food grade sodium alginate
Product description
Food Grade Sodium Alginate E401
Sodium alginate food grade also known food additive E401, it is white powder. As a food stabilizer, thickener and emulsifier, it is widely used in food industry: meat products, bionic food, dairy beverages, frozen food, bakery. As a food additive, sodium alginate has unique functional properties in terms of "maintaining or improving the nutritional value of food", "increasing the variety and convenience of food", "improving the sensory properties of food" and "beneficial to food processing".
Sodium alginate uses in food:
1.In meat processing: sodium alginate can effectively reduce the water loss of meat products during cooking and improve water retention; the characteristics of forming thermally irreversible gels have a good effect on improving the quality of many meat products. Sodium alginate has good chewing palatability after forming a gel, and has the texture of meat tissue. When used in meat products, it can improve product texture, reduce production costs, and improve product quality while improving product yield.2. In bionic food: sodium alginate has become an important forming base material for the production of bionic foods, such as glass noodles (cellophane noodles), vegetarian beef, vegetarian chicken, as well as gelling products such as jelly, popping pearl, caviar.
3. In bakery food: sodium alginate has a similar effect of increasing the gluten value in flour. It can improve the cohesive force of noodle tissue, make it stronger in tension and curvature, reduce the rate of broken, especially for flour with low gluten value. Adding an appropriate amount of sodium alginate to quick-frozen dumplings, glutinous rice balls and other foods can prevent the filling from collapsing and the surface from cracking, improve the transparency of the dumpling skin, increase the elasticity and smoothness. Sodium alginate can improve the extensibility and elasticity of the dough, so that the bread made is bulky, soft and elastic, and the bread is not easy to drop cumbs when sliced and eaten.
4. For ice cream: sodium alginate is a high-grade stabilizer for cold drinks such as ice cream, increasing the volume expansion rate of ice cream, make the paste delicate, taste good, and increase the anti-melting ability
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Sodium alginate food grade also known food additive E401, it is white powder. As a food stabilizer, thickener and emulsifier, it is widely used in food industry: meat products, bionic food, dairy beverages, frozen food, bakery. As a food additive, sodium alginate has unique functional properties in terms of "maintaining or improving the nutritional value of food", "increasing the variety and convenience of food", "improving the sensory properties of food" and "beneficial to food processing".
Sodium alginate uses in food:
1.In meat processing: sodium alginate can effectively reduce the water loss of meat products during cooking and improve water retention; the characteristics of forming thermally irreversible gels have a good effect on improving the quality of many meat products. Sodium alginate has good chewing palatability after forming a gel, and has the texture of meat tissue. When used in meat products, it can improve product texture, reduce production costs, and improve product quality while improving product yield.2. In bionic food: sodium alginate has become an important forming base material for the production of bionic foods, such as glass noodles (cellophane noodles), vegetarian beef, vegetarian chicken, as well as gelling products such as jelly, popping pearl, caviar.
3. In bakery food: sodium alginate has a similar effect of increasing the gluten value in flour. It can improve the cohesive force of noodle tissue, make it stronger in tension and curvature, reduce the rate of broken, especially for flour with low gluten value. Adding an appropriate amount of sodium alginate to quick-frozen dumplings, glutinous rice balls and other foods can prevent the filling from collapsing and the surface from cracking, improve the transparency of the dumpling skin, increase the elasticity and smoothness. Sodium alginate can improve the extensibility and elasticity of the dough, so that the bread made is bulky, soft and elastic, and the bread is not easy to drop cumbs when sliced and eaten.
4. For ice cream: sodium alginate is a high-grade stabilizer for cold drinks such as ice cream, increasing the volume expansion rate of ice cream, make the paste delicate, taste good, and increase the anti-melting ability
Specifications
| Categories | Algae; Botanical Extracts; Stabilisers and Thickeners, Binders, Texturisers |
|---|---|
| Sales markets | Eastern Europe; Asia; Australia; North America |
| Supplied from | China |
| Product Applications | Bakery; Dairy; Desserts / ice cream; Meat & meat products |
| Product Certifications | Gluten-free; Health claims; Kosher |
food grade sodium alginate
