Sodium alginate, CAS:9005-38-3, white to light yellow powder, no peculiar smell, soluble in warm water, calcium ions quickly solidify into gel, natural plant colloid, thickening, gel, excellent stability.

Product function and use]

food industry field

sodium alginate can be made into a variety of gel food, maintain a good colloidal form, does not occur seepage or shrinkage, suitable for frozen food and artificial imitation food. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, not in direct contact with the air, to extend the storage time. It can also be used as a self-setting agent for the icing of bread, stuffing, coating of snacks, and canned food. In high temperature, freezing and acid medium can still maintain the original shape. It can also be made into elastic, non-sticky, transparent crystal jelly instead of agar.

Pharmaceutical industry field

sodium alginate has been included in the United States Pharmacopoeia as early as 1938. Alginate was included in the British Pharmacopoeia in 1963. Alginic acid is insoluble in water, but swells when placed in water. Thus, traditionally, sodium alginate is used as a binder for tablets, while alginic acid is used as a disintegrant for immediate release tablets. However, the effect of sodium alginate on tablet properties depends on the amount placed in the formulation, and in some cases, sodium alginate may facilitate disintegration of the tablet. Sodium alginate can be added during the granulation process, rather than in the form of powder after granulation, so that the manufacturing process is simpler. Compared with the use of starch, the mechanical strength of the sheet is greater.

[packing specification] 25kg/bag

[storage conditions] sealed moisture: must be placed in a sealed container (such as plastic bags lined with kraft paper bags, iron drums), isolated from air moisture. Sodium alginate is easy to absorb moisture and agglomerate, the viscosity decreases and the quality deteriorates after moisture absorption.

Avoid light and heat insulation: avoid direct sunlight and high temperature heat sources (such as heating and oven). Temperatures above 80 ℃ will cause molecular degradation and a sharp decrease in viscosity.