Sodium Alginate for Industrial production use
|FOB Price:||US $2,400-2,800 / Ton|
|Min. Order:||5 Tons|
|Min. Order||FOB Price|
|5 Tons||US $2,400-2,800/ Ton|
|Production Capacity:||25 Ton/Tons per Month|
|Payment Terms:||L/C, T/T|
- Model NO.: CAS: 9005-38-3
- Grade Standard: Food Grade
- Other Names: printing thickener
- Function: reactive thickener food additive
- Calium: Less Than 0.3%
- Insoluble Matter in Water: Less Than 0.5
- Viscosity: 30-50000 Cps
- Transport Package: 25kgs/Bag
- Origin: China
- Appearance: Powder
- Certification: SGS
- MF: C5H7O4OONA
- pH: 6-8
- Grain Size: 40 Mesh
- Moisture: Less Than 15%
- Trademark: yi
- Specification: high quality
- HS Code: 1302391200
3.White or ligjt yellow powder
4.Stabilizers and thickeners
Appearance:White or ligjt yellow powder.
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. 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. 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.
|APPEARANCE||WHITE POWDER||WHITE POWDER|
|PARTICULE SIZE||ACCORDING TO REQUEST||120|
|VISCOSITY||ACCORDING TO REQUEST||560|
|LOSS ON DRYING||≤15%||14.8|
|TOTAL PLATE COUNT||<5000cfu/g||4000|
|YEASTS AND MOULDS||<500cfu/g||300|
|ESCHERICHIA COLI||NEGATIVE IN 5G||NEGATIVE|
|SALMONELLA||NEGATIVE IN 10G||NEGATIVE|
1. After sell service
Our engineer once works in printing and dyeing factory for 30 years, very familiar to reactive printing and a variety of printing auxiliaries, especially on the performance of sodium alginate. If, should, there are some trouble during using our product, we would like to solve any problems as soon as possible.
2. Quality control
We are a big group enterprise, so we have strict quality controlling system. Every batch raw material, we will carry out strict examination, only qualified we will arrange producing sodium alginate. And every batch alginate we will take test for viscosity, flow ability, calcium content, etc.