Calcium Alginate In Mumbai

MOQ500 Gram/Grams

CAS No9005-35-0

GradeLaboratory Grade

MOQ10 Kilograms/Kilograms

StorageRoom Temperature

Purity99%

SolubilityIn Water

ApplicationIndustrial

TasteBitter

Physical FormPowder

MOQ25 Kilograms/Kilograms

Assay89.5 to 104.5

Physical FormPowder

ShapeGranules

Heavy Metal (%)Maximum 5 ppm

EINECS No618-413-5

PoisonousNO

MOQ100 Kilograms/Kilograms

SolubilityYes

GradeIndustrial

PurityHigh

StorageRoom Temperature

ApplicationIndustrial

Product Description Calcium Alginate Technical Specification PRODUCT INS Number CAS Number Grade Specification Calcium Alginate INS 404 9005 35 0 Industrial Grade

Dressing TypeDressing Patch

Sample AvailableYes

Sample PolicyContact us for information regarding our sample policy

MOQ100 Kilograms/Kilograms

GradeIndustrial Grade

Purity99%

SolubilityIn Water

Physical FormPowder

StorageRoom Temperature

MOQ10 Kilograms/Kilograms

SmellOther

Shelf Life2 Years

Molecular Formula(C14H22O13)n

Refractive RateNot Applicable

UsageIn the food industry & processed foods as a stabiliser or thickening agent. Alginic acid is used in wheat flour products like noodles and bread to improve the product quality.Adding alginic acid to flour dough helps water retention and gives a soft texture to products.Alginic acid also influences properties of starch & proteins in wheat flour, causing reinforcement of the dough structure after cooking or baking.Alginic acid is often combined with aluminium hydroxide and magnesium carbonate to form antacids.

PoisonousNO

MOQ25 Kilograms/Kilograms

IngredientsPropylene glycol alginate

Physical FormPowder

Structural Formula(C9H14O7)n

Molecular Weight234.21 per structural unit (theoretical) Grams (g)

UsageAs a thickening, stabilizing & emulsifier: It is used in yogurt, ice creams etc. making the surface smooth, removes unevenness & gives mellow taste.As a stabilizer & emulsifier: It is used in dairy products such as cheese & the product has good puffing & emulsification effects giving a comfortable taste.Used as a foam stabilizer for beer: The product foam is white & fine & it lasts for a long time.As acid resistance, emulsifying & dispersing agent: It is used in various fruit juice drinks. The product shows no precipitation, no stratification & makes the system stable to oily components.As an improver: It is used in flour, noodles & convenience foods.Additionally, it is used in ketchups, meat sauces, soy sauces, emulsified essences, syrups, sugar coatings, etc.

TasteOther

MOQ25 Kilograms/Kilograms

Refractive RateNot Applicable

Molecular WeightNot Applicable Grams (g)

Molecular Formula(C6H7Ca1/2O6)n

Applicationfood

Ph Level7

UsageIn foods as binder, thickener, water-retention agent. In presence of sodium ions of foods, it exchanges the calcium ions leading to increased thickeningAs stabilizer, thickener, emulsifier, plasticizerFor making wet adhesive for skin electrodes & as haemostatic agent.

MOQ100 Kilograms/Kilograms

Mesh60, 80

Particle SizeAs per customer specifications

Acid ValueNil mgKOH/g

Solubility TestsHighly soluble in water

StorageRoom Temperature

Physical FormPowder