Application of sodium alginate in food processing
2023-07-25
Sodium alginate is a high viscosity polymer. The difference between it and starch, cellulose, etc. is that it has a carboxyl group, which is β- High glycan aldehyde acid formed by glycoside bond of aldehyde group of D-neneneba mannose aldehyde acid.
Sodium alginate can be used in many ways, such as sizing agent and printing paste for textiles, thickener, stabilizer and emulsifier; As an emulsion stabilizer and thickener, it can be used in various types of food according to Chinese regulations, and should be used in moderation according to production needs; It is used to increase blood volume and maintain blood pressure, eliminate histamine Toxoid produced by burns and traumatic blood loss, stabilize the circulatory system before and after surgery, massive hemorrhagic shock, burn shock, high fever, acute dysentery and other systemic dehydration, with good treatment effect; Mainly used as a suspension aid, emulsifier, thickener, and capsule material for microcapsules in pharmaceuticals.
Question: The application of sodium alginate in food processing magic beans.
Gel property of sodium alginate
Sodium alginate is a kind of natural plant polysaccharide and dietary fiber from seaweeds. It has many health functions such as reducing blood sugar, fat, clearing the intestines, and removing heavy metals from the body.
Sodium alginate is mainly used as medicine, such as sodium alginate, which has the effect of anticoagulation, lowering blood fat and blood viscosity. In addition, it has many functions, including industrial application, algal gel and other forms of hemostatic agents can be made, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spray hemostatic agent, etc.
In addition, adding sodium alginate in the production of dried noodles, vermicelli, and Rice noodles can improve the cohesiveness of the product tissue, make it have strong tension, large curvature, and reduce the rate of broken ends, especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, pastry and other products can improve the uniformity of internal tissues and water holding capacity of products, and extend the storage time.
In the pursuit of healthy diet, the role of sodium alginate in food is not only limited to the category of food additives. As a functional factor and health element, it will be more widely used in various functional foods and health food.
Here we will introduce the application of sodium alginate in seaweed magic beans, a fashionable diet popular at home and abroad.
The magic bean, also known as fried egg, has a soft and elastic Alginic acid film on its outer skin, and different flavors of fruit juice made naturally or artificially on its inner core. After being eaten, it is gently bitten by the teeth. The outer skin "Puzi" bursts into sweet fruit juice, and the wonderful taste is impressive. Sodium alginate can react with calcium ions to form Alginic acid gel. This property can be used to form a film coating and wrap the juice to make pearl shaped magic beans with good taste.
Thanks to the unique thermal irreversibility of Alginic acid gel, even if the magic bean is heated, its coating will not change, and the shape and taste will remain "consistent". Therefore, this product was originally used in hot drink milk tea instead of taro balls as pearls. Now, due to the improvement of production technology and the promotion of industrialization, it has been more widely used in hot and cold drinks, ice cream, Shaved ice, pastry stuffing, food decoration and many other fields.
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