Sodium Alginate's Outstanding Contribution to Food Thickener in the 21st Century

Editor:Sodium alginate　　　　Source:Sodium alginate manufacturer　　　　2017-05-30 20:41

Sodium alginate is a by-product after extracting iodine and mannitol from kelp or Sargassum of brown algae, and its molecule is composed of β -D- mannuronic acid (β -D-mannuronic, m) and α -L- guluronic acid (α -l -L-guluronic, g) press (1→ 4) key connection, which is a kind ofNatural polysaccharideIt has the stability, solubility, viscosity and safety required by pharmaceutical excipients. Sodium alginate has been widely used in food industry and medicine.
　　　　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.

In daily life, a large number of our foods are added with sodium alginate additives. take for example

　　1. Food-grade sodium alginate sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin.

　　2. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., can prevent food from sticking to packaging by using the stabilizing effect of sodium alginate.

　　3. Sodium alginate is used as a thickener for salad (a cold salad) sauce, pudding (a dessert), jam, tomato sauce and canned products.

　　4. Adding sodium alginate in the production of dried noodles, vermicelli and rice flour can improve the cohesiveness of the products.

　　5. Add sodium alginate to bread, cakes and other products.

　　6. Adding a protective layer that can provide thermal fusion to the frozen dessert products.

　　7. Sodium alginate can be made into various gel foods, keeping a good colloidal shape without exudation or contraction, and is suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, which is not in direct contact with air and prolongs storage time.

　　8. As a self-setting forming agent for bread icing, stuffing, pastry coating and canned food.

　　9. Artificial eggs with sodium alginate can still keep their original shape in high temperature, freezing and acidic media. It can also replace agar to make elastic, non-sticky and transparent crystal soft candy.

　　Function 1: Textile industry. In the textile industry, if we want to make printing paste and sizing agent, then we should use sodium alginate as a chemical product. In addition to this, sodium alginate can also be used as thickener and emulsifier, which can be applied to our food industry. When using it, it should be used according to the amount according to the relevant departments in China. If the amount exceeds this standard, it will inevitably bring adverse effects on human health.

　　Function 2: It can be used in stabilizers, suspending agents and gelling agents. When making ice cream in Japan, the shape of ice cream will be maintained by the action of sodium alginate, and the organization of ice cream will be much more delicate. Its dosage control is usually between 0.1% and 0.4%. When making stuffing, the viscosity of stuffing can be effectively increased, and the dosage needs to be controlled between 0.1% and 0.7%. Because this chemical component is a hydrophilic polymer component product, its hydration is also very strong, which can make it adsorb well with the water existing in the stabilizer, thus avoiding the formation of ice crystals.

　　Function 3: It can be used in the medical industry. In the medical industry, the role of sodium alginate is to maintain blood pressure and increase human blood volume. In the case of burns, the problem of blood loss in the wound can be maintained, and if there is a large number of hemorrhagic shock, it can bring better therapeutic effect through the rational use of sodium alginate. It can be used as one of the raw materials of viscous agent in medicine.

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