S.R.K. Enterprises

Masjid Bandar, Mumbai, Maharashtra

GST No. 27AAAPA8744K1ZN

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Alginic Acid

We are a leading Manufacturer of alginic acid from Mumbai, India.

Alginic Acid

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Alginic Acid
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Approx. Rs 300 / KilogramGet Latest Price

Product Details:
Packaging Size50 kg
Packaging TypeSack Bag
FormPowder
BrandSRK Enterprises
Shelf Life24 Months

Our clients can avail from us a wide assortment of Alginic Acid, which is also called algin or alginate. These anionic polysaccharide acids are found widely distributed in the cell walls of brown algae, where it uses binding water to form a viscous gum(Gellan Gum). When in extracted form, these acids possess the capacity of absorbing water 200-300 times its own weight in water. These are sold in filamentous, granular or powdered forms and are available in diverse colours ranging from white to yellowish-brown. Their water absorbing ability makes them extensively used as an additive in dehydrated products such as slimming aids, and in the fabrication of paper and textiles.

 

Some of the key applications of our product include:

  • As a gelling agent for waterproofing and fireproofing fabrics
  • For thickening drinks, ice cream and cosmetics
  • In pharmaceutical preparations like Gaviscon, Bisodol, and Asilone
  • As a impression-making material in dentistry, prosthetics, lifecasting
  • For creating positives for small-scale casting
  • For thickening soups and jellies in food industry
  • As an appetite suppressant in the weight loss industry

 

These are ideal to be used in various medical products, including burn dressings as these accelerate healing and cause less pain than conventional dressings while removing. Our product shows unmatched biocompatibility and simple gelation with divalent cations such as Ca2+and is thus, extensively demanded for cell immobilization and encapsulation. These (alginato) also find usages in various culinary arts, especially in the "Esferificación" (Sphereification) techniques of Ferran Adrià of El Bulli in Roses, Girona, where natural juices of fruits & vegetables are summed up in bubbles that "explode" on the tongue during consumption. One of the well-known examples of this use of alginic acid dates back to the time when Ferran Adrià used it in the preparation of apple caviar. Furthermore, their water absorbing ability enables alginate to be changed into a new and expandable structure through a lyophilization process.

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Subhash Chandra Agarwal (Proprietor)
S.R.K. Enterprises
Haresh Chambers, 4th Floor, 313/19, Samuel Street, Masjid Bandar
Mumbai - 400003, Maharashtra, India
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