Application of sodium alginate in food industry

Sodium alginate is a kind of water soluble dietary fiber indispensable to human body, which plays an auxiliary role in 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 "wonderful food additive" in the United States. As a kind of seaweed gum, it is widely used in the field of food because of its good thickening, film-forming, stability, flocculation and chelation.

1. The functional food sodium alginate is an indispensable dietary fiber for the human body. It has unique nutrition. It can combine organic substances, reduce cholesterol in serum and liver, inhibit the rise 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. Long term consumption of Jiangtangle, sweet jelly, juice powder, orange juice, etc. prepared with sodium alginate will help to treat hypertension, coronary heart disease, obesity, diabetes and diseases of the intestinal system. Generally, the health food is dissolved with auxiliary materials and water, mixed evenly, and solidified into granules, strips, and fibrous paper, 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. The bionic food sodium alginate gel has shown its 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, which is made of sodium alginate as the main raw material, added with soybean protein, monosodium glutamate and other nutritional condiments, and processed and finalized in soluble calcium salt solution to simulate the shape, color and flavor of natural jellyfish skin. It can be used for cold mixing and has the crisp and tender flavor of natural jellyfish skin.

3. The addition of 0.2% - 0.5% sodium alginate in the production of dried noodles and instant noodles can significantly increase the viscosity, prevent brittleness and improve the gluten value to a certain extent. It can effectively reduce the rate of broken head, and is resistant to cooking, foaming, non stick, strong in strength, high in toughness, and tastes fine, 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 prominently prevent aging and drying, reduce chips, eat with strength and taste good. It can enhance the dough strength, improve the dough gas holding performance, increase the specific volume of bread, and the internal organizational structure is delicate, elastic, and tastes good. Good water retention, improved anti-aging effect and extended product shelf life. It also helps to emulsify the egg paste in the cake. Increase the specific volume of the cake, with fine and even pores, soft and elastic. Easy demoulding, smooth appearance.

5. The jam is water retaining and plastic, and is made into gel jam, which is easy to smear, smooth and elastic, and reduces falling water. It is resistant to baking. After baking at high temperature, it still retains the unique flavor of fresh fruit. The paste body is full, and the fresh fruit flavor is obvious. The surface is smooth and elastic, the body is full, and the taste is fine, reducing the water release.

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 in frozen milk can obviously increase the taste, without sticky feeling and stiffness. In particular, adding 0.2% - 1% sodium alginate into yoghurt can maintain and improve its curd shape, prevent viscosity decline during high-temperature disinfection, and also extend the storage period to keep its special flavor unchanged. It can also be used for thickening margarine and emulsifier. In addition, when added to the beverage, the refreshing fruit syrup is made with saccharin and accessories, which has a smooth and even 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, and the mixture is uniform, which is easy to adjust the fluidity of the mixture when it is frozen, and easy to stir. The product is good in shape, smooth and delicate, and tastes good. It does not form ice crystals during storage, but also stabilizes 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.

8. Increase 0.3% - 0.8% sodium alginate in sausage products, which can play a role in water conservation, oil conservation, elasticity, brittleness and slicing. At the same time, the bionic fat can reduce the cost and is 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. Explode the application of Zhuhai sodium alginate and calcium ion to form gel and film. The interesting leisure products produced have good taste. After the beads are formed, they are put into the cigarette holder and wrapped with various accessories such as essence pigments.

10. Edible film materials At present, the use of animal films for sausage, sausage and other food casings is decreasing. In addition to replacing them with non-toxic polymer materials, sodium alginate is also used to make casings. Using the characteristics of sodium alginate solution and calcium salt to produce calcium alginate gel, it can be used as the fresh-keeping film of fish, meat and fruit food, which can not only avoid the effect of enzymes on oxidation, but also prevent food dehydration. In order to improve the economic value of frozen shells, sodium alginate can also be added to the brine used for freezing as a thickener, and sodium alginate can also be used as the fresh-keeping agent of shrimp and other aquatic products.

Tyson Bio is a sodium alginate manufacturer, which produces sodium alginate, potassium alginate and carrageenan in Shandong Province. Welcome new and old customers to call us for consultation.