Sodium Alginate CAS 9005-38-3

Adding 0.2%-0.5% sodium alginate in the production of dried noodles, fish noodles, fast food noodles and packaged noodles can significantly increase the viscosity, prevent brittleness, effectively reduce the rate of broken ends, and be resistant to cooking, foaming, and non-stick. , Strong gluten, high toughness, delicate, lubricated and chewy taste. Adding 0.1%-1% sodium alginate in the production of bread and other pasta and cakes can prominently prevent aging and drying, reduce crumbs, and have gluten and good taste.

Generally, 0.1%-0.5% sodium alginate is added as a stabilizer in the production of ice cream, popsicles, and ice cream. The resulting mixture is uniform, easy to adjust the fluidity of the mixture when it freezes, and easy to stir. The finished product has good shape retention, smoothness and fineness, and good taste. It does not form ice crystals during storage, and can also stabilize the air bubbles in it. The expansion rate of the product is increased by about 18%. Increase output by 15%-17%, and make the product soft and elastic at the same time.

Adding 0.25%-2% sodium alginate to flavored yogurt can maintain and improve the shape of its curd, prevent the phenomenon of viscosity drop during high-temperature sterilization, and at the same time extend the storage period and keep its special flavor unchanged. It can also be used as a margarine thickener and emulsifier. In addition, when added to beverages, it can be made into a refreshing fruity syrup with saccharin and auxiliary materials, which has a smooth and uniform taste, and is stable and not layered.

Sodium alginate is widely used in the production of candies, frozen desserts and food cores and fillings. Sodium alginate is used as the main additive to produce high-quality fudge, fresh jelly, grape beads, lotus seed soup, tremella soup, red bean soup, etc. It can also be prepared in a certain proportion with other auxiliary materials. After freezing, a smooth and firm pudding can be obtained.

In addition, sodium alginate and starch additives can be used to make candies that can replace commonly known as “glutinous rice paper”, and the inner packaging film of pastries is used to prevent the melting of candies and the oil separation of pastries, and the effect is excellent. Not only can the strength and flexibility of the film be improved, which is beneficial to mechanized production, but also can save food and reduce costs. Adding sodium alginate to the core and stuffing of food obviously shows good gel performance and strong cohesive force. For example: pies, moon cakes, sandwich cakes, crushed fruit desserts and bun fillings, etc., have a uniform texture and a good taste.

Sodium alginate is an indispensable dietary fiber for the human body. It has unique nutrition, can combine with organic matter, reduce serum and liver cholesterol, inhibit the increase of total fat and total fatty acid concentration, and improve the digestion and absorption of nutrients. It can inhibit the absorption of harmful elements such as radioactive strontium and cadmium in the body. Because sodium alginate is carboxylic acid sodium salt (containing -COONa) and can be dissolved in water, and the negatively charged carboxylate ion (COO-) can combine with harmful heavy metal elements such as lead and mercury in the human body to form alginic acid Precipitation of heavy metal salts. It is insoluble in water, so it can be excreted with feces. Long-term consumption of Jiangtangle, sweet jelly, fruit juice powder, orange juice, etc. prepared with sodium alginate will help treat hypertension, coronary heart disease, obesity, diabetes and intestinal system diseases. For health food, sodium alginate is generally dissolved in water with auxiliary materials, mixed evenly, and then solidified into granules, strips, and fiber paper, which can be made into solid drinks or imitation meat foods.