Modern Gastronomy: A to Z
Additional information:
It is a component of many mineral salts and foodstuffs.
It is indispensable for living organisms. There are approximately 1.4 g per kg in the human organism.
It regulates the osmosis of cells and in enzyme activations. Its excessive consumption is related to high arterial pressure (hypertension).
There are two ways of taking it: •• Directly, in the form of salt (sodium chloride). •• By consumption of foodstuffs. The foodstuffs that contain most sodium are cheese, processed meats, and other processed foods.
Sodium alginate (E-401) additives—gelling agents additives—thickening agents additives—stabilizers What is it? An organic salt derived from fibrous carbohydrates used as gelling and thickening agents and as a stabilizer. It has the properties of a hydrocolloid. Where does it come from? How is it obtained? It is extracted by physicochemical treatments of brown algae (Macrocystis, Fucus, Laminaria ascophyllum, etc.), which are found in cold-water seas and oceans. Form: Powder. Additional information:
For gelling, the sodium alginate needs to react with calcium salts.
The gel that is formed is thermoirreversible, i.e., on heating it does not return to a liquid state, unlike others such as carrageeenan and fish glue gelatins. General uses:
In the retail food industry: It has many applications, in particular, the restructuring of cheap and nutritious products that have little attraction for consumers in their original state, giving them a new and pleasing appearance. Examples: derivatives of surimi such as “crab sticks,” etc., canned vegetable products (preserves, jellies, jams, etc.), ice creams, etc. 200
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