Sodium Alginate Food Grade, a natural polysaccharide derived from brown algae. Due to its safety, stability, and edibility, it is widely used in the food industry. As a functional food additive, sodium alginate possesses various properties such as thickening, gelling, stabilizing, and emulsifying, making it a key ingredient in many food formulations.
Sodium Alginate Food Grade, a natural polysaccharide derived from brown algae. Due to its safety, stability, and edibility, it is widely used in the food industry. As a functional food additive, sodium alginate possesses various properties such as thickening, gelling, stabilizing, and emulsifying, making it a key ingredient in many food formulations.
Sourced from natural ingredients, meeting modern consumers' demand for healthy foods.
Flexible processing techniques adaptable to various food production conditions.
Can replace some high-cost gelling agents, reducing production costs for enterprises.
Significantly improved taste, enhancing product quality competitiveness.
| Items | Characteristics for Sodium Alginate |
|---|---|
| E No. | E401 |
| CAS No. | 9005-38-3 |
| Aspect, Flavor | White to yellow-brown, filamentous, granular or powder |
| Content | 90.8~106.0% |
| Water insoluble matter | Not more than 2% |
| Viscosity | conforms to request |
| Loss on drying | Not more than 15% |
| pH | 6.0-8.0 |
Sodium alginate forms a stable gel structure with calcium ions, providing jellies and puddings with excellent elasticity and texture. Its heat-irreversible properties allow the product to maintain its shape during high-temperature transportation.
It prevents ice crystal formation, improves the smoothness and stability of ice cream, and enhances the texture and shelf life of frozen products.
Sodium alginate improves dough extensibility, enhances the softness and moisture retention of baked goods, and extends shelf life.
As a stabilizer and thickener, it increases the thickness and suspension effect of beverages, reducing the risk of separation; in sauces, it increases viscosity and improves texture.
In products such as ham and sausages, it enhances gelation, water retention, and elasticity, improves slice integrity, and reduces cooking losses.
Sodium alginate is extremely important in the molecular kitchen. When combined with calcium salts, it can form unique "molecular spheres" for use in innovative foods such as juice balls and popping boba drinks.
Naturally derived and safe: Derived from seaweed, non-toxic and harmless, meeting international food additive standards (such as E401).
Excellent thickening properties: Significantly improves the consistency, texture, and structure of food.
High stability: Heat- and acid/alkali-resistant, maintaining stable performance under various processing conditions.
Good gelling properties: Reacts with calcium ions to form a heat-irreversible gel, widely used in molded foods.
Strong water retention and suspending capacity: Prevents sedimentation and stratification, enhancing food uniformity and freshness.
Nourisi® Carrageenan is in accordance with JECFA and China National Standard GB1886.169-2016.
However, we recommend that the user ensures that this product is in compliance with the local regulations in force, particularly in country where the product is to be consumed.
25kg krat bag lined with a polyethylene bag, meanwhile, other packaging are avallable on request. Store away from heat and moisture.
Nourisi Group, as the leading manufacturer and supplier of Xanthan Gum for almost 20 years’ experience since 2006, committed to innovation and continuous improvement, and growing together with our customers globally.
Our R&D team brings deep expertise in food science, nutrition, biology, and chemistry, backed by collaborations with leading university research labs in China. This ensures our solutions are at the forefront of scientific advancement, tailored to meet your unique project needs.
We host regular seminars with industry-leading manufacturers and customers, fostering insights into product applications, market trends, and emerging technologies. This collaborative approach keeps you ahead in the dynamic food ingredients landscape.
Your success is our priority. We build long-term relationships through rigorous customer requirement evaluation, transparent communication, and proactive corrective actions. Our focus on quality and reliability is validated by internal and third-party audits.
Beyond plant-based ingredients, we offer an extended product range designed to simplify your supply chain. Our "one-stop shop" model reduces costs and enhances efficiency, empowering you to focus on innovation.
From nature to Nourisi ingredients is what we stand for, Nourisi’s products are manufactured by fermentation, a technology based on the ability of micro-organisms to transform renewable raw material into useful and healthy products.
Quality and sustainability are non-negotiable. We invest relentlessly in production upgrades, R&D, and regulatory compliance to ensure our products meet global standards. Every step of our process reflects our dedication to excellence.
Brand: Nourisi ®
E No.: E401
CAS No.: 9005-38-3
EINECS: 618-415-6
Brand: Nourisi ®
E No.: E401
CAS No.: 9005-38-3
EINECS: 618-415-6
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