Characteristics and application range of seaweed carrageenan thickener

　　Because of its remarkable advantages in thickening, stability, gelation, shape retention and film formability, and its unique health care function, alginate has been widely used in the food industry, becoming one of the thickeners with the largest production and sales. This section focuses on the composition, physical and chemical properties and application of alginate and its salts, agar and carrageenan in the food industry.
　

　　The gel formed by sodium alginate and calcium ions has the characteristics of freezing resistance and water absorption, swelling and recovery after drying. The viscosity of sodium alginate affects the brittleness of the gel formed. The higher the viscosity, the more brittle the gel is. The gel obtained by increasing the concentration of calcium ions and sodium alginate increases its strength. The gel formation process can be controlled by adjusting pH value, selecting suitable calcium salts and adding phosphate buffer or chelating agent. It can also be controlled by gradually releasing multivalent cations or hydrogen ions. Or both at the same time. By adjusting the ratio of sodium alginate to acid, the rigidity of gel can be adjusted. By controlling the solubility of calcium salt, the variety and rigidity of gel can be adjusted, and easily soluble calcium chloride can be used to make gel quickly. However, when calcium dihydrogen phosphate is used, calcium can be released only when the temperature is raised to 93 ~ 107℃, which can delay the gelation time. When the dosage is less than 1%, it is a flowing body. When the pH value is close to the isoelectric point of protein, protein and sodium alginate form a soluble complex, and the viscosity increases, which can inhibit protein precipitation. When the pH value drops further, the complex precipitates.

　　Algae gum/thickener

　　Because of its remarkable advantages in thickening, stability, gelation, shape retention and film formability, and its unique health care function, alginate has been widely used in the food industry, becoming one of the thickeners with the largest production and sales. This section focuses on the composition, physical and chemical properties and application of alginate and its salts, agar and carrageenan in the food industry.

　　Sodium alginate/thickener

　　Alias: sodium alginate, alginate. Chemical structure: alginic acid and alginate are linear uronic acid polysaccharides, which are composed of two molecules:

　　Sodium alginate character

　　White to light yellow fibrous or granular powder, almost odorless and tasteless, soluble in water to form viscous paste-like limb solution. Insoluble in ether, ethanol or chloroform, etc., its solution is neutral. It is solidified by combining with metal salts.

　　preparation

　　Extracted from kelp or Sargassum.

　　app; application

　　Used as emulsifier, film-forming agent and thickener. It is weak in acidic solution, so it is generally not suitable for use in fruit juice and food with strong acidity. China's Standard for Food Hygiene Addition (GB2760-1996) stipulates that it can be used in various foods in moderation according to production needs. The US FDA(1989) stipulates that the use and limit are: condiments and condiments (except for the spices used to fill olive). Candy, candied fruit and pastry icing, 6.0%; Gelatin and pudding, 4.0%; Canned food, 10.0%; 2.0% of processed fruits and fruit juices; Other foods should not exceed 1.0% according to the actual technological needs. According to Japanese regulations, it is used in ice cream to improve shape retention and make the tissue delicate, and its dosage is 0.1% ~ 0.4%; The stuffing can endow adhesive parts, so that the water adsorbed on the stabilizer is difficult to form ice crystals, and its dosage is 0.1% ~ 0.7%. In addition, it can be made into films for anti-sticking packaging of candy.