What are the unique features of sodium alginate in the food field?

Editor:Sodium alginate　　　　Source:Sodium alginate manufacturer　　　　2017-05-24 09:38

Sodium alginate is derived frombrown algagenerickelporsea grapeMiddle extractioniodineandmannitolSubsequentby-productIts molecule consists of β -D- mannuronic acid (β -D-mannuronic, m) and α -L- guluronic acid (α -l -L-guluronic, g) press (1→ 4) key connection. The aqueous solution of sodium alginate has high viscosity and has been used as food.Thickener、stabilizing agent、emulgatorWait. Sodium alginate is a non-toxic food, which was included in the United States Pharmacopoeia as early as 1938. Sodium alginate contains a lot of — COO－-,which can show polyanionic behavior in aqueous solution and has certain adhesion, can be used as a drug carrier for treating mucosal tissue. Under acidic conditions, — COO－-into — COOH，ionization degreeWhen decreasing, the hydrophilicity of sodium alginate decreases, the molecular chain shrinks and the pH value increases, — COOH group dissociates constantly, and the hydrophilicity of sodium alginate increases and the molecular chain stretches. Therefore, sodium alginate has obvious pH sensitivity. Sodium alginate can quickly form gel under extremely mild conditions, when Ca2+, Sr2+ and so on are present.cationWhen it exists, Na+ on G units reacts with divalent cations, and G units pile up to form cross-linked network structure, thus forming hydrogel. Sodium alginate formationgelMild conditions, which can avoid sensitive drugs, protein,cellandenzymeInactivation of such active substances. Because of these excellent characteristics, sodium alginate has been widely used in food industry and medicine.along withsodium alginateIn the wide application of food, innovation has become an essential factor, and what are the innovations of sodium alginate in food? Today, Qingdao Hongjie sodium alginate Xiaobian will share with you: the innovative application of sodium alginate in food.

　　Using the thermal irreversible gelation of sodium alginate to make film-forming embedding materials: such as juice bubble fruit and grain bubble fruit. Colloidal products are not sold as separate products, but are used in semi-solid sauce and sold as a whole. Next, we mainly introduce the classification, characteristics and application scope of colloidal particles.

　　Classification of colloidal particles: According to the product form of colloidal particles, colloidal particles can be divided into solid colloidal particles and sandwich colloidal particles.

　　Solid colloidal particles can be divided into three categories according to flavor: orange, chocolate and other flavors.

　　Characteristics of solid colloidal particles：

　　> fresh fragrance

　　> the appearance is crystal clear

　　> the taste is crisp, and it will break with a bite.

　　> solid colloidal particles with different fruit and nut flavors can be customized according to customers' needs.

Sandwich colloidal particles are divided into fresh fruit fragrance series, sweet nut series and coarse grain series. Fresh fruity series can be divided into cranberry, passion fruit and lime; Sweet nut series can be divided into chocolate and coffee; The coarse grain series is divided into oats, black rice and coix seed. Sandwich colloidal particles can be divided into three categories and eight subcategories.

　　Characteristics of sandwich colloidal particles:

　　:) Fresh fruit series sandwich colloidal particles:

　　> transparent skin, revealing the natural color of juice, crystal clear and pleasing to the eye.

　　> the skin is crisp, and it will break with a bite, and the sandwich will melt at the entrance.

　　> fruity and fresh

　　:) Sweet nut series colloidal particles:

　　The skin is transparent, revealing the natural color of nut pulp, crystal clear and pleasing to the eye.

　　> the skin is crisp and the sandwich melts at the entrance.

　　> fragrant, memorable.

　　:) Oat colloidal particles, a series of sandwich colloidal particles for coarse grains.

　　> The skin is transparent, revealing the whole oat grain wrapped, crystal clear and pleasing to the eye.

　　> crispy skin, chewy oats, multiple tastes and ruthless aftertaste.

　　Oats are not easy to regrow and dissolve, and keep the integrity of oats.

　　> savor it carefully, and the grain is overflowing.

　　Application scope of colloidal particles:

　　1 > Application in Flavor Fermented Milk: Application of Vaccinium uliginosum Sandwich in Yogurt. Features: Full granules, easy dispersion, crisp skin and fresh cranberry fragrance.

　　Application of 2 > in ice products (mainly used in popsicles);

　　< 1 > The application of cranberry sandwich colloidal paste in popsicles. Features: easy to disperse, crisper skin and fresher fragrance after freezing.

　　< 2 > The application of chocolate-filled colloidal paste in popsicles. Features: It is easy to disperse. After freezing, the skin is crisper, and the chocolate aroma remains more mellow and rich under freezing conditions.

　　< 3 > The application of coffee-filled colloidal paste in popsicles. Features: easy to disperse, crisper skin after freezing, and rich coffee flavor.

　　3 > application of grain coarse grain sandwich colloidal particles in neutral drinks

　　Features: After ultra-high temperature sterilization, the oat sandwich colloidal particles in neutral milk beverage become soft and brittle, and the oats become bigger and softer after water absorption and swelling, and the oat core in the middle is chewy.

　　The innovation of sodium alginate in food is simply introduced here. If you need to know more, please call.Qingdao hongjie seaweedHotline: 13553002302

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