food additives thickener sodium alginate powder,China XINPING price supplier

Sodium alginate

Molecular Formula : C5H7O4COONa
Characteristics : tasteless, white or light yellow ,  granule or  powder.

     Our company have a wealth of experience in the production of sodium alginate and related products,Owns advanced equipment, superb technology and advanced testing equipment, and products widely used in printing and dyeing, textile, food and other areas. our products are sold far away to many countries,such as Japan,South Korea and Southeast Asia ,America and Europe , have won trust from clients .

1.Products profile

     Sdium alginate  is  a safe  food dditive, natural cellulose, got the new development in food applications .

  Effects of Sodium alginate in food applications

a.Bionic food manufacturing, for example: artificial shark's fin and jellyfish artificial silk,  grass jelly;

b.High-grade food products, such as: jams, salad, pudding, beverage and other export-class food;

c.In addition, the product has a high viscosity, which also can be used in some industrial manufacturing, such as: leather auxiliaries.

Indicators in line with national GB1976-2008; the United States USP30; the U.S. FCC and E401 standards. Is the domestic and international food manufacturers, Food Additives dealers trust products.

a , Stability

Sodium alginate replacement for starch, gelatin for ice cream stabilizer, the formation of ice crystals can be controlled to improve the taste of ice cream, but also a stable sugar ice cream, ice sherbet, ice milk and other mixed drinks. Many dairy products, such as refined cheese, whipped cream, dry cheese such as the use of the stabilizing effect of sodium alginate to prevent food and packaging with adhesive can be used as ornaments on a dairy cover, allows it to remain stable and to prevent icing on cake skin cracking.

b , thickening and emulsifying

Sodium alginate for the salad (a salad) sauce, pudding (a dessert), jam, TOMATO PASTE and canned products, thickener to enhance the stability of the nature of products and reduce fluid leakage.

c , hydration

In noodles, vermicelli, rice production of sodium alginate added to the organization can improve the bonding products, make it strong pulling, bending degree, reduce breakage rates, especially for low-gluten flour, the effect becomes more apparent. In the bread, pastries and other products added to sodium alginate, can improve product homogeneity and the internal organization of the water-holding role, to extend the storage time. In the frozen confectionery products can provide added thermal fusion layer of protection to improve the flavor oven to improve the performance of the melting point.

d , gelling

Sodium alginate gel can be made into a variety of foods, maintain a good colloidal form, non-occurrence of exudate, or contract, is suitable for frozen food and man-made imitation type of food. Can also be used to cover the fruit, meat, poultry and Aquatic Products as a protective layer in direct contact with the air is not to extend the storage time. Can also serve as bread, sugar, add pie filling, snacks coated cap rock, canned food, the formation of self-curing agent. In the high temperature, freezing and acidic media can still maintain their original shape. Agar can also be made to replace a flexible, non-stick teeth, transparent crystal candy.

2.Main technical parameters

3.pictures of factory and product