Application of Sodium Alginate Jelly Analysis of Qingdao Nanshan Biology Album

Editor:Sodium alginate　　　　Source:Sodium alginate manufacturer　　　　2017-05-26 11:03

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.

sodium alginateThe application of sodium alginate propylene glycol ester in food is well known, and sodium alginate propylene glycol ester is used as a coagulant in jelly jam. If it is used excessively, it will affect children's growth and intellectual development, so its use must comply with the management regulations of food additives of the Ministry of Health, and remember excessive or abuse! What is sodium alginate propylene glycol ester? What are the advantages? Next, Qingdao Hongjie sodium alginate Xiaobian will explain it to you.

　　Sodium alginate propylene glycol ester is obtained by dehydration and condensation of alginic acid and propylene glycol, which is often used in food processing at present and can be used as coagulant, thickener and other food additives. It has the function of stabilizing, emulsifying or suspending turbid state, and can form gel or improve food viscosity, so it is also called gel or emulsion stabilizer.

　　What are the advantages of sodium alginate propylene glycol jelly coagulant introduced by Hongjie Algae? Sodium alginate and sodium alginate propylene glycol ester can be used alone, and can also be used together with most natural and synthetic food colloids. The effect and cost performance are better than those of single use, and the products produced by composite stabilizers are better in terms of taste and taste. It can completely meet the quality requirements of jelly production, and the product has no precipitation and stratification after storage for 9 months.

　　As for alginate, it must be noted that multivalent ions contained in some food gums may cause sodium alginate to form gel, which will affect its application in food industry. Mix the jelly and jam with other ingredients evenly, then mix and heat. It plays a role in thickening and stabilizing. It has high temperature resistance, acid resistance, shear resistance and good stability!

　　It should be noted that the use of sodium alginate propylene glycol ester as a coagulant for jelly and jam must comply with the national regulations on the management of hygienic food additives and cannot be abused or overused. Excessive consumption leads to: affecting children's growth and intellectual development.

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