 |
| ALGINATE
| |
|
|
| PHONE: (207) 722-4172 / FAX: (207) 722-4271 |
| E-MAIL: info@isinc.to |
Used to thicken solutions or stabilize aqueous suspensions and emulsions, sodium alginates
provide excellent gelling properties and superior color and clarity. Alginates can provide instant
gelling in fabricated foods such as onion rings, and are heat-stable in fruit filled bakery
applications.
SPECIFICATION STANDARDS
Primary
| Viscosity 25°C (1% Soln.) | HV - 600 - 900 cps (Brookfield LVT#3, 60rpm) |
S/Algvis/001 |
| Viscosity 25°C (1% Soln.) | MV - 400 - 600 cps (Brookfield LVT#3, 60rpm) |
S/Algvis/001 |
Standard
| Powder Color | White to Cream | GEN001 |
Powder Particle Size | 90% through 80 Mesh | GEN002 |
Moisture | Maximum 15% | GEN003 |
pH(1% Soln. @ 25°C) | 6.0 to 8.0 | GEN013 |
Microbiological
| Total Plate Count | Less than 5,000 cfu/g | FDA BAM |
Molds and Yeasts | Less than 200 cfu/g | FDA BAM |
E. Coli | None Detected | FDA BAM |
Enterobacteriaceae | None Detected | FDA BAM |
Staphylococcus aureus | None Detected | FDA BAM |
Pseudomonas aeruginosa | None Detected | FDA BAM |
Ingredients Labeling: Sodium Alginate
Typical Use Level: Varies by application, but typically ranges
from 0.5% to 1.0%
REVISED 2/23/05
|