Sodium Alginate (Food Grade , Textile Grade ) , Carrageenan
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sodium food grade
In food industry
Stability:ice cream, cream and cheese etc.
Thickening:Salads, pudding, jam, tomato juice, canned products, etc.
Hydration:Noodle, vemicelli, bread, confectionery, cool and frozen products.
Gelating:frozen foods imitated foods and various gel foods, protective cover for fruits, meat, poultry and aquatic products, sugar coating, stuffing etc.
Products are grouped as low, medium, high and extra high four categories according to viscosity, and granular,60-80mesh,120-200mesh as per particle size. Adopted standard:Food Additive Sodium Alginate GB1976-80 & FCCIV.
In printing and textile industry
Printing paste:High level printing as sizing paste for reactive dyes. As per the usage of sodium alginate, there are LV 100-300cps, MV 300-500cps, HV 500-800cps and super high over 800cps.
Great ability to form high viscous liquid , satisfying elasticify, transparency and solubility.
Good stability, which will not degrade affer long time storage in either neutral solution or alkaline solution and will not be hydrolyzed while heated.
Good combination with protein . particular reactivify with cationic protein molecule comparing to other gel.
Synergistic interaction with ι - carrageenan , acacia bean gum, konjak gum, xanthan gum, etc. The interaction will improve geling property and form elastic and less-water-bled gel.
Confirmed security for use by FAO and JECFA.
Carrageenan has wide application in food, pharmacy, daily chemistry, biochemistry, structural coating, dyeing and agriculture industry.