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The sodium alginate acts as meat product improver, which improve the water holding capacity, the emulsifying and binding property of the meat products. The mouth-feel of the meat products is improved and brings the big improvement on the meat utilization rate.
Appearance: white powder
Loss on drying: < 15.0% particle size: 60mesh (90% pass)
Pb ≤ 3.4ppm As ≤ 2.1ppm
Features: This compound sodium alginate can form heat-irreversible gels, it can replace gelatin or carrageenan. The sodium alginate binder can be used in various meat products, it improves the water-hold capacity of meats, decrease the moisture loss and increase 20-40% in weight.
Application: reconstructed meat, meat balls, fish ball, meat pies, ham, sausage