Food-Grade Sodium Alginate Powder - Natural Source, Cold Gel Technology, Heat-Irreversible Gel for Thickening and Stabilizing
A natural thickening and stabilizing expert extracted from deep sea brown algae. Also known as Sodium Algin or Kelp Gum, this natural polysaccharide carbohydrate is designated as a thickener and stabilizer under China's national standards and can be appropriately added to various food products according to production requirements.
Key Features: Five Uniques & Wide Applications
Unique properties, special functions, distinctive reactions, natural origin, safe for use, and versatile applications.
Four Core Selling Points
1. Natural Source, Safe for Use
Derived from marine brown algae through pure plant extraction, making it a completely natural polysaccharide.
2. Cold Gel Technology, No Heating Required
The core advantage distinguishing sodium alginate from traditional colloids. It instantly undergoes an ion cross-linking reaction when meeting calcium ions to form a 3D network gel at room temperature.
3. Heat-Irreversible Gel, Resists Melting at High Temperatures
Gels formed by sodium alginate are heat-irreversible and will not melt upon heating, overcoming the limitations of traditional gelatin and opening up new food application scenarios for bakery fillings and hot desserts.
4. Low Dosage, High Efficiency for Thickening & Stabilization
Requires only minimal dosage to achieve effective thickening, prevent phase separation, and suspend fruit pulp or solid particles.
Full Range of Application Scenarios