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I. The advantages of food-grade sodium alginate
As a thickener for beverages and dairy products, sodium alginate has unique advantages in thickening: good fluidity of sodium alginate makes the added drinks taste smooth; And in the disinfection process, it can prevent the viscosity of the product from falling. When using sodium alginate as a thickener, we should try to use products with larger molecular weight and add Ca in appropriate amount. It can greatly improve the viscosity of sodium alginate.
Sodium alginate is a high-grade stabilizer for ice cream and other cold drinks. It can make ice cream and other cold drinks produce smooth appearance and smooth taste. Because calcium alginate can form a stable thermal irreversible gel, it will not become rough (ice crystal growth) in the process of transportation and storage, and will not occur the deformation phenomenon caused by temperature fluctuations. At the same time, this kind of ice cream has no odor when eating, which not only increases the expansion rate but also increases the melting point, so that the quality and benefit of the product are significantly improved. Products taste smooth, delicate and great. The addition amount is low, generally 1 % to 3%, and the addition amount is 5 to 10%. Sodium alginate is a stabilizer of dairy products and drinks. Stable frozen milk has a good taste, no viscosity and stiffness. And when stirred sticky, it has a sense of hysteria.
E401 Sodium alginate is used to replace starch and gelatin as the stabilizer of ice cream, which can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed drinks such as sugar sorbet, ice sherbet and frozen milk. Many dairy products, such as refined cheese, whipped cream, and dried cheese, utilize sodium alginate's stabilizing effect to prevent the food from sticking to the package, and serve as a coating for dairy products to stabilize and prevent the frosting from cracking.
Sodium alginate is used as a thickener in salad dressings, puddings, jams, ketchup and canned products to improve the stability of products and reduce liquid leakage.
Adding E401 sodium alginate to the production of noodles, vermicini and rice noodles can improve the cohesiveness of the product tissue, make its tension strong and bending degree large, and reduce the breakage rate. Especially for the gluten with a low flour content, the effect is more obvious. Adding sodium alginate to bread, cake and other products can improve the uniformity of the internal tissue and water retention, and prolong the storage time. The addition of it in frozen sweet products can provide the thermal fusion protection layer and can improve the fragrance escape and the melting point performance.
E401 Sodium alginate can be made into a variety of gel food, keep a good colloid form, with no seepage or shrinkage, suitable for frozen food and artificial imitation food. It can also be used to cover fruit, meat, poultry and aquatic products as a protective layer, with no direct contact with the air, extending the storage time. It can also be used as bread icing, stuffing, pastry coating layer, canned food and other self-coagulation agents. In high temperature, freezing and acid medium, it can still maintain the original form. It can also replace agar to produce elastic, non-sticky, and transparent crystal jelly.