Audited Supplier
H-SA010
9005-38-3
C5h7o4coona
618-415-6
BRC, ISO, FDA, HACCP
25 Kg Barrel\ 20 Kg Bagged\ 20 Kg Cardboard Box
Store in Dry and Cold Place
24 Months
Sodium Alginate
Meat, Drinks, Flour Products, Jelly/Ice Cream, Baked Goods
Sodium Alginate
Sodium Alginate
Food Additives, Thickener
Alginic Acid Monosodium
C6h7nao6
Emulsifiers, Nutrition Enhancers, Stabilizers, Thi
Food Grade
White to Light Yellow or Light Yellow Brown Partic
hugeroc
25 Kg Barrel\ 20 Kg Bagged\ 20 Kg Cardboard Box
Food grade
China
Product Description
sodium alginate
Food grade sodium alginate (sodium alginate) is used to replace starch and gelatin as the stabilizer of ice cream, which can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugared ice cream, ice-cream syrup, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., utilize the stabilizing effect of sodium alginate to prevent adhesion between food and packaging, and can be used as a cover for dairy jewelry to stabilize and prevent frosting and cracking. Sodium alginate is used as a thickener in salad dressings, pudding, jam, tomato sauce, and canned products to improve their stability and reduce liquid leakage.
specifications
| Item | INDUSTRIAL GRADElmplement: Ministry ofAgriculture | STANDARD OF FOOD ADDITIVE |
| Index | ||
| Category | ||
| GRAIN SIZE | 40MESH 100% PASS OF AS PER CONTRACT STIPULATED | ASPER CONTRACT STIPULATED |
| VISCOSIY(mPa.s) | AS PER CONTRACT STIPULATED | 150 OR AS PER contract |
| MOISTURE % | ≤15 | ≤15 |
| PH | 6.0-8.0 | 6.0-8.0 |
| Ca CONTENT % | ≤0.4 | / |
| ASH CONTENT % | / | 18-27(SULPHATED ASH) |
| INSOLUBLE MATTER IN WATER % | ≤0.6 | ≤0.6 |
| TRANSPARENCYcm | / | COMPOLY TO REQUIREMENT |
| Pb( mg/kg ) | / | ≤4 |
| As( mg/kg ) | / | ≤2 |
| VISCOSITY DECLINING RATE(%) | ≤20 |
Application
Meat products - unique heat irreversible gel water retaining agent
The thermal irreversible gel formed by the reaction of alginate and calcium ion can be used in meat sausage to improve the texture and slicing performance of the product; When applied to Rice-meat dumplings, it can significantly improve the brittleness and elasticity of products; Applied to the surface coating of barbecue and fried meat products, it can reduce the loss of juice during cooking, making the product juicy and tender.
The thermal irreversible gel formed by the reaction of alginate and calcium ion can be used in meat sausage to improve the texture and slicing performance of the product; When applied to Rice-meat dumplings, it can significantly improve the brittleness and elasticity of products; Applied to the surface coating of barbecue and fried meat products, it can reduce the loss of juice during cooking, making the product juicy and tender.
Noodle products - resistant to starch aging, excellent tissue improver
Alginate, as a natural polymer polysaccharide, has good water absorption, water retention, and film formation functions, which can reduce the retrogradation and aging caused by starch dehydration. It also has good tissue improvement and promotes the formation of gluten network, which can increase the elasticity of rice flour products and prevent skin cracking of frozen rice flour products. It has strong hydrophilicity and cohesiveness when applied to frozen fresh noodles, instant noodles and other flour products, which can improve the texture of dough, increase the strength and ductility of noodles, and improve the shelf life and boiling resistance; Used in instant frozen foods such as dumplings and buns, it can prevent the filling from collapsing and surface cracking, improve the transparency of the dumpling skin, increase elasticity and smoothness, and reduce product damage rate.
Alginate, as a natural polymer polysaccharide, has good water absorption, water retention, and film formation functions, which can reduce the retrogradation and aging caused by starch dehydration. It also has good tissue improvement and promotes the formation of gluten network, which can increase the elasticity of rice flour products and prevent skin cracking of frozen rice flour products. It has strong hydrophilicity and cohesiveness when applied to frozen fresh noodles, instant noodles and other flour products, which can improve the texture of dough, increase the strength and ductility of noodles, and improve the shelf life and boiling resistance; Used in instant frozen foods such as dumplings and buns, it can prevent the filling from collapsing and surface cracking, improve the transparency of the dumpling skin, increase elasticity and smoothness, and reduce product damage rate.
Frozen beverages - anti freeze thaw, anti ice crystal, excellent thickening and stabilizing agent
Sodium alginate can make ice cream and other cold drinks produce smooth appearance and smooth taste. Since sodium alginate can form stable, thermally irreversible gel when it meets calcium ions, this property can be utilized. It can prevent ice cream from becoming rough (ice crystal growth) during transportation and storage, and prevent ice cream deformation caused by temperature fluctuations; At the same time, this type of ice cream has no odor when consumed, which not only increases the expansion rate but also the melting point, resulting in a significant improvement in the quality and efficiency of the product. The frozen milk stabilized by sodium alginate has a good taste, no sense of stickiness and rigidity, and is sticky and sluggish when stirred.
Sodium alginate can make ice cream and other cold drinks produce smooth appearance and smooth taste. Since sodium alginate can form stable, thermally irreversible gel when it meets calcium ions, this property can be utilized. It can prevent ice cream from becoming rough (ice crystal growth) during transportation and storage, and prevent ice cream deformation caused by temperature fluctuations; At the same time, this type of ice cream has no odor when consumed, which not only increases the expansion rate but also the melting point, resulting in a significant improvement in the quality and efficiency of the product. The frozen milk stabilized by sodium alginate has a good taste, no sense of stickiness and rigidity, and is sticky and sluggish when stirred.
Baked products - improve dough ductility, swelling and initiation, and improve product texture
Sodium alginate has a unique role in tissue improvement when applied to baked foods such as bread, cake, biscuit, Chicken rolls, etc., especially in some high fiber health bread and cakes, which can increase the extensibility, toughness, elasticity, texture and looseness of bread, reduce slag falling when slicing, and prevent aging; Make the cake form a porous and bulky structure, with fine and even pores, rich elasticity, soft and smooth inner texture, good dry resistance, and can appropriately extend the shelf life; It is used in the production of biscuits and Chicken rolls, which can reduce their crushing rate, and the product has smooth appearance and good moisture resistance.
Sodium alginate has a unique role in tissue improvement when applied to baked foods such as bread, cake, biscuit, Chicken rolls, etc., especially in some high fiber health bread and cakes, which can increase the extensibility, toughness, elasticity, texture and looseness of bread, reduce slag falling when slicing, and prevent aging; Make the cake form a porous and bulky structure, with fine and even pores, rich elasticity, soft and smooth inner texture, good dry resistance, and can appropriately extend the shelf life; It is used in the production of biscuits and Chicken rolls, which can reduce their crushing rate, and the product has smooth appearance and good moisture resistance.
Store in a dry and cool place
