Sunway Factory Supply 99% Sodium Alginate Food Grade E401 with Best Price

• Customization: Available
• CAS No.: 9005-38-3
• Formula: C5h7o4coona
• Model NO.: Food Grade
• Certification: BRC, ISO, FDA, HACCP, Halal and Kosher
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Sodium Alginate
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: Bag
• Specification: 25kg
• Trademark: Sunway
• Origin: China

Product Description

Sodium alginate is a salt derived from alginic acid, a naturally occurring polysaccharide found in the cell walls of brown seaweed (Phaeophyceae). The extraction process involves the use of sodium carbonate to convert the alginic acid into its sodium salt form, which is more soluble in water.

Functional Properties
1. Thickening Agent: Sodium alginate is proficient at increasing the viscosity of solutions without significantly altering their other properties. This makes it ideal for products such as sauces, syrups, and dressings.
2. Gelling Agent: It forms gels when combined with calcium ions. This property is exploited in a range of culinary and food processing applications. The gels formed can be either heat-stable or heat-reversible, depending on the specific conditions and the concentration of calcium and sodium alginate.
3. Stabilizer: It helps to maintain the consistency and uniformity of food products. This is particularly useful in items like ice cream and yogurt, where it prevents the separation of ingredients and maintains a smooth texture.
4. Emulsifier: Sodium alginate can help blend ingredients that typically do not mix well, such as oil and water, ensuring a stable mixture in products like salad dressings and mayonnaise.

Applications in the Food Industry
1. Dairy and Ice Cream: In ice cream, sodium alginate is used to prevent ice crystal formation, thereby enhancing texture and mouthfeel. It also improves the viscosity of dairy-based beverages.
2. Baked Goods: It is used to improve the texture and moisture retention of baked products. In pie fillings, it can prevent the filling from becoming runny, ensuring a consistent product.
3. Meat Products: Sodium alginate can be used to improve the binding of meat pieces, giving products like sausages a better texture and consistency.
4. Molecular Gastronomy: It is a staple ingredient in modernist cooking techniques such as spherification, where it interacts with calcium chloride to form spheres with liquid centers. This technique is popular in high-end culinary applications and experimental gastronomy.
5. Edible Films and Coatings: Sodium alginate can be used to create thin, edible films that protect food from spoilage. These films can be flavored or contain other nutrients, enhancing the food's appeal and nutritional value.

Conclusion
Sodium alginate is a highly versatile and widely used food additive recognized for its ability to enhance texture, stability, and consistency in a myriad of food products. Its natural origin and multifunctional properties make it an invaluable ingredient in both traditional food processing and innovative culinary applications.