Application

Meat products - unique heat irreversible gel water retaining agent

The thermal irreversible gel formed by the reaction of alginate and calcium ion can be used in meat sausage to improve the texture and slicing performance of the product; When applied to Rice-meat dumplings, it can significantly improve the brittleness and elasticity of products; Applied to the surface coating of barbecue and fried meat products, it can reduce the loss of juice during cooking, making the product juicy and tender.

Noodle products - resistant to starch aging, excellent tissue improver

Alginate, as a natural polymer polysaccharide, has good water absorption, water retention, and film formation functions, which can reduce the retrogradation and aging caused by starch dehydration. It also has good tissue improvement and promotes the formation of gluten network, which can increase the elasticity of rice flour products and prevent skin cracking of frozen rice flour products. Applied in frozen fresh noodles, instant noodles and other noodle products, it has strong hydrophilicity and adhesion, which can improve the organizational structure of dough, increase the strength and ductility of noodles, and improve shelf life and cooking resistance; Used in noodles and fillings in frozen foods such as dumplings and buns, it can prevent the filling from collapsing and freezing on the surface, improve the transparency of the dumpling skin, increase elasticity and smoothness, and reduce the rate of product damage.

Frozen beverages - anti freeze thaw, anti ice crystal, excellent thickening and stabilizing agent

Sodium alginate can create a smooth appearance and smooth taste for cold drinks such as ice cream. Since sodium alginate can form stable, thermally irreversible gel when it meets with calcium ions, this property can be utilized. It can prevent ice cream from becoming rough (ice crystal growth) during transportation and storage, and prevent ice cream deformation caused by temperature fluctuations; At the same time, this type of ice cream has no odor when consumed, which not only increases the expansion rate but also the melting point, resulting in a significant improvement in the quality and efficiency of the product. Frozen milk stabilized with sodium alginate has a good taste, no stickiness or stiffness, and is sticky and sluggish when stirred.

Baked products - improve dough ductility, swelling and initiation, and improve product texture

Sodium alginate has a unique role in tissue improvement when applied to baked foods such as bread, cake, biscuit, Chicken rolls, etc., especially in some high fiber health bread and cakes, it can increase the extensibility, toughness, elasticity, texture and looseness of bread, reduce the slag falling when slicing, and prevent aging; Make the cake form a porous and bulky structure, with fine and even pores, rich elasticity, soft and smooth inner texture, good dry resistance, and can appropriately extend the shelf life; It is used in the production of biscuits and Chicken rolls, which can reduce their crushing rate, and the product has smooth appearance and good moisture resistance.