Food grade sodium alginate
Sodium alginate is used to replace starch and gelatin as a stabilizer for ice cream, which can control the formation of ice crystals, improve the taste of ice cream, and can also stabilize mixed beverages such as sugar water sorbet, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging, and can be used as a covering for dairy accessories to stabilize and prevent frosting. Skin cracked.
Sodium alginate is used as a thickener for salad (a cold dish) sauce, pudding (a dessert), jam, ketchup and canned products to improve the stability of products and reduce liquid exudation.
Artificial eggs with sodium alginate added
Artificial eggs with sodium alginate added
Adding sodium alginate to the production of dried noodles, vermicelli and rice noodles can improve the cohesiveness of the product structure, make it strong in tension, large in bending, and reduce the rate of broken ends, especially for the flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, cakes and other products can improve the uniformity and water retention of the internal tissue of the products and prolong the storage time. Addition to frozen confectionary products can provide a thermal fusion protective layer, improve flavor escape, and increase melting point properties.
Sodium alginate can be made into various gel foods, maintains a good colloidal form, does not leak or shrink, and is suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, without direct contact with the air, and prolong the storage time. It can also be used as a self-coagulation forming agent for bread icing, filling and filling, dessert coating, canned food, etc. The original shape can still be maintained in high temperature, freezing and acidic media. It can also be used instead of agar to make elastic, non-stick, transparent crystal soft candy.
