Sodium alginate is used to replace starch and gelatin as a stabilizer for ice cream. It can control the formation of ice crystals, improve the taste of ice cream, and can also stabilize mixed beverages such as sugar water sorbet, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging, and can be used as a covering for dairy accessories to stabilize and prevent frosting. Skin cracked.
Keep in dry and cool place below 30℃，away from sunlight. After opening, it should be stored in a separate package.
| Appearance | White powder |
|---|---|
| Particule size | 80 Mesh |
| Viscosity (mPa.s, 1% solution, 20℃) | 1000 Mpa.s(1%solution natural basis |
| Assay (dry basis, %) | 90.8 - 106% |
| Loss on drying (105℃, 4h) | ≤ 15% |
| PH (1% solution) | 6.0 - 7.5 |
| Water insolubles (dry basis) | ≤ 2% |
| Total ash | 18 - 27% |
| Copper (Cu) | ≤ 10PPM |
| Zinc (Zn) | ≤ 10PPM |
| Lead(Pb) | ≤ 3PPM |
| Arsenic (As) | ≤ 2PPM |
| Mercury (Hg) | ≤ 1PPM |
| Cadmium (Cd) | ≤ 1PPM |
| Total Heavy metals (as Pb) | ≤ 10PPM |
| Total plate count | ≤ 500 cfu/g |
| Yeast & mould | ≤ 500 cfu/g |
| Salmonella/ 10g | Absent |
| E. Coli/ 5g | Absent |
| Rormaldehyde | ≤50mg/kg |
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0532-83178610
www.frich-trade.com
Room 804, Building 2, No.480 Jiangshan South Road, Huangdao District, Qingdao City, Shandong Province, China
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