sodium alginate for food

1.SODIUM ALGINATE(ALGIN) FOOD GRADE FOOD ADDITIVE FOOD THICKENER

Sodium alginate, also known as sodium alginate, kelp gum, alginate and alginate, is a natural polysaccharide carbohydrate extracted from kelp. It is a white or light yellow particle or powder, almost odorless and odorless. It is a high viscous polymer compound and a typical hydrophilic sol. It is widely used in food, medicine, printing and dyeing industries for its stability, thickening and emulsifying, hydration and gelling. Because it is actually a kind of natural cellulose, it can slow down the absorption of fat sugar and bile salt, reduce serum cholesterol, triglyceride and blood sugar, and prevent hypertension, diabetes, obesity and other modern diseases. It is a popular food additive

Food-grade sodium alginate is mainly used in food, adhesives, stabilizers and moulding agents. It is mainly used in imitation food, pasta, beverage, meat products, stuffing, jam, pet food and so on.

Chemical structure:
Sodium alginate (C6H7O8Na) n is mainly composed of sodium alginate. It consists of a-L-mannosuronic acid (M unit) and b-D-guurouronic acid (G unit) which are linked by 1,4-glycoside bond and copolymers composed of GM, MM and GG fragments of different proportions.

Sodium alginate is recommended for practical applications:
Meat products special model : can play a water, oil, elasticity, crispness, improve slicing. At the same time, making bionic fat can reduce the cost and benefit health. When reconstituting meat products, it can also improve the utilization rate of minced meat, with high bonding strength and wide range.

The special model for dairy products :can be used as a stabilizer for milk, yogurt, cheese, etc. Adding proper amount of sodium alginate in milk can obviously increase the taste, no stickiness and stiffness. In particular, adding 0. in yoghurt can maintain and improve its curd shape, prevent the phenomenon of viscosity decline in the process of high temperature disinfection, and can also be used for thickening margarine and emulsifier.

Special type of flour products : In the production of noodles, adding, can significantly increase the viscosity, anti-brittle, to a certain extent, improve the value of gluten. Effectively reduce the rate of breakage, boiling resistance, foam resistance, delicate taste, lubrication, chewing head. In the production of bread and other pastries, it can prominently prevent aging and drying, reduce crumbs, good taste. Strengthen the gluten strength of dough and improve the air holding capacity of dough. Increase the specific volume of cake, fine and even stomata, soft and elastic. Easy demoulding, smooth appearance.

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