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Calcium alginate is a water-insoluble, gelatinous, cream coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Adding artificial flavours and colours creates a more tasty edible slime.
In food industry
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.
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 and seaweed products away from air and keep them stored longer.
Calcium alginate Power/Sodium alginate Specifications
|appearance||white to yellowish brown filamentous, grainy, powder|
|mesh||90% pass 60 mesh|
|LOSS ON DRYING(105°C, 4h)||≤15%|
|PH (1% Solution)||6.0 – 9.5|
|sulphate ASH||28- 36%|
|LEAD (PB)||≤5 PPM|
|ARSENIC (AS)||≤3 PPM|
|TOTAL HEAVY METAL||≤20 PPM|
|TOTAL plate COUNT||< 5000CFU/G|
|YEAST AND MOULD||< 500CFU/G|
|E. COLI||ABSENT IN 25|