Application of sodium alginate in baking jam

　　As a natural macromolecular plant polysaccharide thickener extracted from seaweed, sodium alginate is widely used in various foods. Jam is regarded as a continuation of fruit life. In recent years, with the rapid development of domestic baked food industry, the demand for baked jam is increasing. Due to the processing characteristics of baked food, baked jam is required to have good baking resistance. The thickening property and high temperature resistance of sodium chacha alginate can meet the quality and technological requirements of baking jam.

　　Sodium alginate, with its unique thermal irreversibility of synergistic thickening with calcium ions, can give jam a good appearance and strong water retention when applied to jam, and the hydrogel formed when applied to products has good high temperature resistance.

　　The function of a single stabilizer is not comprehensive, and the use of compound food additives with complementary advantages has become a trend. Sodium alginate has good compatibility, and can be used together with CMC, xanthan gum, etc. to play a synergistic role and obtain unexpected results.


　

　　In terms of performance,

　　Sodium alginate is a linear macromolecular polysaccharide, which can be dissolved in water to form a viscous liquid, and the greater the molecular weight, the stronger the viscosity of the solution. In addition, sodium alginate can cross-link with divalent cations (such as Ca2+ and Zn2+) to form an "egg box" network structure to improve the consistency of the system. With the increase of calcium ion concentration in the system, sodium alginate can gradually thicken from free-flowing colloid to semi-fluid paste and paste, until it forms solid jelly-like block gel.

　　Functionally speaking,

　　Sodium alginate is a dietary fiber, which can slow down the absorption of fatty sugar and bile salt, reduce serum cholesterol and blood sugar, and prevent modern diseases such as hypertension, diabetes and obesity. It can inhibit the accumulation of harmful metals such as cadmium, strontium and lead in the intestine, and it is easy to maintain the "self-purification" function of the intestine and a good microbial environment. Japanese call the food rich in sodium alginate "longevity food", while Americans call it "wonderful food additive".

　　Nutritionally speaking,

　　Sodium alginate is a healthy food ingredient with low fat, low heat and high fiber.
　

　　Formula and technology

　　Suggested formula (low-sugar apple-strawberry compound jam): the compound mass ratio of apple pulp to strawberry pulp is 60∶40, the addition of aspartame is 0.07%, the addition of citric acid is 0.4%, and the amounts of CMC-Na, sodium alginate and xanthan gum are 0.3%, 0.3% and 0.15% respectively.

　　Production technology: preparation of strawberry jam and apple jam → Compound and micro grinding → Deploy → Homogeneous → Concentration → Filling → Sterilization cooling

　　For the application of sodium alginate in baking jam, the general addition amount is 0.3— 0.6%。 It has excellent coating property and excellent fruit fragrance, and its calorific value is lower than that of ordinary jam.