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|Appearance:||White Or Light Yellow Powder||Viscosity:||Low, Medium And High|
|Particle Size:||Granular, 40, 60, 80, 100, 120, 200mesh||Gel Strength:||Normal To High Gel Strength|
Alginate used as water retention agent in meat products
The water holding capacity of meat products is an important indicator to measure their quality, which not only affects the edible quality such as color, aroma, taste, nutritional content, juiciness, tenderness, but also affects the economic value of the product.
The water-holding principle of compound meat product thickener MY-G02 is that sodium alginate swells in water and first penetrates into the interstitial space of cells, and then forms calcium alginate with the infiltrated calcium salt, which combines with meat protein to form a dense three-dimensional network It appears to form a thermally irreversible gel, which strengthens the strength of the interstitial space; its effect depends on the size of the interstitial space, and the minced meat has just enough space for the formation of this thermally irreversible gel.
It is precisely because of this gel structure formed by sodium alginate that the water in the meat can be kept from loss, and the gel is irreversible by heat, so the product has good water holding capacity, hardness and elasticity without being limited by heating or time. Improve the quality of meat products.