Sodium alginate is a macromolecular compound with high viscosity, and a typical hydrophilic colloids. Because of its properties of stability, thickening and emulsifying, hydratability and gelling property, it is widely used in food, pharmaceutical, printing and dyeing, etc.

Items		Standards
Appearance		White powder
Particule size		80 Mesh
Viscosity (mPa.s, 1% solution, 20℃)		1000 Mpa.s(1%solution natural basis
Assay (dry basis, %)		90.8 - 106%
Loss on drying (105℃, 4h)		≤ 15%
pH (1% solution)		6.0 - 7.5
Water insolubles (dry basis)		≤ 2%
Total ash		18 - 27%
Copper (Cu)		≤ 10PPM
Zinc (Zn)		≤ 10PPM
Lead (Pb)		≤ 3PPM
Arsenic (As)		≤ 2PPM
Mercury (Hg)		≤ 1PPM
Cadmium (Cd)		≤ 1PPM
Total Heavy metals (as Pb)		≤ 10PPM
Total plate count		≤ 5000 cfu/g
Yeast & mould		≤ 500 cfu/g
Salmonella/ 10g		Absent
E. Coli/ 5g		Absent
Rormaldehyde		≤50mg/kg

1. Sodium alginate is used to replace starch and gelatin as a stabilizer for ice cream. It can control the formation of ice crystals, improve the taste of ice cream, and can also stabilize mixed beverages such as sugar water sorbet, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging, and can be used as a covering for dairy accessories to stabilize and prevent frosting. Skin cracked.
2. Sodium alginate is used as a thickener for salad dressings, puddings, jams, ketchup and canned products to improve the stability of products and reduce liquid exudation.
3. Sodium alginate can be made into all kinds of gel food, maintain a good colloidal form, no leakage or shrinkage, suitable for frozen food and artificial imitation food.