Introduction to sodium alginate (II)

Application of sodium alginate in food industry (II)

5. Jam is water retaining and shaped to make gel type jam, which is easy to apply, smooth and elastic to reduce falling water. Baking resistance: after baking at high temperature, it still retains the unique flavor of fresh fruit. The sauce body is full, the fresh fruit flavor is obvious, the surface is smooth and elastic, the body is full, the taste is fine, and the water precipitation is reduced.

6. Milk products and beverages sodium alginate can be used as a stabilizer for frozen milk, frozen fruit juice and other beverages. Adding proper amount of sodium alginate to the frozen milk can obviously increase the taste, without stickiness and stiffness. In particular, adding 0.2% - 1% sodium alginate to yoghurt can maintain and improve the shape of its curd, prevent the phenomenon of viscosity drop during high-temperature disinfection, and prolong the storage period to keep its special flavor unchanged. It can also be used as thickener and emulsifier of margarine. In addition, it is added to the beverage to make a refreshing fruit syrup with saccharin and excipients, which has a smooth and uniform taste and is stable without stratification.

7. In the production of ice cream, popsicle and ice cream, 0.1% - 0.5% sodium alginate is generally added as a stabilizer to make the mixture uniform, easy to adjust the fluidity when the mixture is frozen and easy to stir. The product has good shape keeping, smooth and delicate, and good taste. It does not form ice crystals during storage, and can stabilize the air bubbles therein. The expansion rate of the product is increased by about 18%. Increase the output by 15% - 17%, and make the product soft and elastic.

8. Meat products: add 0.3% - 0.8% sodium alginate in meat sausage, which can keep water, oil, elasticity, brittleness and improve slicing. At the same time, the bionic fat can reduce the cost and be beneficial to health. When reconstituting meat products, it can also improve the utilization rate of shredded meat, with high adhesive strength and wide range.

9. Application and film formation of gel formed by sodium alginate and calcium ion. The interesting leisure products produced have good taste. After the beads are formed, they are put into the cigarette holder and wrapped with various essence and pigments.

10. Edible film materials at present, the use of animal film for sausage, red sausage and other food casings is decreasing. In addition to non-toxic polymer materials, sodium alginate is also used to make casings. The characteristics of calcium alginate gel produced by sodium alginate solution and calcium salt can be used as a fresh-keeping film for fish, meat and fruits. This can not only avoid the oxidation of enzymes, but also prevent food dehydration. In order to improve the economic value of frozen shellfish, sodium alginate can also be added to the salt water used for freezing as a thickener. Sodium alginate can also be used as a fresh-keeping agent for shrimp and other aquatic products.

Taishen biology is a manufacturer of sodium alginate, producing Shandong sodium alginate, potassium alginate and carrageenan. Welcome new and old customers to inquire.