Sodium Alginate Food Grade Powder is a versatile and highly valued ingredient in various industries, particularly in food and pharmaceuticals. This natural polymer, derived from brown algae, possesses unique properties that make it an essential thickening and gelling agent. Its ability to absorb water effortlessly and form a stable gel in the presence of calcium ions distinguishes it from other food additives. As a white, odourless, and tasteless powder, Sodium Alginate offers a clean label appeal alongside functional benefits. It seamlessly integrates into numerous culinary applications, especially in molecular gastronomy where creative techniques involve spherification and gelification. Beyond food, its use extends to cosmetic formulations and dental applications, demonstrating its wide-ranging utility and safety for various uses.
Key Features
Features | Description |
---|---|
Source | Derived from the cell walls of brown algae. |
Appearance | White powder, odourless, and tasteless. |
Solubility | Slowly soluble in cold water to form a viscous solution. |
Gelling Agent | Forms thermo-irreversible gel in the presence of calcium ions. |
Applications | Widely used in food, pharmaceuticals, cosmetics, and dental applications. |
Attributes | Description |
---|---|
Chemical Formula | C6H7NaO6 |
Molecular Weight | 216.12 g/mol |
pH Level | 6.0 - 8.0 (1% solution) |
Viscosity | Variable depending on concentration and temperature. |
Sterility | Food grade, suitable for consumption. |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country of Origin: India
Sodium Alginate is a water-swollen, cross-linked polymer that is a product of a simple chemical reaction between monomers. It is a great water absorber, as structurally, the hydrophilic groups are attached to its polymeric backbone. It is resistant to dissolution because of the cross-linked network chains.
Sodium Alginate is the sodium salt form of alginic acid mainly extracted from the cell walls of brown algae, with chelating activity. Alginates reacts with calcium ions and form thermo-irreversible gel so, It is also widely used in molecular gastronomy. It is a white powder, odourless and tasteless, slowly soluble in cold water forming a viscous solution. Sodium alginate is widely used in food, pharmaceutical, Cosmetic, impression and dental grade.
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