Application case of food-grade sodium alginate in quick-frozen food industry

　　As a natural seaweed plant extract, sodium alginate can be used in food industries such as quick-frozen dumplings, frozen steamed buns and quick-frozen vegetable hamburgers. Nanshan Biotechnology, a sodium alginate manufacturer, provides research, development, production and sales of sodium alginate for printing and dyeing and sodium alginate for food. Today, sodium alginate xiaobian introduces the relatively mature application fields of food-grade sodium alginate in the domestic food industry.
　

　　At present, sodium alginate is widely used in the production of quick-frozen food, because it has good thickening, gelling and film-forming properties, and can be widely used in various quick-frozen conditioning products.

　　First, quick-frozen dumplings

　　There is little gluten in the crystal dumpling skin, and the gluten of the dumpling skin is low. Coupled with the need for quick freezing in industrial production and sales, the dumpling skin is not resistant to boiling, and the taste is soft and easy to break, which is often a headache for merchants. Sodium alginate is a natural functional food additive which conforms to people's pursuit of health care and c an effectively improve the taste of quick-frozen crystal jiaozi.

　　In order to reduce the formation of ice crystals, reduce the growth rate and volume of ice crystals in dough, improve the freeze-thaw stability of quick-frozen crystal jiaozi, effectively maintain moisture, increase the extensibility of dumpling skin, improve the frost resistance and crack resistance of dumpling skin, reduce the cooking loss rate and belly breakage rate of quick-frozen crystal jiaozi, effectively improve the taste of dumplings, and make them smooth, delicate and chewy.

　　Second, frozen steamed bread

　　Steamed bread is easy to age, only suitable for fresh eating and difficult to preserve, which limits its industrial production.

　　The application of sodium alginate in frozen steamed bread can strengthen the gluten network structure, improve the air-holding performance of dough and improve the stability of dough. Sodium alginate has a particularly strong water-holding capacity. Dur ing the freezing process of frozen steamed bread, it can reduce the formation of ice crystals, reduce the growth rate and volume of ice crystals in dough, improve the survival rate of yeast, increase the volume of products, prevent products from shrinking and cracking in the production process, make the skin bright, white, shiny, soft and elastic, prevent products from aging and retrogradation, and improve the internal structure and taste of products. Adding 0.3% sodium alginate to frozen steamed bread can improve the quality of frozen steamed bread.

　　Third, quick-frozen vegetable hamburgers

　　When developing vegetable burger products, because vegetables do not contain meat-specific gel protein and are easy to dehydrate after seasoning with salt, they will encounter the phenomenon of loose adhesion, poor chewiness and easy to break, which has a great impact on the taste of the products.

　　According to the different calcium concentration and temperature, sodium alginate forms a variety of thermal irreversible gels with different strengths from soft to rigid, thus firmly combining vegetables and minced meat, effectively improving the elasticity and water retention of vegetable hamburger cakes, and making the tissues of the products more compact and delicate; Strong freeze-thaw resistance, preventing dehydration and cracking of products during freeze-thaw process, prolonging shelf life, obviously reducing cooking loss of products, preventing umami taste and moisture precipitation, obviously improving product taste and yield, and greatly reducing production cost.

If you need sodium alginate products, you can contact Qingdao sodium alginate manufacturers, welcome to consult!