Application of sodium gluconate in food industry
2022-03-10
Its molecular formula is C6H11O7Na, and its molecular weight is 218.14. As a food additive, sodium gluconate can increase the sourness and taste of food, prevent protein denaturation, improve non-bitter and astringent taste, and can also replace salt to obtain low-sodium, sodium-free food.
At present, domestic research on sodium gluconate mainly focuses on the maturation of production and preparation technology and the reduction of production cost.
Application of sodium gluconate in food industry.
Sodium gluconate is an excellent food additive widely used in the food processing industry. In addition, it is also widely used in nutritional supplements, food preservatives, quality improvers and buffers, and can be divided into the following categories according to different food uses:
1. Sodium gluconate can adjust the acidity of food.
The addition of sodium gluconate to food can improve food safety, as acid is the main form of protection against microbial contamination in refrigerated food, and the use of acid in combination with high temperature or high hydrostatic pressure treatment reduces energy consumption and therefore costs.
However, the addition of acid to the formulation of a food or drink often reduces palatability due to the higher acidity, which limits the ability of the food industry to use acid as a preservative. Sodium salt mixtures prepared from sodium gluconate (Adding sodium chloride and sodium acetate respectively), acting on citric acid, lactic acid, and malic acid respectively; under the condition of pH 4.4, it was found that mixed sodium gluconate had a moderate inhibitory effect on the acidity of citric acid and malic acid, but had a moderate inhibitory effect on the acidity of citric acid and malic acid. Lactic acid has little acidic effect.
Sodium gluconate can adjust the pH of citric and malic acids, thereby effectively reducing the sour taste without over-salty taste, indicating that sodium gluconate can significantly inhibit the acidity of citric and malic acids at higher acid levels.
Sodium gluconate is widely used in the food industry to ensure the quality of beverages, and also to prevent the destruction of beverage components due to high temperature overheating caused by traditional sterilization methods, thereby saving energy.
2. Use sodium gluconate instead of salt in the food industry.
With people's attention to living standards and disease health, low-salt food has attracted more and more attention and has become a hot spot in the food industry. Surveys have shown that daily salt contains four times as much sodium as sodium gluconate, which has only 10.5% of the molecular weight of sodium. Compared with ordinary low-sodium salt, sodium gluconate has little difference in taste, but has the advantages of no irritation, no bitterness and astringency, and has become a substitute for table salt.
Now it is mainly used in food fields such as salt-free products and bread. In the process of bread fermentation, replacing salt with sodium gluconate can not only ferment the bread, but also reduce the salt without affecting the overall flavor and shelf life of the bread.
3. Sodium gluconate improves the flavor of food.
In the food industry, flavor is an important indicator of sensory evaluation. In recent years, studies have found that sodium gluconate can improve bitterness, while sodium gluconate can inhibit the bitterness and binary combination of bitter substances to varying degrees.
The results show that in caffeine, different doses of sodium gluconate and zinc lactate can inhibit the bitter taste of caffeine. The above studies show that sodium gluconate has a regulating effect on bitter substances.
At the same time, some studies have shown that adding a certain amount of sodium gluconate during the processing of meat products can better improve the fishy smell in soy products.
It has been found that when processing seafood, a certain amount of sodium gluconate is often added to reduce fishy smell, improve food appetite, and cost less than traditional covering methods.
4. Sodium gluconate can improve the quality of food.
With the continuous improvement of people's living standards, people's demand for food is increasing. Sodium gluconate is a new type of food additive, which can not only improve the flavor of food, but also enhance its nutritional properties. Compared with many food additives on the market, its non-toxic and harmless performance has become its biggest bright spot.
The study found that sodium gluconate in cheddar cheese as calcium lactate crystal inhibitor can improve the solubility of calcium lactate, adjust the PH value of cheddar cheese, so that it can improve the solubility of calcium and lactate, which can not only ensure nutrition, but also improve the solubility of calcium lactate. It can prevent calcium ions from forming calcium lactate crystals with calcium ions, so that they cannot be absorbed, and the quality of cheddar cheese is also improved.
By soaking the kelp, the content of alginate can be increased, making the surface softer and improving the taste. In addition, sodium gluconate also has the effect of inhibiting protein denaturation and myofibrillar protein dissolution. Adding sodium gluconate to surimi can significantly improve the gel strength of the colloid, thus improving the quality of surimi products.
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