sodium alginate high quality made in Japan viscosity of a 1% solution

Product Overview

Description

HIGH QUALITY OF SODIUM ALGINATE FOR FOOD and MEDICAL USAGES made in JAPAN.

 

 

Sodium alginate is a neutral salt in which the carboxyl groups of alginate are bonded with a sodium ion. Alginic acid is not soluble in water but sodium alginate is soluble in both cold and hot water to produce a smooth viscous solution.

When calcium ions are added to a sodium alginate solution, calcium ions react instantly with alginate to form a gel.
The time taken to form a gel can be controlled by controlling the calcium ions.

These unique properties result in sodium alginate being used as a thickener, gelling agent and stabilizer in a wide range of industries.

 

Sodium alginate is soluble in both cold and hot water and it produces a colloidal solution. The viscosity of this solution is measured by a viscometer.
Viscosity is affected by the molecular weight of the sodium alginate polymer. Viscosity changes are dependent on the degree of polymerization of the uronic acid units, the molecules which comprise alginic acid. When the molecular weight is high, the viscosity is high even at low concentrations. The viscosity decreases as the molecular weight decreases.

 

When contacting a calcium salt with a sodium alginate solution, it forms a gel instantly. By utilizing this function, jelly molded into spherical or spindle-shapes can be created and these are used to make imitation foods such as salmon roe or shark fin.

 

By combining the thickening and gelling functions, sodium alginate is used as a stabilizer to maintain the physical properties of foods and increase the commercial value.
One of the most popular applications is the stabilizing of ice cream. When frozen, ice cream contains a lot of fine bubbles. By adding sodium alginate, it improves overrun and gives a smooth and soft mouthfeel.