The synergistic effect of sodium alginate and gelatin is obvious.

　　Sodium alginate is a linear polymer with three segments connected by glycosidic bonds, and there are two secondary hydroxyl groups in each structural unit of the molecule, all of which have the reactivity of alcohol hydroxyl groups. The divalent cation makes sodium alginate cross-link gel, and the gelation and cross-linking are mainly obtained by the exchange of sodium ions of gulonic acid with divalent cations.

　　Gelatin and sodium alginate form irreversible gel through the bridge action of Ca2+ under the conditions of appropriate ratio, pH and ionic strength, which is a chemical crosslinking process. Using this irreversible crosslinking process, artificial shark fin, artificial jellyfish and other foods can be made.

　　The divalent calcium ion is ion-substituted at the carboxyl site, and the other side chain alginic acid can also be connected with the calcium ion, thus forming cross-linking, where the calcium ion is connected with two sodium alginate bonds. I think sodium alginate is a long-chain molecule, and the proportion of gulonic acid chains should be the proportion that can interact with divalent ions.

　　Sodium alginate is a good thickener, stabilizer and gelling agent, which is used to improve and stabilize the texture of baked goods (cakes and pies), stuffing, salad dressing and milk chocolate, and to prevent ice cream from forming large ice crystals during storage. Alginate is also used to process various gel foods, such as instant pudding, jelly, pulp jelly, artificial caviar and to stabilize fresh fruit juice and beer foam.

　　Moreover, sodium alginate can be used as the substrate of bionic food or therapeutic food, and it is also a natural dietary fiber. It is precisely because of these important functions that sodium alginate has been paid more and more attention at home and abroad and has become one of the largest food colloids in production and sales.

　　The application of compound gum containing sodium alginate in meat products is one of the new important research and application directions of sodium alginate in food at home and abroad. At present, there are few and new reports on the compound action characteristics of sodium alginate and its research in meat products at home and abroad. This paper reviews the compound action characteristics of sodium alginate and its research progress in meat products based on the research situation in our laboratory.