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Альгинат натрия

Альгинат натрия

  • ₴ 413.98

  • 25 or more ₴ 381.41
  • Brands Laisves
  • Availability: In Stock
  • +380 (68) 539-94-98 Киевстар
  • +380 (99) 209-49-87 МТС
  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
  • shop@laisves.com.ua

Sodium Alginate - Contains calcium, which regulates salt and sugar. It is a dark white powder made from brown algae. Viscosity - 1100. Applications: Baking cream, baking fillers and other food systems that require thickening or gelling. Potential Benefits: - Let's well dissolve in cold liquid - Provides soft texture - Provides fast texture formation - Good stability when freezi..

Sodium Alginate - Contains calcium, which regulates salt and sugar. It is a dark white powder made from brown algae.
Viscosity - 1100.

Applications:

Baking cream, baking fillers and other food systems that require thickening or gelling.

Potential Benefits:

- Let's well dissolve in cold liquid
- Provides soft texture
- Provides fast texture formation
- Good stability when freezing / thawing
- Good stability when baking

Recommended dosage level: Baking Cream 0.6-1.2%

Directions for use: Mixes well with other ingredients and dissolves in cold liquid with stirring.

Storage conditions:

Store in a cool and dry place at a maximum temperature of 25 ° C and relative humidity <60%.

Shelf life: 12 months from the date of production.

Alginate is a polysaccharide of a mixture of alginic acid salts found in brown seaweed.

Alginic acid is a linear copolymer of two monomer units of a-L-guluronic and P-D-mannuronic acids linked by 1-4 glycosidic bonds. Alginate polymer exhibits different properties depending on the distribution of monomers. In various applications alginates are used as stabilizers, thickeners and / or gelling agents.

One of the most distinctive properties of alginate is its ability to form gels in the presence of polyvalent ions, the most important of which is calcium. These ions form bonds between alginate molecules to form a three-dimensional network. If the number of bonds is small, the alginate network is a viscous solution. But if the number of ions increases, the solution gradually transforms into a gel. Fully gelled alginate systems must not be machined or heated. Often, sequestrants are required to control the rate of gelation in alginate systems.

Specifications
Release formПорошок