What is Sodium alginate ?

Sodium alginate is also known as sodium alginate, sodium alginate, sodium alginate, alginate gum, kelp gum, sodium alginate. The main component is sodium salt of alginate, which is a mixture of glycuronic acid. It's a gum extracted from brown seaweed like kelp. White or light yellow powder, odorless, tasteless, moisture absorption, relative density 1.59, bulk density 87.39kg/m3, moisture content 13%, ash content 23%, blackening temperature 150℃, carbonization temperature 340℃(46Chemicalbook0℃), ashing temperature 480℃, heat of combustion 10.46J/g, Insoluble in ethanol, ether or chloroform. Soluble in hot and cold water, the pH value of 1% aqueous solution is 6 ~ 8, it can form a viscous colloidal solution, and it is easy to blend with protein, starch, pectin, Arabic gum, carboxymethyl cellulose, sucrose, glycerol and sorbitol. Insoluble in dilute acids with pH less than 3. When the pH is 6 ~ 9, the viscosity is stable, and the viscosity decreases when heated to more than 80℃.

1 Stabilizer 
Replacing starch and carrageenan, sodium alginate can be used in beverage, dairy products, iced products. 

2 Thickener and emulsion 
Sodium alginate mainly used in sala flavoring, pudding jam, tomato ketchup and the canned products. 

3 Hydration 
Sodium alginate can make noodle, vermicelli and rice noodle more cohesiveness. 

4 Gelling property 
Sodium alginate can be make into kinds of gel product. It also can be used as a cover for fruit, meat and seaweed products away from air and keep them stored longer.