SODIUM ALGINATE USES AND APPLICATIONS

Sodium alginate, also known as sodium alginate, kelp gum, alginate, and alginate, is a natural polysaccharide carbohydrate extracted from kelp. Widely used in food, textile, printing and dyeing, and paper products, as thickeners, emulsifiers, stabilizers, adhesives, sizing agents, etc. Since the 1980s, sodium alginate has been newly expanded in food applications. Sodium alginate is not only a safe food additive, but also can be used as a base material for bionic food or curative food. Because it is actually a kind of natural cellulose, it can slow down the absorption of fat sugar and bile salt, and has the functions of lowering serum cholesterol, The role of blood triglycerides and blood sugar.

Potassium alginate is a natural polysaccharide carbohydrate extracted from kelp, which has the effects of lowering blood fat, blood sugar, and cholesterol. It is currently mainly used in pharmaceuticals and health food. At the same time, potassium alginate is also a good dental impression material and facial mask shaping agent, which has been gradually used in the cosmetics industry.

Application of Sodium Alginate

Sodium alginate is a high viscosity polymer compound. The difference between it and starch, cellulose, etc. 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. Its functional properties are as follows: (1) Strong hydrophilicity, it can be dissolved in cold water and warm water to form a very viscous and uniform solution. (2) The formed true solution has a softness that is difficult to obtain by other analogues.

food industry

1. Stability: used for ice cream, cheese, cream and dry cheese, etc.;

2. Thickening and emulsifying properties: used for salads, puddings, jams, ketchup and canned products, etc.;

3. Hydration properties: used for dried noodles, Vermicelli, bread, pastries and frozen products;

4. Gelling property: used for various gel foods such as frozen foods and artificial imitation foods, as well as the protective layer, sugar coating, filling, and coating of fruits, poultry and aquatic products 5. Film

-forming properties: used in various cosmetics.

Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugar water ice cream, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the stability of sodium alginate to prevent the stickiness of food and packaging. It can be used as a covering for dairy ornaments to keep it stable and prevent frosting. The skin is cracked.

Sodium alginate is used as a thickener for salad (a cold dish), pudding (a dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce the leakage of liquid.

Adding sodium alginate in the production of dried noodles, vermicelli, and rice noodles can improve the cohesiveness of the product tissue, make it strong in tension, large in curvature, and reduce the rate of broken ends, especially for flour with low gluten content. Adding sodium alginate to bread, pastry and other products can improve the uniformity and water-holding characteristics of the internal tissue of the product, and prolong the storage time. Adding it to frozen confectionary products can provide thermal fusion protective layer, improve flavor escape, and improve the performance of melting point.

Sodium alginate can be made into various gel foods, maintains a good colloidal shape, does not seep or shrink, and is suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, without direct contact with air, and prolong storage time. It can also be used as a self-setting agent for bread icing, stuffing, dessert coating, canned food, etc. It can still maintain its original shape in high temperature, freezing and acidic medium. It can also be used instead of agar to make elastic, non-sticky, transparent crystal jellybeans.

As a thickener for beverages/dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the drink taste smooth after adding it; and it can prevent the viscosity drop during product disinfection. When using sodium alginate as a thickener, products with larger molecular weight should be used as much as possible, and Ca should be added in an appropriate amount. . Can greatly increase the viscosity of sodium alginate. (2) As a stabilizer for ice cream and other cold drinks, sodium alginate is a high-grade stabilizer, which can make ice cream and other cold drinks have a smooth appearance and a silky taste. Since calcium alginate can form a stable thermal irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and there will be no deformation of ice cream caused by temperature fluctuations; at the same time, this ice cream has no peculiar smell when eaten, It not only improves the expansion rate but also improves the melting point, so that the quality and benefit of the product are significantly improved. The taste of the product is smooth, delicate and good in taste. The addition amount is relatively low, generally 1-3‰, and the addition amount abroad is 5-10‰. (3) Frozen milk stabilized with sodium alginate as a stabilizer for dairy products and beverages has a good taste, no stickiness and stiffness, stickiness and stagnation when stirring.

Storage: It should be stored in a dry, clean and ventilated environment. The storage temperature is below 25°C. Moisture-proof, heat-proof, sun-proof, and it is strictly forbidden to mix with toxic substances to avoid pollution. The storage period is 24 .

pharmaceutical industry

1. Excipient: used for dental impression materials, ointments, tablets, etc.;

2. Hemostatic agent: used for hemostatic gauze, scald gauze, spray hemostatic agent, etc.;

3. It has the effect of blocking and removing radioactive elements and harmful metals .

other industries

1. Used as sizing material in paper making;

2. Used in agriculture as seed treatment, insecticide, anti-virus material, etc.;

3. Used in welding electrode quilt, resin coating, rubber creaming agent, battery separator layer and water treatment, etc. 4.

Man-made fibers: can be mixed with asbestos short fibers.

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