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Thickener

High-Quality Thickening Agents - Polifar Trading Co., LTD - Sodium carboxymethyl cellulose, xanthan gum, gelatin, and sodium alginate.

Raw Material E401 Sodium Alginate Food Additive Powder

Stabilizer and thickener Sodium alginate CAS 9005-38-3 from China manufacturer - Polifar Group Scam Limited

POLIFAR GROUP LIMITED is illegal, uses a fake seal and does not have company registration documents in any country!!!

Overview

Quick Details

 

CAS No.: 9005-38-3 Other Names: Algin
MF: C5H7O4COONa EINECS No.: 618-415-6
Place of Origin: China Type: Food grade, Feed grade
Efficacy:

Emulsifiers, Stabilizers, Thickeners

 Brand Name: polifar
Model Number:

Food Ingredients

 Appearance: white or yellowish granular or powder
Shelf Life: 2 years MOQ: 1kg
Sample: Free, ≤100g Criteria Implemented:  GB 1886.243 - 2016

 

Supply Ability

Supply Ability 700,000 kg per month

Packaging & Delivery

Product Packaging:  Our regular package is 25kg/ Drum or 25kg/bag
Product Storage:  Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances.
Loading:

18MT/20FCL'
Delivery: About 1 - 2 week

Product Properties

    Food grade sodium alginate:

    Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed beverages such as sorbet, sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dried cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging. It can be used as a cover for dairy accessories to stabilize it and prevent frosting The skin is cracked.

    Sodium alginate is used as a thickener for salad (a cold dish) sauce, pudding (a sweet dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce liquid leakage.

    Adding sodium alginate in the production of dried noodles, vermicelli, and rice noodles can improve the adhesion of the product structure, make it strong in tension, large in bending, and reduce the rate of broken ends, especially for the low gluten content of flour, the effect is more obvious. Adding sodium alginate to bread, cakes and other products can improve the uniformity and water retention of the internal tissue of the product, and extend the storage time. Adding to frozen dessert products can provide a thermal fusion protective layer, improve the fragrance escape, and improve the performance of the melting point.

Specification

 

Item Standard
Appearance white or yellowish granular or powder
Assay(on dry basis) ≥ 98.0 %
Viscosity (1% solution) 300 - 500 mpa.s
Insoluble matter in water ≤ 0.6 %
Moisture ≤ 15 %
PH 6.0 - 8.0
Heavy Metals (as Pb) ≤ 4 mg/kg
Arsenic (as As) ≤ 2 mg/kg
Size mesh 99.6% through 80 mesh

 

FAQ

Q:What certifications does the company have? How to ensure quality?

A:ISO, FAMIQS, SGS, FDA.

Q:What transportation methods does the company have?

A:By air, by sea or by train.

Q:What is the payment method?

A:pre-T/T, after-T/T, LC, DP, DA, OA, DDU, DDP, Western Union  Paypal.

Q:What documents can we supply?

A:Commerical Invoice, packing list, certificate of analysis, certificate of origin, health certificate issued by CIQ with embassy legalized, bill of loading, ISO, FAMIQS, SGS, FDA etc. The documents will be sent by express delivery within 24hours against your full payment.