Introduction to sodium alginate (I)

1、 Source of sodium alginate

Sodium alginate, also known as sodium alginate and kelp gum, is a by-product of extracting iodine and mannitol from kelp or Sargassum of brown algae. It is a natural polysaccharide carbohydrate.

2、 Physical and chemical properties of sodium alginate

1. Form: sodium alginate is white or light yellow powder, almost odorless and tasteless.

2. Soluble sodium alginate is soluble in water, but insoluble in ethanol, ether, chloroform and other organic solvents. It dissolves in water and becomes a viscous liquid. The sodium alginate powder becomes wet when it meets water. The hydration of the particles makes its surface sticky. Then the particles quickly adhere together to form a mass. The mass is slowly completely hydrated and dissolved. If the water contains other compounds that compete with alginate, sodium alginate is more difficult to dissolve in water. Sugar, starch or protein in water will reduce the hydration rate of sodium alginate and the mixing time will be prolonged. The pH value of 1% aqueous solution is 6-8. When pH = 6-9, the viscosity is stable, and when heated to above 80 ℃, the viscosity decreases.

3. Toxic sodium alginate is non-toxic. It is specified in table A.2 of the national standard GB2760 that sodium alginate can be used as a thickener in various foods according to the production needs.

4. Binding with other ions in the metal salt of alginic acid, except Na ion, K ion, Mg ion and ammonium ion can be dissolved in water, other metal salts are insoluble in water. Using this property, the colloidal solution of sodium alginate can be contacted with calcium ions to form calcium alginate gel. The formation of gel can be controlled by adjusting pH value, selecting appropriate calcium salt and adding phosphate buffer or chelating agent.

5. Stability: the dry sodium alginate is quite stable when stored in a well sealed container at 25 ℃ and below. The sodium alginate solution is stable at pH 5-9. The calcium gel formed by sodium alginate belongs to a thermally irreversible gel.

3、 Application of sodium alginate in food industry

Sodium alginate is an indispensable water-soluble dietary fiber for human body. It has an auxiliary effect on preventing colon cancer, cardiovascular disease, obesity and the accumulation of lead and cadmium in the body. It is known as "health and longevity food" in Japan and as a wonderful food additive in the United States. As a kind of seaweed glue, it is widely used in the field of food because of its good thickening, film-forming, stability, flocculation and chelation.

1. Functional food sodium alginate is an indispensable dietary fiber for human body. It has unique nutrition. It can combine with organic substances, reduce cholesterol in serum and liver, inhibit the increase of total fat and total fatty acid concentration, improve the digestion and absorption of nutrients, and inhibit the absorption of radioactive strontium, cadmium and other harmful elements in the body. The long-term consumption of jiangtangle, sweet jelly, fruit juice honey powder and orange juice prepared with sodium alginate will help to treat hypertension, coronary heart disease, obesity, diabetes and diseases of the intestinal system. Health food is generally made of sodium alginate as an auxiliary material, dissolved with water, mixed evenly, and then solidified into granules, strips and cellophane, which can be made into solid drinks or meat like food. As a food additive, sodium alginate accounts for about 10% of the total amount in Japan.

2. Bionic food sodium alginate gel shows unique advantages in the field of bionic food. It can be made into various forms of bionic food according to needs, mainly including meat like food, fruit like food, aquatic food, artificial potato chips, etc. Sodium alginate has been successfully used to produce fibrous artificial beef and muscle imitations. Artificial jellyfish is a kind of bionic food made by taking sodium alginate as the main raw material, adding soybean protein, taste and other nutritional condiments, and simulating the shape, color and flavor of natural jellyfish skin in the soluble calcium salt solution. It can be used for cold mixing and has the crisp and tender flavor of natural jellyfish skin.

3. When 0.2% - 0.5% sodium alginate is added in the production of noodles and instant noodles, it can obviously increase the viscosity, prevent embrittlement, and improve the gluten value to a certain extent. It can effectively reduce the rate of broken heads. It is boiling resistant, bubble resistant, non stick, strong in muscle strength, high in toughness, delicate in taste, smooth and chewy.

4. Baked food can be used in cake and bread premix powder, or added in the production of bread and cake, with the addition amount of 0.1% - 0.5%, which can significantly prevent aging and drying, reduce crumbs, and taste good. It can enhance the strength of dough, improve the air holding capacity of dough, increase the specific volume of bread, and make the internal structure delicate, elastic and good in taste. Good water retention, improve anti-aging effect and prolong product shelf life. It also helps to emulsify egg paste in the cake. Increase the specific volume of the cake, make the pores fine and uniform, soft and elastic. Easy demoulding and smooth appearance.

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