The Jiejing alginates are polysaccharide extracted from the alginic salts found in seaweed.
Ideal as a stabilising, thickening or gelling agent, our alginates can help you achieve the desired crumb texture and density in baked goods; consistency in cream fillings, dairy products and spreads; and stability in restructured meat, fish, fruit and vegetables.
Our range of alginate blends are ideal for foods such as ice cream, custards, fruit products and processed meat
Food grade sodium alginate specifications
Item | GB1976-2008 |
Viscosity, mpa.s | Low viscosity ＜150 Medium viscosity 150～400High viscosity ＞400 |
Color and characteristics | Milk white to light yellow or light brown powder or granular |
/p> | 6.0～8.0 |
Moisture /% | ≤15.0 |
Ash ( on dry basis) / % | 18～27 |
Water-insoluble /% | ≤0.6 |
Transmittance/% | Qualified |
Lead(Pb)/(mg/kg) | ≤4 |
Arsenic(As)/(mg/kg) | ≤2 |
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