Sodium Alginate 1 Kg China

Sodium alginate is a naturally occurring polysaccharide extracted from brown seaweed, known for its gelling, thickening, and stabilizing properties. It is typically found as an odorless, tasteless white to yellowish-brown powder. Sodium alginate is soluble in cold and warm water, forming a viscous solution that can create gels when exposed to calcium ions. The viscosity of sodium alginate solutions can vary based on concentration, temperature, and pH, offering versatility in different applications. It is biodegradable and non-toxic, making it suitable for various food applications without health concerns. Sodium alginate is stable over a wide pH range, although extreme pH levels can affect its gelling and thickening abilities.

General Uses of Sodium Alginate:

1. Gelling Agent: Commonly used in molecular gastronomy to create gels and spheres (spherification) in foods and beverages.
2. Thickening Agent: Utilized in sauces, dressings, and syrups to improve texture and consistency.
3. Stabilizer: Helps stabilize emulsions and suspensions in products like ice cream, yogurt, and salad dressings, preventing separation.
4. Encapsulation: Used in the encapsulation of flavors, vitamins, and other active ingredients for controlled release in food products.
5. Film Formation: Forms edible films and coatings for fruits, vegetables, and meat products to extend shelf life and preserve freshness.
6. Low-Calorie Food Production: Often used in diet foods as a fat replacer or to create low-calorie, high-fiber foods due to their ability to form gels and add bulk without adding calories.

Precautions:

1. Calcium Sensitivity: Avoid using in environments with high calcium concentrations unless gelling is desired, as it reacts with calcium to form gels.
2. pH Considerations: Extreme pH levels (very acidic or alkaline) can affect the gelling and thickening properties of sodium alginate.
3. Ingestion in Large Quantities: Large quantities may cause digestive discomfort, such as bloating or gas, due to its high fiber content.
4. Storage Conditions: Store in a cool, dry place to prevent degradation of its functional properties and ensure long shelf life.
5. Allergen-Free: Generally regarded as safe and allergen-free, but it’s essential to check for any potential contamination or additives that could cause reactions.
6. Usage Limitations: Follow recommended usage levels in food applications to avoid altering the texture or taste of the final product.