Food grade sodium alginate
Food Type Sodium alginate
Sodium alginate (C5H7O4COONa)n,also called algin, is one kind of electrolyte of organic
macromolecule among algae of brown algae types, such as kelp, as
principal components of cell membrane with other substances. Food
grade sodium alginate is in the form of ivory-white granule or
powder, odourless, low odor of sourness.
Chemical components of sodium alginate belong to carbohydrate and
it only contains free carboxyl (-COONa) in contrast with starch and
fibrin. At the same time, it is one kind of chain type
macromolecule heteropolymer brought by copolymerization between
mannuronic acid and guluronicacid.
Degree of polymerization of sodium alginate differs according to
raw materials and distilling methods. Generally speaking, degree of
polymerization of common algin is within the range from 80 to 750,
molecular weight is from 14000 to 132000. Equivalent weight of
sodium alginate is 196.
Sodium alginate doest not dissolve to methanol, ethanol, acetone
and chloroform; dissolve to sodium hydroxide liquid and water;
monatomic base alkali salt, such as soduim salt and sylvite, as
well as ammonium salt, magnesium salts and mercury salt all
dissolve to water and become into thick liquid. Multivalent metal
salt of algin does not dissolve to water, except magnesium salts
and mercury salt.
Principal Purpose of Food Type Sodium alginate
Long-term Type Fine Dried Noodles: in the production process of
fine dried noodles, falling and crisp rate are important index.
With application of Sodium alginate additive, wheat gluten rate can
be enhanced, viscidity of noodles can be improved, tensile camber
can be promoted, breaking rate and recycled rate of wet noodle are
lessened. While eating, the noodles have good resistance to boil
and pickle with good taste, high softness and no peculiar smell.
Additive of bread: wheat gluten rate of flour can be enhanced,
stretching ability, toughness and elasticity of dough can be
improved, then the dough can contain a great deal of air, therefore
the bread will be soft, elastic and not leave dregs.
Nutritional cake: emulsification of eggs can be improved after
adding Sodium alginate with good foaming ability, then expanding
sponge will be formed with dense and even hole, high elasticity and
good resistance to dry.
Gel cake stuffing: put the Sodium alginate into marmalade of cake
and bread substituting the pectin, then flavor and nutritional
values of the product can be promoted, resist to high temperature
and the cost is only one third of pectin.
Sodium alginate panocha adds calcium ion into Sodium alginate
liquid which then will form Sodium alginate gel making use of
moulding characteristics of the Sodium alginate.
Water ice and ice cream resisting to high temperatureSodium
alginate is used as emulsion stabilizer and thickening agent of
water ice and ice cream.
Tasty and refreshing cold jelly and jelly: gel, composed of Sodium
alginate after adding different juices and cane sugars, as well as
calcium ion, will not melt while being heated, therefore it can be
boiled and sterilized. Making use of characteristics of the gel,
transparent, soft and tasty cold jelly can be made.
Bionic food: man-made jellyfish, egg and grape are available making
use of characteristics of gel composed of Sodium alginate and
calcium ion.
