Alginic Acid Monosodium Salt-sodium alginate food grade

sodium alginate food application

Long-term Type Fine Dried Noodles - in the production process of fine dried noodles, falling and crisp rate are important index. With application of Sodium alginate additive, wheat gluten rate can be enhanced, viscidity of noodles can be improved, tensile camber can be promoted, breaking rate and recycled rate of wet noodle are lessened. While eating, the noodles have good resistance to boil and pickle with good taste, high softness and no peculiar smell.

Additive of Bread - wheat gluten rate of flour can be enhanced, stretching ability, toughness and elasticity of dough can be improved, then the dough can contain a great deal of air, therefore the bread will be soft, elastic and not leave dregs.

Nutritional Cake - emulsification of eggs can be improved after adding Sodium alginate with good foaming ability, then expanding sponge will be formed with dense and even hole, high elasticity and good resistance to dry.

Gel Cake Stuffing - put the Sodium alginate into marmalade of cake and bread substituting the pectin, then flavor and nutritional values of the product can be promoted, resist to high temperature and the cost is only one third of pectin.

Sodium alginate panocha adds calcium ion into Sodium alginate liquid which then will form Sodium alginate gel making use of moulding characteristics of the Sodium alginate.

Water Ice and Ice Cream Resisting to High Temperature - Sodium alginate is used as emulsion stabilizer and thickening agent of water ice and ice cream.

Tasty and Refreshing Cold Jelly and Jelly - Gel, composed of Sodium alginate after adding different juices and cane sugars, as well as calcium ion, will not melt while being heated, therefore it can be boiled and sterilized. Making use of characteristics of the gel, transparent, soft and tasty cold jelly can be made.

Bionic Food - man-made jellyfish, egg and grape are available making use of characteristics of gel composed of Sodium alginate and calcium ion.