Powder Form Sodium Alginate
CAS No.: 9005-38-3
Molecular formula:C6H9NaO7
Sodium alginate is a white or light yellow powder, almost odorless and tasteless. It dissolves in water into a viscous colloidal solution with hygroscopicity. Sodium alginate is used in the bread below the application of sodium alginate in various products: pasty filling, meat sauce, gravy, frozen food, chocolate, butter flavored hard candy, cold point gel, gel soft sweets, syrup, emulsion and so on, its dosage is 0.1% to 0.5%. Noodle food: adding 0.2% - 0.5% sodium alginate to the production of dried noodles, fish noodles, fast food noodles and cheese noodles can increase the viscosity, prevent brittleness, effectively reduce the head breakage rate, cook resistant, foam resistant, non stick strip, strength, toughness, delicate taste, lubrication and chew. When producing pasta and pastries such as bread, adding 0.1% - 1% sodium alginate can significantly prevent discoloration and dryness, reduce crumbs and have strength to eat. Ice cream, popsicle and ice cream: when producing ice cream, popsicle and ice cream, generally add 0.1% - 0.5% sodium alginate as stabilizer, and the mixture is uniform, which is easy to adjust the fluidity when the mixture is frozen and easy to mix. The product has good shape retention, smoothness, delicacy and good taste. It does not form ice crystals during storage, but also can stabilize the air bubbles in it,
The expansion rate of the product is increased by about 18%. Increase the output by 15% - 17%, and make the products soft and elastic. Milk products and beverages: sodium alginate can be used as a stabilizer for frozen milk, frozen fruit juice and other beverages. Adding an appropriate amount of sodium alginate to frozen milk can significantly increase the taste, no viscosity and stiffness. Adding 0.25% - 2% sodium alginate to yogurt can maintain and improve its curd shape, prevent the decline of viscosity in the process of high-temperature disinfection, and prolong the storage period to keep its special flavor unchanged. It can also be used as margarine thickener and emulsifier. In addition, it is added to the beverage to make a refreshing fruit syrup with saccharin and accessories, which has a smooth and uniform taste and is stable and non layered.
It is used for making candy, frozen sweets, food cores and fillings. Using sodium alginate as additive, we can produce soft candy, fresh jelly, grape beads, lotus seed soup, tremella soup, red bean soup and so on. It can also be prepared in a certain proportion with other auxiliary materials. After freezing, a smooth and solid pudding can be obtained. In addition, the additives of sodium alginate and starch can be used to make the inner packaging film of candy and pastry that can replace the commonly known "glutinous rice paper", so as to prevent the closing of candy and the oil separation of pastry. It can not only improve the strength and flexibility of the film, which is conducive to mechanized production, but also save grain and reduce cost. Adding sodium alginate to the core and filling of food shows good gel performance and strong adhesion. For example: pie, moon cake, sandwich cake, broken fruit sweets and steamed stuffed bun stuffing, which have uniform texture and good taste.
Jiangsu, China
