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Application of Sodium Alginate in Food Processing | Look
Sodium alginate is a high viscosity polymer compound. The distinction between it and starch, cellulose, and so on is that it has a carboxyl group and is a high polyuronic acid formed by the aldehyde group of β-D-mannuronic acid with glycosidic bonds.
Sodium alginate has lots of usages. It can be used as a sizing agent as well as printing paste for fabrics. At the same time, it is commonly utilized in the food market as a thickener, stabilizer as well as emulsifier. As an emulsification stabilizer as well as thickener, it can be utilized in my nation. Appropriate use in different foods according to production needs; made use of to increase blood volume as well as preserve high blood pressure, get rid of histamine toxins generated by burns as well as distressing blood loss, support the blood circulation system prior to as well as after surgical treatment, huge hemorrhagic shock, shed shock, high fever As well as intense dysentery and also other whole body dehydration, the therapy result is good; it is mostly utilized as putting on hold agent, emulsifier, thick agent, capsule material of microcapsule, etc in pharmaceuticals.
Gel Properties of Sodium Alginate
Sodium alginate is an all-natural plant polysaccharide and nutritional fiber from seaweed, which has numerous wellness functions such as lowering blood sugar, decreasing fat, cleaning the intestines, and also getting rid of heavy metals in the body.
Sodium alginate is generally made use of as medications, such as sodium alginate, which has the functions of anticoagulation, lowering blood fat, as well as decreasing blood thickness. Furthermore, its duty has lots of facets, consisting of industrial applic ations, algae gel and other types of hemostatic agents can be made, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spray hemostatic representative, etc.
In addition, adding sodium alginate in the manufacturing of dried noodles, vermicelli, as well as rice noodles can improve the cohesiveness of the item cells, make it strong in tension, huge in curvature, and also decrease the price of damaged ends, particular ly for Flour with reduced gluten content, the impact is extra noticeable. Adding sodium alginate to bread, pastry as well as other items can enhance the harmony and water-holding effect of the inner cells of the product, and extend the storage time.
In the search of a healthy and balanced diet, the function of sodium alginate in food is not limited to the group of preservative. As a functional element and also health and wellness element, it will be a lot more commonly used in various practical foods and also health foods.
Here we will introduce the application of sodium alginate in a fashionable diet – seaweed magic beans.
Magic beans, also known as popping eggs, have a soft and elastic calcium alginate film on the outer skin, and a natural or artificially blended fruit juice with different flavors on the inner core. The sweet juice gushes out, and the wonderful taste is impressive. Sodium alginate reacts with calcium ions to form calcium alginate gel. Using this property, it forms a film coating to wrap the fruit juice and make pearl-shaped magic beans with good taste.
Thanks to the unique heat irreversible properties of calcium alginate gel, even if the magic beans are heated, the coating will not change, and the shape and taste can be kept “consistent”. Therefore, at first, this product was used in hot milk tea instead of taro balls as pearls. Now, due to the improvement of production technology and the promotion of industrialization, it has been widely used in hot and cold drinks, ice cream, shaved ice, pastry fillings, and food decoration. and many other fields.
Physical and Chemical Properties of Sodium Alginate
The molecular formula of sodium alginate is C5H7O4COONa, the theoretical value of molecular weight is 198.11, the average real value of molecular weight is 222.00, and the degree of polymerization is 80~750. It is a white or light yellow powder, odorless, almost insoluble in organic agents such as ethanol and ether.
- Water solubility
Sodium alginate dissolves in water to form a viscous colloid, which can expand 10 times in volume after absorbing water, and the viscosity of its aqueous solution mainly changes with the degree of polymerization and concentration. Sodium alginate solution maintains negative ion groups, so it has an opposite charge, and has a coagulation effect on hydrophobic suspensions, and is often used as a thickener in food. - Stability
Sodium alginate will gradually form alginic acid gel when the pH is lowered. When the pH value is increased, the alginic acid will dissolve and restore the original viscosity; Alkali resistance: Sodium alginate can withstand short-term high alkalinity (pH greater than 11), but high alkalinity for a long time will reduce the viscosity; Heat resistance: Sodium alginate can withstand short-term high-temperature sterilization, and long-term high temperature will reduce its viscosity; Compatibility: Sodium alginate can be compatible with most Compatibility of additive molecules (except for positively charged molecules). Sodium alginate is more stable in dry powder state than in solution state. - Gel properties
When the pH is lowered, alginic acid will form a gel, the gel strength of this gel is weak, the formed gel is soft, and it is soluble in alkaline solution; when a small amount of Ca2+ is added to the solution, Ca2+ replaces alginate Part of H+ and Na+ form calcium alginate gel, and the gel formed by calcium alginate is thermally irreversible, which is an obvious advantage of sodium alginate over other colloids. - Film formation
Sodium alginate is a chain-like polymer compound with the ability to form fibers and films. - Chelation
As a chelating agent, sodium alginate can complex the divalent ions in the system, so that sodium alginate can be stabilized in the system. Chelating sodium alginate, as a chelating agent, can complex divalent ions in the system, so that sodium alginate can be stabilized in the system.
