In Foods,Alginate has an excellent functionality as a thickening agent, gelling agent, emulsifier, stabilizer, texture-improver (for noodles), to improve the quality of food. Nowadays, based on unique and excellent properties alginate is applied to numerous kinds of food, such as ice cream, jelly, lactic drinks, dressings, instant noodle, beer, et cetera .Safety of alginate for food applications is certified by FAO/WHO, as one of the safest food additives.
| ITEM | STANDARD | INSPECTION RESULTS |
| APPEARANCE | WHITE POWDER | WHITE POWDER |
| VISCOSITY | ACCORDING TO REQUEST | 650mpa.s( 1%SOLUTION NATURAL BASIS ) |
| PARTICULE SIZE | ACCORDING TO REQUEST | 80 MESH |
| CONTENT | 90.8-106% | 99.6% |
| LOSS ON DRYING | <=15% | 13.5% |
| WATER-INSOUBLE MATTER | <=2% | 1% |
| ASH | 18%-27% | 25% |
| PH VALUE | 6.0-8.0 | 7.3 |
| ARSENIC | <=3mg/kg | <3mg/kg |
| LEAD | <=5mg/kg | <5mg/kg |
| MERCURY | <=1mg/kg | <1mg/kg |
| CADMIUM | <=1mg/kg | <1mg/kg |
| TOTAL PLATE COUNT | <5000cfu/g | 800cfu/g |
| YEASTS AND MOULDS | <500cfu/g | 200cfu/g |
| ESCHERICHIA COLI | NEGATIVE IN 5G | NEGATIVE |
| SALMONELLA | NEGATIVE IN 10G | NEGATIVE |
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