Plastic chemicals Agriculture chemicals Detergent and water treatment Acid chemicals Painting chemicals Inorganic chemicals Food Additives Textile and dyeing Basic organic chemicals
Sodium alginate Textile grade
Sodium alginate Textile grade

Sodium Alginate 
1.CAS No:.9005-38-3 
2.Purity:98.0% min 
3.White or ligjt yellow powder 
4.Stabilizers and thickeners

Sodium Alginate

CAS No:.9005-38-3

Purity:98.0% min

Appearance:White or ligjt yellow powder.



As a flavorless gum, it is used by the foods industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and the preparation of dental impressions.

A major application for sodium alginate is in reactive dye printing, as thickener for reactive dyestuffs (such as the Procion cotton-reactive dyes) in textile screen-printing and carpet jet-printing. Alginates do not react with these dyes and wash out easily, unlike starch-based thickeners.

Sodium alginate is a good chelator for pulling radioactive toxins from the body, such as iodine-131 and strontium-90 that have taken the place of their non-radioactive counterparts.[5][6] It is also used in immobilizing enzymes by inclusion.

As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a calcium salt, which causes rapid gelation by electrostatic cross-linking.[citation needed] A similar process can be used to make "chunks" of everything from cat food through "reformed" ham or fish to "fruit" pieces for pies. It has the E-number 401.

Nowadays, it is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.

In recent years, sodium alginate has been used in molecular gastronomy at some of the best restaurants in the world. Ferran Adria pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane.

UP Sodium chlorite
NEXT Soda ash
Tel86-371-86097690 Fax86-371-86097691