37%

6) Insoluble matter in water≤ 3%

7) Transparency: ≥ 4cm

8) Heavy metal≤ 0.004%

9) As≤ 0.0002%

10) Pb≤ 0.0004%

11) Fineness: 40 60 mesh; Or according to client requirements

As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and the preparation of dental impressions.

A major application for sodium alginate is in reactive dye printing, as thickener for reactive dyestuffs (such as the Procion cotton-reactive dyes) in textile screen-printing and carpet jet-printing. Alginates do not react with these dyes and wash out easily, unlike starch-based thickeners.

Sodium alginate is a good chelator for pulling radioactive toxins from the body, such as iodine-131 and strontium-90 that have taken the place of their non-radioactive counterparts. [5][6] It is also used in immobilizing enzymes by inclusion.

As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam. " Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; The slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking. [citation needed] A similar process can be used to make "chunks" of everything from cat food through "reformed" ham or fish to "fruit" pieces for pies. It has the E-number 401.

Nowadays, it is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.

In recent years, sodium alginate has been used in molecular gastronomy at some of the best restaurants in the world. Ferran Adria pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane.