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sodium alginate uses

Productname:Sodiumalginate

CASNo.:9005-38-3

sodium alginate formula:C5H7O4COONa

Assay: 98%

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Sodium alginate uses Quick Details

Productname:Sodiumalginate

CASNo.:9005-38-3

sodium alginate formula:C5H7O4COONa

Assay:98%

Sodium alginate usesTypical Properties

Items Specifications Test result
Mesh size As demand 98% PASS 80MESH
Sulfate(SO4) Max 0.5% <0.5%
Assay % 90.8%-106% 99%
Passivc in watre(Dry mass) Max 2% <1%
Phosphate(P205) Max 0.1% <0.1%
Calcium (Ca) MAX 0.5% 0.2%
Loss on drying (105℃,4h) % 0-15% 12.6
Ash % 18%-24% 22.4
Arsenic PPM 2ppm MAX <1.5
LEAD PPM 2ppmMAX <2
Mercury(HG) MAX 1ppm <1
Cadmium(CD) Max 1ppm <1
Viscosity (20℃), 1% SOL’N cps 300-400 330
Total plate count PC/G(Germ quantity) <5000 <1000
Yeast and mould PC/G <500 <200
E.COLI N/5g Absent
Salmonelia N/10g Absent

Sodium alginate food grade

(1) Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugar sorbet, ice sherbet and frozen milk. Many dairy products, such as refined cheese, whipped cream, dried cheese, etc., can stabilize the adhesion of food and packaging by using the stabilizing action of sodium alginate. It can be used as a covering for upper milk jewelry, which can make it stable and prevent frosting. Cracked skin.

Sodium alginate is used as a thickener for salad (a salad) sauce, pudding (a kind of dessert), jam, ketchup and canned products to improve the stability of the product and reduce liquid seepage.

(2) Adding sodium alginate to noodles, vermicelli, rice noodles can improve the adhesion of the tissue, making it strong, strong, and reducing the rate of breakage, especially for gluten with lower flour content. obvious. Adding sodium alginate to products such as bread and cakes can improve the uniformity and water holding capacity of the internal structure of the product and prolong the storage time. Adding to the frozen confectionery product provides a thermal fusion protective layer, improves the fragrance dispersion, and improves the melting point.

(3) Sodium alginate can be made into various gel foods, maintains a good colloidal form, does not leak or shrink, and is suitable for use in frozen foods and artificial type foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, which is not in direct contact with air and prolongs storage time. It can also be used as a self-condensing agent for sugar coatings, filling fillers, coating layers for snacks, and canned foods. The original shape can be maintained in high temperature, frozen and acidic media. It can also be used to replace the agarose to make elastic, non-sticky, transparent crystal jelly.

Sodium alginateuses in pharmaceutical preparations

(1) Alginate has been included in the United States Pharmacopoeia as early as 1938. Alginic acid was included in the British Pharmacopoeia in 1963. Alginic acid is insoluble in water, but it swells when placed in water. Therefore, sodium alginate has conventionally been used as a binder for tablets, and alginic acid has been used as a disintegrant for immediate release tablets. However, the effect of sodium alginate on the properties of the tablet depends on the amount placed in the formulation, and in some cases, sodium alginate promotes disintegration of the tablet. Sodium alginate can be added during the granulation process, rather than in the form of a powder after granulation, so that the manufacturing process is simpler. The resulting sheet is mechanically stronger than starch.

(2) Sodium alginate is also used in the production of suspensions, gels and concentrated emulsions based on fats and oils.

(3) Sodium alginate is used in some liquid medicines to enhance viscosity and improve suspension of solids. Propylene glycol alginate improves the stability of the emulsion.

Sodium alginateuses in printing and spinning industry

(1) Sodium alginate is used as a reactive dye paste in the printing and dyeing industry, which is superior to grain starch and other pulps. The printed textiles are brightly colored, with clear lines, high color yield, uniform color, good permeability and plasticity.

(2) Seaweed gum is the best slurry in modern printing and dyeing industry. It has been widely used in the printing of cotton, wool, silk, nylon and other fabrics, especially suitable for the preparation of dyeing printing paste.

The Chinese textile department prepares the warp yarn slurry by mixing or replacing the starch with seaweed gum and starch, which not only can save a lot of grain, but also can make the warp fiber have no hair, friction and breakage rate, thereby improving the weaving efficiency.

(3) Seaweed gum is effective for both cotton fiber and synthetic fiber.

Sodium alginateuses in the pharmaceutical industry

(1) PS type gastrointestinal double contrast barium sulfate preparation made of alginate sulfate dispersant has the characteristics of low viscosity, fine particle size, good wall attachment and stable performance.

(2) PSS is a kind of sodium alginate sodium diester prepared by using alginic acid as raw material, which has anti-coagulation, lowering blood fat and lowering blood viscosity.

(3) Using seaweed rubber instead of rubber and gypsum as dental impression materials, not only is the price cheap, the operation is simple, and the printed tooth shape is more accurate.

(4) Seaweed can also be used to make hemostatic agents in various dosage forms, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spray hemostatic agent, etc.

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