sodium alginate thickener, stabiliser, emulsifier, gelling agent

sodium alginate as thickener, stabiliser, emulsifier, gelling agent

Sodium alginate is one high polymer compound with high viscose. Its difference between starch and cellulose is it has carboxyl and it is one polysaccharide alduronic acid made of β-D-guluronic acid (G) and mannuronic acid (M).Its properties:

1.strong hydrophilization, soluble in cold and hot water to form viscose well-proportioned solution.

2.strong emulsifying for grease

Sodium alginate food application

1.flour foods: when make noodles and vermicelli and ice powder add 0.2-0.5% sodium alginate, it can strengthen glutinosity and reduce breaking, and make them have strong cohesiveness, pulling , bending specially suitable in the less gluten content of wheat flour.

When make bread add 0.1-1% sodium alginate, it can prevent aging and drought, reduce breadcrumbs dropping and enhance its taste.

2.When make ice cream add 0.1-0.5% sodium alginate as stabiliser, the blend ingredients is easy for whisk. It can prevent from forming ice crystals, and stabilizing the air bubbles. The product expension rate rises 18%. The product capacity increases 15-17%.

3.milk foods and drinks: the sodium alginate can use as stabilizer for frozen milk and fruit juice and other drinks. Especially adding 0.25-2% sodium alginate in yoghurt can keep and improve its milk curd shape, avoiding its viscosity down during the high temperature disinfection, and extend its shelf time. In addition in drinks the sodium alginate with glucide and other ingredients makes syrup smooth and stable mouthfeel without layers.

4.sodium alginate is widely used in candies, confectionaries, frozen sweetmeats and food filling or stuffing. Use sodium alginate as main additive to make top quality soft candies/jelly or gums, bubble pearls, jellied custard, pudding etc. In addition sodium alginate with starch can make liner packaging film for confectionaries. Add the sodium alginate into food filling or stuffing, it functions good binding and gelling.

sodium alginate food application details please contact jiejinggroup (gmail)