SODIUM ALGINATE QUALITY STANDARD:
|
Item spec staudard |
INDUSTRIAL GRADE:
SC/T 3401-1985 |
STANDARD OF FOOD ADDITIVE GB1976-80 |
|
GRAIN SIZE |
30 MESH 100% PASS OF AS PER CONTRACT STIPULATED |
ASPER CONTRACT STIPULATED |
|
VISCOSITY (mPa.s) |
ASPER CONTRACT STIPULATED |
 150 or to the contract req. |
|
MOISTURE % |
 15 |
15 |
|
Ph |
6.0-7.5 |
6.0-8.0 |
|
CaCONTENT % |
0.3 |
/ |
|
ASH CONTENT % |
20.0-24.0 |
30-37(SULPHATE ASH) |
|
INSOLUBLE MATTER IN WATER % |
0.6 |
3.0 |
|
TRANSPARENCY cm |
3 |
COMPLY TO STIPULATED |
|
HEAVY METAL % |
/ |
0.004 |
|
ARSENATE % |
/ |
0.0002 |
|
LEAD % |
/ |
0.0004 |
Features:
a) Food additive:
1) Stabilizing for: ice cream, yoghurt, cream and cheese
2) Thickening and emulsifying: salad, jam, pudding, tomato juice, canned products
3) Hydration: noodle, bread, vermicelli, confectionery, cool and frozen products
4) Gelatin: frozen foods, protective cover for fruits, imitated foods and various gel foods, meat, sugar coating, poultry and aquatic products, stuffing
5) Film - formation: various cosmetics
b) Products are grouped into low, high and extra high categories according to viscosity, medium, coarseness, fineness
c) 3 extra fine sub - groupings: per particle size
Alginates are extracted from brown seaweed and are available in sodium, ammonium and potassium derivatives. They are soluble in both hot and cold water, and can thicken and bind. In the presence of calcium and an acid some alginates can form resilient gels.
The chemical compound sodium alginate is the sodium salt of alginic acid. Its form as a gum, when extracted from the cell walls of brown seaweed (particularly kelp grown in the cold water regions of Ireland, Scotland, North and South America, New Zealand, Australia, and South Africa) is used by the food industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets. Sodium alginate has no discernable flavor.
Packing of Products:
IN 25KG NET WOVEN BAG WITH PLASTIC BAG INSIDE IN 25KG NET FIBRIC DRUM OR IRON DRUM.
