| CAS No.: | 9005-38-3 |
|---|---|
| Formula: | 9005-38-3 |
| EINECS: | C5h7o4coona |
| Packaging Material: | Plastic |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Samples: |
|---|
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Food grade CAS 9005-38-3 sodium alginate:
Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed beverages such as sorbet, sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dried cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging. It can be used as a cover for dairy accessories to stabilize it and prevent frosting The skin is cracked
.
Sodium alginate is used as a thickener for salad (a cold dish) sauce, pudding (a sweet dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce liquid leakage.
Adding sodium alginate in the production of dried noodles, vermicelli, and rice noodles can improve the adhesion of the product structure, make it strong in tension, large in bending, and reduce the rate of broken ends, especially for the low gluten content of flour, the effect is more obvious. Adding sodium alginate to bread, cakes and other products can improve the uniformity and water retention of the internal tissue of the product, and extend the storage time. Adding to frozen dessert products can provide a thermal fusion protective layer, improve the fragrance escape, and improve the performance of the melting point.
Function of cas 9005-38-3 Sodium Alginate
1 Stabilizer
Replacing starch and carrageenan, sodium alginate can be used in beverage, dairy products, iced products.
2 Thickener and emulsion
As food additive, sodium alginate mainly used in sala flavoring, pudding jam, tomato ketchup and the canned products.
3 Hydration
Sodium alginate can make noodle, vermicelli and rice noodle more cohesiveness.
4 Gelling property
With this character, sodium alginate can be make into kinds of gel product. It also can be used as a cover for fruit, meat andseaweed products away from air and keep them stored longer.
Application of cas 9005-38-3 Sodium Alginate
COA
| Test Item | Standard | Result | |
| Color and status | Milky white to light yellow or light yellow-brown filamentous, granular or powder | Milky white to light yellow powder | |
| Identification (1) | It should slowly dissolve in water to form a viscous liquid, insoluble in ethanol ether | Slowly dissolve in water to form a viscous liquid, insoluble in ethanol ether | |
| Identification (2) | A large gelatinous precipitate should immediately form | Immediately produces a large amount of gelatinous precipitate | |
| Identification (3) | should not form a precipitate | no precipitation | |
| Viscosity (20ºC) mpa·s | 950-1200 | 1164 | |
| PH Value | 6.0~8.0 | 7.4 | |
| Moisture % | ≤15.0 | 14.3 | |
| Insoluble Matter In Water % | ≤0.6 | 0.3 | |
| Asg Content % | 18.0~27.0 | 24.6 | |
| Pb Lead Mg/kg |
≤5.0 | <5.0 | |
| Arsenic mg/kg | ≤2.0 | <2.0 | |
| Size mesh | 60 mesh | 60 mesh | |
| Gel strength | 400-650 | 474 |
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