Alginato de sodio 300-800CPS-Alta pureza para aplicaciones alimentarias y cosméticas

Sodium Alginate 300-800 CPS is a refined, high-purity polysaccharide extracted from sustainably harvested brown seaweed (Phaeophyceae). With a controlled viscosity range of 300–800 centipoise (1% aqueous solution, 20°C), this versatile hydrocolloid serves as a critical texturizing agent in food innovation and cosmetic science. Its unique ability to form heat-stable gels, create protective films, and modify rheology makes it indispensable for clean-label, plant-based, and high-performance applications.

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‌Core Functional Properties‌

‌1. Precision Viscosity Control‌

• Delivers 300–800 cP viscosity at 1% concentration (Brookfield LVF, spindle 3, 60 rpm)
• Exhibits pseudoplastic behavior with shear-thinning recovery >90% (ISO 2555)
• Maintains viscosity stability across pH 5–11 (FDA 21 CFR 184.1724 compliant)

‌2. Ion-Responsive Gelation‌

• Forms instant thermo-irreversible gels with calcium ions (0.2–2.0% Ca²⁺)
• Gel strength range: 100–500 g/cm² (Bloom method, calcium-dependent)
• Creates textures from soft thixotropic gels to firm elastic matrices

‌3. Film-Forming Superiority‌

• Produces oxygen-barrier films with WVTR <5 g/m²/day (ASTM E96)
• Enhances moisture retention in cosmetic masks (+40% vs. cellulose films)
• Edible packaging applications achieve tensile strength >25 MPa

‌4. Synergistic Performance‌

• Boosts foam stability with whey protein (overrun +30%)
• Enhances emulsion stability in oil-in-water systems (30% oil phase)
• Combines with pectin for acid-resistant fruit encapsulation

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‌Technical Specifications‌

• ‌CAS No.‌: 9005-38-3
• ‌Appearance‌: White to cream-colored granular powder
• ‌Particle Size‌: 80–120 mesh (150–180 μm)
• ‌Moisture Content‌: ≤15% (ISO 1666)
• ‌Ash Content‌: ≤25% (ISO 928)
• ‌Heavy Metals‌: ≤10 ppm (Pb <3 ppm, As <1 ppm)
• ‌Microbial Standards‌: TPC <5,000 CFU/g, E. coli absent/10g

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‌Food Industry Applications‌

‌Dairy Alternatives‌

• Stabilizes plant-based cheeses (melt resistance up to 180°C)
• Prevents ice crystal formation in vegan ice cream (-18°C storage)
• Mimics creamy mouthfeel in low-fat yogurt formulations

‌Molecular Gastronomy‌

• Creates spherification membranes (2% alginate + 0.5% CaCl₂ bath)
• Enables fluid gel textures for avant-garde sauces
• Stabilizes edible cocktail pearls (>72-hour shelf stability)

‌Bakery Innovations‌

• Reduces oil absorption in fried coatings by 25%
• Extends bread softness (+5-day shelf life) through moisture control
• Binds water in gluten-free doughs (28% hydration improvement)

‌Processed Meats‌

• Enhances water-binding in injected poultry (+8% yield)
• Forms protective glaze on frozen seafood (30-cycle freeze-thaw stable)
• Reduces sodium content in sausages while maintaining juiciness

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‌Cosmetic & Personal Care Applications‌

‌Skincare‌

• Forms breathable peel-off masks (drying time <15 minutes)
• Stabilizes O/W serums with 30% active ingredient load
• Enhances SPF retention in mineral sunscreens (COLIPA 2011 compliant)

‌Haircare‌

• Creates humidity-resistant styling gels (94% RH performance)
• Improves foam density in sulfate-free shampoos
• Reduces Frizz in leave-in conditioners (combing force -40%)

‌Advanced Delivery Systems‌

• Encapsulates retinol for stabilized delivery (85% retention at 40°C/3mo)
• Forms pH-responsive micelles for targeted actives release
• Creates biodegradable exfoliating beads (OECD 301F certified)

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‌Quality & Regulatory Compliance‌

• FDA GRAS, EU Commission Regulation (EC) No 231/2012
• FSSC 22000 & ISO 9001 certified manufacturing
• Kosher (OU) and Halal certified
• Vegan Society registered
• MSC-certified seaweed sourcing

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‌Sustainability Profile‌

• Carbon footprint: 0.8 kg CO₂eq/kg (cradle-to-gate)
• 100% biodegradable (OECD 301B, 60% degradation in 28 days)
• Zero wastewater discharge in production
• Supports coastal seaweed farming communities

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‌Formulation Guidance‌

‌Standard Gel Preparation‌

1. Hydrate 1–2% alginate in deionized water (40–50°C, 30 min)
2. Add 0.1–0.5% calcium salt (lactate/gluconate for slow gelation)
3. Adjust pH to 6–7 for optimal crosslinking

‌Synergistic Systems‌

• Plant-based cheese: 1.2% alginate + 0.3% κ-carrageenan
• Hydrating serum: 0.8% alginate + 1% hyaluronic acid
• Low-oil dressing: 0.4% alginate + 0.2% xanthan gum

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Sodium Alginate 300-800 CPS bridges natural sourcing with cutting-edge functionality, empowering formulators to achieve texture innovation while meeting clean-label and sustainability targets. Its unique ionic reactivity and thermal stability enable breakthroughs in alternative protein development, reduced-additive cosmetics, and circular economy packaging solutions.

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