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Send InquiryALGINIC ACID (LABHNIC)
Price 1200.00 INR/ Kilograms
MOQ : 25 Kilograms
ALGINIC ACID (LABHNIC) Specification
- Storage
- Room Temperature
- Melting Point
- Not Applicable
- Molecular Formula
- (C14H22O13)n
- Taste
- Other
- Ingredients
- Alginic acid
- CAS No
- 9005-32-7
- Physical Form
- Liquid
- Density
- 0.8 Gram per cubic centimeter(g/cm3)
- Poisonous
- NO
- Purity
- 90-100%
- Molecular Weight
- Typically 20000-240 000 Grams (g)
- Properties
- Colorless to pale yellow fibrous powder, insoluble in water
- Structural Formula
- Not Applicable
- Appearance
- Colorless to pale yellow fibrous powder
- Smell
- Other
- EINECS No
- 232-680-1
- Solubility
- Insoluble in water, soluble in alkalis
- Shape
- other
- Shelf Life
- 2 Years
- Grade
- Highly pure
- Refractive Rate
- Not Applicable
- Ph Level
- 1.5 to 3.5
- Usage
- In the food industry & processed foods as a stabiliser or thickening agent. Alginic acid is used in wheat flour products like noodles and bread to improve the product quality. Adding alginic acid to flour dough helps water retention and gives a soft texture to products. Alginic acid also influences properties of starch & proteins in wheat flour, causing reinforcement of the dough structure after cooking or baking. Alginic acid is often combined with aluminium hydroxide and magnesium carbonate to form antacids.
- Product Type
- ALGINIC ACID
- Application
- food
ALGINIC ACID (LABHNIC) Trade Information
- Minimum Order Quantity
- 25 Kilograms
- FOB Port
- Nhava Sheva, Mumbai
- Supply Ability
- 5000 Kilograms Per Month
- Delivery Time
- 7 Days
- Sample Available
- Yes
- Sample Policy
- Free samples available with shipping and taxes paid by the buyer
- Packaging Details
- 5 kg, 25 kg bags
- Main Domestic Market
- All India
About ALGINIC ACID (LABHNIC)
Alginic Acid, (C14H22O13), INS 400, is a natural algal polysaccharide biopolymer formed from chains of polyuronic acids and is extracted from algae in seaweeds like Laminaria.
Alginic acid can absorb 200-300 times its weight in water and solutes at low pH yielding a high viscosity, high pH gel.
Uses of Alginic Acid (LABHNIC)
- In the food industry & processed foods as a stabilizer or thickening agent.
- Alginic acid is used in wheat flour products like noodles and bread to improve the product quality.
- Adding alginic acid to flour dough helps water retention and gives a soft texture to products.
- Alginic acid also influences properties of starch & proteins in wheat flour, causing reinforcement of the dough structure after cooking or baking.
- Alginic acid is often combined with aluminium hydroxide and magnesium carbonate to form antacids.
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