Sodium alginate manufacturers teach you how to make fried eggs with sodium alginate and calcium chloride.

　　　Because sodium ions in sodium alginate are replaced by calcium ions in calcium chloride, calcium alginate is formed, and calcium alginate is insoluble in water, forming a cross-linked gel system. So today, Qingdao Nanshan Biotechnology Co., Ltd. will share with you that sodium alginate manufacturers teach you how to make fried eggs with sodium alginate and calcium chloride.
　

　　Exploded egg is a kind of fruit juice wrapped in a thin cold film with special technology. The appearance of the egg shape is slightly squeezed, and it bursts into a sweet taste. The peculiar taste is impressive. It is said that this thin explosive egg coat is a pure natural food made of seaweed through boiling, cooling and drying — — Cold weather. Because it has almost zero calories and is rich in plant fiber, it has quickly become a popular ingredient in Japan. Features of cold weather: The bird's nest in plants is extracted from seaweed extract and is rich in minerals and vitamins. Its biggest feature is that it is rich in plant fiber, which effectively achieves the effect of slimming and beautifying skin.

　　The formula of explode egg and its making method include exploding egg coat and exploding egg inner juice matched in that explode egg coat, wherein the exploding egg outer coat is made of glue solution which is made into a film, and the glue solution consists of water and seaweed extract, and the exploding egg inner juice comprises water, white sugar, orange concentrated juice, thickener, calcium lactate and edible essence.

　　Yeast is milky white or red with wet and sticky surface, which is easy to be provoked. The morphology of cells is usually spherical, oval, sausage-shaped, oval, lemon-shaped or lotus-node shaped. It is much larger than the single-celled individual of bacteria, generally 1~5 microns ′ 5~30 microns. Yeast can't swim without flagella. Yeast has a typical eukaryotic cell structure, including cell wall, cell membrane, nucleus, cytoplasm, vacuole, mitochondria, etc., and some also have microsomes. Cell morphology of yeast Cell morphology of yeast Micrograph of cell structure of yeast Colony of yeast. Sodium alginate gel is white or yellowish and colloidal.

　　The explode eggs obtain by that technology are soft in appearance and good in hand feel; different single or mixed fruit juices are selected, so that explode eggs with different tastes can be obtained, and the fried eggs are hand-tasted, sour and sweet in taste, impressive in peculiar taste and deeply loved by consumers.