Sodium alginate, the best partner of thickener for chafing dish bottom material.

Editor:Sodium alginate　　　　Source:Sodium alginate manufacturer　　　　2017-05-26 09:04

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.

Hot pot is already one of our daily cuisines. It is essential to eat hot pot and hot pot ingredients. Nowadays, hot pot ingredients have diversified characteristics in terms of grade, variety and flavor. But when it comes to hot pot ingredients with health care function, I believe it is the first time for many friends to hear about it. With the improvement of people's awareness of food nutrition and safety, I believe that in the near future, health care hot pot ingredients will be popular all over the country and deeply loved by consumers.

　　sodium alginateIt is a kind of natural macromolecular polysaccharide existing in brown algae such as kelp and kelp. Its main feature is that it can react strongly with multivalent metal ions, especially calcium ions, to form thermally irreversible gels or insoluble polymers. As a special water-soluble dietary fiber, sodium alginate can slow down the absorption of fat, sugar and bile salts. Sodium alginate can inhibit the accumulation of harmful metals such as strontium, cadmium and lead in the intestine. It is precisely because of these important functions that sodium alginate has been paid more and more attention at home and abroad. Japanese call the food rich in sodium alginate "longevity food", while Americans call it "wonderful food additive".

　　Using the special molecular properties of sodium alginate, new fish tofu, sausage and many hot pot products can be produced. Let's take the new fish tofu product as an example to introduce its application:

　　Formula composition: sodium alginate compound thickener My-Q01: 3-4.5; Surimi: 20-25; Fish: 8-10; Chicken skin: 8-10; 6-10 parts of starch; Garlic: 3.5-5; White pepper: 0.2-0.5; Salt: 1.2-1.5; Monosodium glutamate: 0.35-0.45; Ice water 36.7-40.

　　Experimental method steps:

　　(1) firstly, ice water, salt and monosodium glutamate are evenly mixed, and then minced fish, fish meat and chicken skin are added and chopped and evenly mixed.

　　(2) Add starch, white pepper, garlic, other spices, edible essence, etc. and chop.

　　(3) Finally, add sodium alginate compound thickener MY-Q01, chop and mix evenly, and then take out the pot.

　　(4) Immediately after taking out the pot, pour it into a mold and place it at 4℃.

　　(5) After standing for 4-6h, demoulding and dicing.

　　(6) Direct frying or shallow frying after cooking.

　　(7) quick freezing, packaging and warehousing.

　　The new type of fish tofu made by this method has the special health care performance of sodium alginate and gives the product a crisp taste.

　　All the dishes and seasonings for eating hot pot are ready, except sodium alginate compound thickener MY-Q01. Qingdao Nanshan Biotechnology provides you with safe and secure products. The hotline is 15053227255.

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