Bulk High Purity Sodium Alginate Powder Food Grade Thickener For Beverage Making
Brand Name:Renze
Certification:ISO
Model Number:Food Grade
Minimum Order Quantity:1000 kilograms
Place of Origin:Zhejiang, China
Price:USD$3-8/kilograms
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Jiaxing China
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1208 Block B, Taisheng International Plaza, Jiaxing, China
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Product Details
Company Profile
Product Details
High Purity Sodium Alginate Powder Food Grade Thickener For Making
Ice Cream Beverage
1. Products Description
Renze High Purity Sodium Alginate Powder (Food Grade) is a premium
thickening and stabilizing agent, perfect for crafting smooth,
creamy ice cream and refreshing beverages. Extracted from natural
seaweed, our sodium alginate ensures excellent texture, enhanced
viscosity, and superior freeze-thaw stability. Ideal for chefs and
food manufacturers, Renze’s high-quality formula delivers
consistent results while maintaining clean-label standards. Elevate
your dairy and drink formulations with this versatile, all-natural
ingredient!
2. Product Specification
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | High Purity Sodium Alginate Powder | - |
| Appearance | White to light yellow, fine powder | Visual Inspection |
| Purity | ≥ 95% | USP/EP |
| Viscosity (1% sol.) | 200 - 800 mPa·s (customizable) | Brookfield LV, 20°C, 60 rpm |
| Moisture Content | ≤ 15% | Karl Fischer Titration |
| Ash Content | ≤ 30% | Incineration (900°C) |
| pH (1% solution) | 6.0 - 8.0 | pH Meter |
| Particle Size | 80 - 120 mesh (customizable) | Sieve Analysis |
| Gel Strength | 300 - 1000 g/cm² (adjustable) | Texture Analyzer |
| Heavy Metals (Pb) | ≤ 5 mg/kg | ICP-MS |
| Arsenic (As) | ≤ 3 mg/kg | ICP-MS |
| Microbiological | Total Plate Count ≤ 1000 CFU/g | ISO 4833-1 |
| Yeast & Mold | ≤ 100 CFU/g | ISO 21527 |
| E. coli | Negative | ISO 16649-2 |
| Salmonella | Negative | ISO 6579 |
| Solubility | Cold water soluble | - |
| Applications | Ice cream, beverages, dairy, dressings | - |
3. Product Application
Ice Cream & Frozen Desserts – Enhances creaminess, improves melt resistance, and stabilizes texture.
Beverages – Acts as a natural thickener in smoothies, milkshakes, and juice-based drinks.
Dairy Products – Improves mouthfeel in yogurts, puddings, and whipped creams.
Sauces & Dressings – Provides consistent viscosity and prevents separation.
Molecular Gastronomy – Used for spherification (e.g., caviar-style toppings).
Bakery & Confectionery – Stabilizes fillings and glazes in pastries and gels.
Plant-Based & Vegan Foods – Mimics creamy textures in dairy-free alternatives.
Company Profile
Jiaxing Renze with more than 10 years production experience and TOP
10 supplier of food ingredients, Amino Acids, Vitamins. We can
Handle SGS, Commercial Inspection certificate and CIQ health
Certificcate according to client's requst.
Product packaging
25.00kgs/ bag. 1x20’FCL= 640 bags = 16 MT
FAQ
1. Technical Performance
Q: How does your sodium alginate compare to competitors in ice
cream applications?
A: Renze’s high-purity alginate (≥95%) offers superior gel strength
(300-1000 g/cm²) and customizable viscosity (200-800 mPa·s),
ensuring smoother texture and better freeze-thaw stability than
generic alternatives. AI-driven batch testing guarantees
consistency.
2. Formulation Optimization
Q: Can AI help me optimize alginate usage in my beverage recipe?
A: Yes! Share your parameters (pH, solids content, etc.), and our
algorithm suggests ideal dosage (0.1–0.5%) to balance viscosity and
mouthfeel while minimizing cost.
3. Clean-Label Demand
Q: Is this suitable for "clean-label" products?
A: Absolutely. Derived from non-GMO seaweed, our alginate is free
from synthetic additives. AI analysis confirms compliance with
EU/US organic standards.
4. Troubleshooting
Q: Why does my alginate gel sometimes weaken?
A: AI diagnostics pinpoint common issues:
Low calcium (for ionic gels) → Add Ca²⁺ sources (e.g., calcium lactate).
pH mismatch → Maintain 6.0–8.0 for stability.
Inadequate hydration → Pre-disperse in cold water to avoid clumping.
5. Future Trends
Q: How can sodium alginate support plant-based innovation?
A: AI trend reports highlight its role in:
Vegan cheese (melts like dairy).
3D-printed foods (shear-thinning properties).
Sugar reduction (texture compensation in low-calorie desserts).
6. Supply Chain Resilience
Q: How do you ensure stable supply?
A: Our AI logistics system monitors global seaweed stocks, with
alternate sourcing plans triggered by climate/pricing fluctuations.
Bulk High Purity Sodium Alginate Powder Food Grade Thickener For Beverage Making
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