Food-grade sodium alginate is a pure natural green food additive.

Sodium alginate is widely used in food, medicine, textile, printing and dyeing, papermaking, daily chemicals and other products, also known as sodium alginate, kelp gum, alginate, which is a natural polysaccharide carbohydrate extracted from kelp. It is used as thickener, emulsifier, stabilizer, adhesive, sizing agent, etc.

　　Food-grade sodium alginate has the following applications in food:

　　Milk products and beverages

　　Sodium alginate can be used as a stabilizer for frozen milk, frozen fruit juice and other drinks. Adding proper amount of sodium alginate to frozen milk can obviously improve the taste, without sticky and stiff feeling. Especially adding 0.25% to yogurt & mdash; 2% sodium alginate can maintain and improve the curd shape, prevent the viscosity from decreasing during high temperature disinfection, and prolong the storage period, so that its special flavor remains unchanged. It can also be used for thickening margarine and emulsifying agent. In addition, it can be added into beverages, and made into refreshing fruity syrup with saccharin and auxiliary materials, which has a smooth and uniform taste and is stable and non-layered.

　　Flour product

　　Sodium alginate can obviously prevent aging and drying and reduce crumbs. When producing dried noodles, fish noodles, pasta and cakes, 0.2%-mdash; 0.5% sodium alginate can obviously increase the viscosity, prevent embrittlement, and effectively reduce the broken end rate. It is resistant to boiling, foaming, non-sticking, strong in gluten, high in toughness, delicate, smooth and chewy. In the production of bread, it is strong and has a good taste. Sodium alginate is widely used in food, medicine, textile, printing and dyeing, papermaking, daily chemicals and other products, also known as sodium alginate, kelp gum, alginate, which is a natural polysaccharide carbohydrate extracted from kelp. It is used as thickener, emulsifier, stabilizer, adhesive, sizing agent, etc.

　　Food-grade sodium alginate has the following applications in food:

　　Milk products and beverages

　　Sodium alginate can be used as a stabilizer for frozen milk, frozen fruit juice and other drinks. Adding proper amount of sodium alginate to frozen milk can obviously improve the taste, without sticky and stiff feeling. Especially adding 0.25% to yogurt & mdash; 2% sodium alginate can maintain and improve the curd shape, prevent the viscosity from decreasing during high temperature disinfection, and prolong the storage period, so that its special flavor remains unchanged. It can also be used for thickening margarine and emulsifying agent. In addition, it can be added into beverages, and made into refreshing fruity syrup with saccharin and auxiliary materials, which has a smooth and uniform taste and is stable and non-layered.

　　Flour product

　　Sodium alginate can obviously prevent aging and drying and reduce crumbs. When producing dried noodles, fish noodles, pasta and cakes, 0.2%-mdash; 0.5% sodium alginate can obviously increase the viscosity, prevent embrittlement, and effectively reduce the broken end rate. It is resistant to boiling, foaming, non-sticking, strong in gluten, high in toughness, delicate, smooth and chewy. In the production of bread, it is strong and has a good taste. Candy and frozen sweets

　　Sodium alginate is widely used in making candy, frozen sweets and food cores and fillings. Using sodium alginate as the main additive, we can produce excellent soft candy, fresh jelly, grape beads, lotus seed soup, tremella soup, red bean soup, etc., and can also be mixed with other auxiliary materials in a certain proportion, and after freezing, we can get a smooth and firm pudding.

　　Ice cream, popsicle, ice cream

　　When producing ice cream, popsicle and ice cream, 0.1%— 0.5% sodium alginate as stabilizer, the mixture is uniform, easy to adjust the fluidity of the mixture when it is frozen, and easy to stir. The product has good shape-keeping, smoothness and delicacy, good taste, no ice crystals are formed during storage, and air bubbles in it can be stabilized, and the expansion rate of the product is increased by about 18%. Increase production by 15%— 17%, at the same time make the product soft and elastic.

　　In addition, sodium alginate and starch can be used as additives to make lining packaging films that can replace sweets and cakes commonly known as "sticky rice paper" to prevent the melting of sweets and oil separation of cakes, with excellent results. This can not only improve the strength and flexibility of the film, but also help mechanized production, save food and reduce costs. When sodium alginate is added to the core and stuffing of food, it obviously shows good gel performance and strong adhesion, such as making pies, moon cakes, sandwich cakes, candied fruits and stuffed buns taste even and good.

　　health foods

　　Sodium alginate is an indispensable dietary fiber for human body, which has unique nutrition, can combine with organic matter, reduce cholesterol in serum and liver, inhibit the increase of total fat and total fatty acid concentration, improve the digestion and absorption of nutrients, and inhibit the absorption of harmful elements such as radioactive strontium and cadmium in the body. Because sodium alginate is a sodium carboxylate (containing -COONa), it can be dissolved in water, while negatively charged carboxylate ions (COO-) can combine with harmful heavy metal elements such as lead and mercury in human body to generate heavy metal salt precipitation of alginic acid. It is insoluble in water, so it can be excreted with feces. Jiangtangle, sweet jelly, fruit juice honey powder and orange juice prepared with sodium alginate will help prevent hypertension, coronary heart disease, obesity, diabetes and intestinal diseases if eaten for a long time. Generally, health food is prepared by dissolving sodium alginate with auxiliary materials in water, mixing them evenly, and then curing them into granular, strip and fiber paper, which can be made into solid drinks or meat-like foods.

　　Since 1980s, the application of sodium alginate in food has been expanded. Sodium alginate is not only a safe food additive, but also a base material of bionic food or therapeutic food. Because it is actually a natural cellulose, it can slow down the absorption of fatty sugar and bile salt, reduce serum cholesterol, triglyceride and blood sugar, and prevent modern diseases such as hypertension, diabetes and obesity. It can inhibit the accumulation of harmful metals such as strontium, cadmium and lead in the intestine. It is precisely because of these important functions of sodium alginate that people have paid more and more attention to it at home and abroad. Japanese call the food rich in sodium alginate "longevity food", while Americans call it "wonderful food additive".