Introduce
Sodium Alginate is a natural polysaccharide extracted from brown algae. It is widely used in the food industry and has the following characteristics: good gelling, thickening, emulsifying and stability. The following are the main applications of sodium alginate in the food field:
Gelling agent: Sodium alginate can form stable gels and is widely used to make gelatinous foods such as jelly, pudding and jelly candy. It can provide the desired texture and taste of food.
Emulsifier: Sodium alginate can form an emulsion system between water and oil and is used to stabilise emulsions. It is often added to dairy products, salad dressings, condiments, etc. to increase their stability and taste.
Thickener: Sodium alginate can increase the viscosity and consistency of food and improve the texture of food. It is often used in making sauces, soups, frozen products, etc., giving foods a better taste and mouthfeel.
Freeze-thaw stabiliser: Sodium alginate enhances the freeze-thaw stability of foods and prevents texture and taste changes during freezing and thawing. It is often used in frozen foods such as ice cream and frozen desserts.
Swelling agent: Sodium alginate can produce a swelling effect in foods by interacting with calcium ions. It is often used in puffed foods such as puffs, cakes and breads to increase their volume and fluffiness.
