Function and chemical properties of molecular formula of food-grade sodium alginate

　　Food-grade sodium alginate is used to replace starch and gelatin as the stabilizer of ice cream, which can control the formation of ice crystals, improve the taste of ice cream, and also stabilize mixed drinks such as sugar water, rock sugar, water sorbet, iced sherbet and frozen milk. Many dairy products, such as refined milk cream, whipped cream and dried milk cream, can prevent the food from sticking to the packaging by using the stabilizing effect of sodium alginate, and can be used as a cover for upper milk ornaments, which can make it stable and prevent the icing crust from cracking.

　　Chemical property of food-grade sodium alginate

　　Molecular formula: [C6H7O6Na]n

　　Appearance: white or light yellow particles or powder, odorless and tasteless.

　　Uses: Widely used in food, beverage, candy and pharmaceutical industries.

　　Storage: It should be stored in a dry, clean and ventilated environment. The storage temperature is lower than 25℃. Moisture-proof, heat-proof and sun-proof. It is forbidden to mix with toxic substances to avoid pollution. The storage period is 24 months, and the content is 99%.

　　Packing: outer woven bag lined with plastic bag, 25kg/bag.

　　Food grade sodium alginate

　　1. Stability

　　Food-grade sodium alginate is used to replace starch and gelatin as the stabilizer of ice cream, which can control the formation of ice crystals, improve the taste of ice cream, and also stabilize mixed drinks such as sugar water, rock sugar, water sorbet, iced sherbet and frozen milk. Many dairy products, such as refined milk cream, whipped cream and dried milk cream, can prevent the food from sticking to the packaging by using the stabilizing effect of sodium alginate, and can be used as a cover for upper milk ornaments, which can make it stable and prevent the icing crust from cracking.

　　2. Thickening and emulsifying properties

　　Food-grade sodium alginate is used as thickener in salad sauce, pudding, jam, tomato sauce and canned products to improve the stability of products and reduce liquid leakage.

　　3. Hydrability

　　Adding food-grade sodium alginate in the production of dried noodles, fractions and rice noodles can improve the cohesiveness of the products, make them have strong tensile force and large bending degree, and reduce the broken head rate, especially for flour with low gluten content. Adding food-grade sodium alginate to bread, cakes and other products can improve the uniformity of internal tissue and water-holding effect of products and prolong storage time. Adding it to frozen sweets can provide thermal fusion protection layer, improve fragrance escape and improve melting point.

　　4. Gelatinity

　　Food-grade sodium alginate can be made into various gel foods, keeping a good colloidal state without exudation or contraction. It is suitable for frozen foods and artificial imitation foods, and 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. It can also be used as a self-setting agent for bread icing, stuffing, pastry coating and canned video. The original shape can still be maintained in high temperature, freezing and acidic media. It can also replace agar to make elastic, non-sticky and transparent crystal soft.
　

Quality index of food-grade sodium alginate