Sodium Alginate CAS No 9005-38-3

• CAS No.: 9005-38-3
• Formula: C5h7o4coona
• EINECS: 618-415-6
• Model NO.: SAMREAL-74
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Alginic Acid
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Trademark: SAMREAL
• Origin: China
• HS Code: 39131000
• Production Capacity: 50000

Product Description

The main function and use of polymer substances, sodium alginate helps suspension, thickening, emulsification, adhesion and other functions, and is mainly used as a suspension agent, emulsifier, viscous agent, microcapsule material and so on. used as binder (1%~3%) and disintegrant (2.5%~10%) for tablets; used as a diluent in capsules; It is also used in the preparation of oral extended-release formulations because it delays the release of drugs from water-soluble suspensions; It is widely used as a thickener and suspension agent (5%~10%) in paste, ointment and gel, and as a stabilizer (1%~3%) in oil-in-water emulsions. 0.5%~2.5% aqueous solution can be used to smooth the erosion surface of the skin, which can eliminate and dry out the aqueous secretions. Food additives: emulsifiers, film-forming agents, thickeners. 1. Precautions for use: It has a weak effect in acidic solution, and is generally not suitable for the application of Chemicalbook in fruit juice and food with high acidity. 2. Scope of use and dosage: (1) China's "Hygienic Standards for the Use of Food Additives" (GB2760-1996) stipulates that it can be used in appropriate amounts of various foods according to production needs. (2) The US FDA (1989) stipulates that the use and limit are: condiments and condiments (except for spices used to fill olive), 1%; candies, preserves and pastry frostings, 6.0%; gelatin and pudding, 4.0%; canned food, 10.0%; processed fruits and fruit juices, 2.0%; For other foods, no more than 1.0% is required according to the actual process. (3) Japan regulations: used in ice cream to improve shape retention and make the tissue delicate, the dosage is 0.1% ~ 0.4%; The manufacturing of stuffing can give cohesiveness, so that it is difficult for the water adsorbed in the stabilizer to form ice crystals, and the dosage is 0.1%~0.7%. (4) In addition, it can be made into a film for candy anti-stick packaging.