Alginic Acid (Labhnic) - Application: Food

1200.00 INR (Approx.)

1000.00 INR (Approx.)

500.00 - 800.00 INR (Approx.)

(C14H22O13)n

C17H28O

Typically 20000-240 000 Grams (g)

234.21 per structural unit (theoretical) Grams (g)

1.5 to 3.5

7.0

Liquid

Powder

Colorless to pale yellow fibrous powder

White or light-yellow powder

In 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.

As 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.

Room Temperature

Room Temperature

0.8 Gram per cubic centimeter(g/cm3)

1 Gram per cubic centimeter(g/cm3)

Not Applicable

Not Applicable

90-100%

High

ALGINIC ACID

PROPYLENE GLYCOL ALGINATE POWDER (LABHFOAM)

other

other

food

food

5000 Per Month

5000 Per Month

100 Per Week

Yes

Yes

5 kg, 25 kg bags

25 kg bags