Food Sodium Alginate (Algin) - FDA & EU Compliant Natural Thickener and Stabilizer Extracted from Brown Seaweed
Versatile food ingredient applied in bakery, dairy, and meat products to improve texture and shelf life
Product Overview
Sodium alginate, also called Algin, is a white or light yellow granular or powder substance that is almost odorless and tasteless. As a macromolecular compound with high viscosity and typical hydrophilic colloid properties, it is widely used in food, pharmaceutical, printing, and dyeing industries due to its stability, thickening, emulsifying, hydratability, and gelling properties.
Key Applications
Stability Applications
- Replaces starch and gelatin as stabilizer in ice cream, controlling ice crystal formation and improving flavor
- Stabilizes mixed beverages like sugar ice cream, sherbet, and frozen milk
- Prevents attachment of food to packaging materials in dairy products like cheese, whipped cream, and cream cheese
- Provides stable covering for milk ornaments and prevents icing sugar pastry cracking
Thickening and Emulsifying Applications
- Used as thickening agent in salad dressings, pudding, jam, ketchup, and canned products
- Enhances product stability and reduces fluid exudation
Hydratability Applications
- Improves adhesion in fine dried noodles, vermicelli, and rice flour products
- Enhances tensile strength and reduces breakage rate, especially for low gluten flour
- Improves uniformity and water retention in bread and cakes, extending storage time
- Provides protective shield in frozen dessert products, improving flavor retention and melting point
Gelation Applications
- Creates various gel foods with excellent colloid form retention
- Suitable for frozen foods and artificial imitation foods
- Forms protective coating for fruits, meats, poultry, and aquatic products to extend storage time
- Serves as self-curing forming agent in bread coatings, stuffed fillings, and dessert coverings
- Can replace agar in making flexible, transparent crystal candy
Nutritional Benefits
Sodium alginate is an essential dietary fiber that, when combined with organic compounds, helps decrease cholesterol in serum and liver while inhibiting total fat and fatty acid concentration. It improves nutrient digestion and absorption while inhibiting absorption of harmful elements like radioactive strontium and cadmium. Long-term consumption can help treat hypertension, coronary heart disease, obesity, diabetes, and intestinal tract diseases.
Additional applications include use as feed binder, pet food binder, and monomer raw material for cosmetics.
Technical Specifications (GB1976-2008)
| Item |
GB1976-2008 |
| Viscosity, mpa.s |
Low viscosity <150
Medium viscosity 150-400
High viscosity >400 |
| Color and characteristics |
Milk white to light yellow or light brown powder or granular |
| PH |
6.0-8.0 |
| Moisture /% |
≤15.0 |
| Ash (on dry basis) / % |
18-27 |
| Water-insoluble /% |
≤0.6 |
| Transmittance/% |
Qualified |
| Lead(Pb)/(mg/kg) |
≤4 |
| Arsenic(As)/(mg/kg) |
≤2 |
Quality Assurance
Packing & Delivery
Exhibition