SodiumAlginate Uses In Food Industry
What is SodiumAlginate?
As a thickening and stabilizing agent for food industries and others, sodium alginate has unique functions and advantages.
The primary varieties of alginates used in the food industry areSodiumAlginate, PotassiumAlginate, CalciumAlginate, and Propylene GlycolAlginate.
The primary role of sodium alginate in food processing is gelation, i.e., the formation of edible gels. Secondly, the thickening effect and film-forming properties of alginate are also extensively used in the food industry
Sodium alginate is usually used in the food industry as a thickening agent (for sauces, salad dressings, thickening fruit drinks, etc.),
stabilizer (in ice cream), film-forming agent (for sandwich cakes, frozen fish, meat, etc. to avoid water penetration, candy anti-adhesive packaging, fruit preservation) and water-holding agent (for frozen products and dairy products frozen sweets), etc.
The Main Role of SodiumAlginate in Food
Today we are going to talk about the major roles of sodium alginate in food and the 8 most common sodium alginate uses.
Stability:
Sodium alginate could replace starch and gelatin as stabilizers of ice cream, which could control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks like sugar water sorbet, ice fruit dew, and frozen milk. In many dairy products (such as refined cheese, whipped cream, dry cheese, etc.), the stabilizing effect of sodium alginate could prevent the adhesion of food and packaging, and can be used as a dairy jewelry cover, which can make it stable and avoid the cracking of frosting pastry
Thickening Properties:
Sodium alginate could be used as a thickening agent for salad (a kind of cold dish) dressing, pudding (a kind of sweet snack), jam, tomato sauce, and canned products to improve the stable nature of the products and minimize liquid leakage.
Hydration (Water Retention):
Adding sodium alginate in the production of noodles, wheat flour, and rice flour could improve the adhesiveness of the products, make them strong in tension, bending and reduce the rate of breakage, particularly for flour with low gluten content, the effect is more obvious.
Adding sodium alginate in bread, pastry, and other products could improve the uniformity and water-holding effect of the internal organization of the products and prolong the storage time. Adding sodium alginate to frozen dessert products could provide a protective layer of heat fusion, improve flavor escape, and increase the performance of the melting point.
Gelling Property:
Sodium alginate could be made into a variety of gel food, maintaining good gel structure, without leaking or shrinking, suitable for use in dry frozen food and artificial imitation type food.
It could also be used to cover fruits, meat, poultry, and aquatic products as a protective layer, not in direct contact with air, and prolong storage time.
It could also be used as a self-condensation forming agent for icing bread, stuffing filler, the coating layer of confectionery, canned food, etc.
SodiumAlginate in Ice Cream:
Using sodium alginate instead of gelatin, starch and other stabilizers for frozen food could make the ingredients mixed evenly, easy to stir and dissolve, and can adjust the flow when frozen so that the ice cream products have a smooth appearance and melting characteristics. It also does not require aging time, the expansion rate is larger, the product is smooth, delicate, and has good taste, and the dosage is lower than other commonly used stabilizers.
SodiumAlginate in Bakery Products:
Adding sodium alginate to the bakery products could improve their quality. When used in the production of cookies and omelets, sodium alginate can reduce the breaking rate, which can be reduced by 70 percent to 80 percent, and the appearance of the products is smooth and the moisture resistance is improved; When used in the production of bread and cakes, it could make them swell further, increase the volume, loosen the texture, reduce the crumbs falling off when slicing, and also prevent aging and prolong the shelf life.
SodiumAlginate in Dairy Products and Beverages:
Yogurt is nowadays popular among consumers as a cow's milk product with high nutritional value, and it is also one of the important sources of beneficial lactic acid bacteria.Alginate could act as a stabilizer for yogurt products in a wide range of pH, in the range of pH 3.9-4.9. Propylene glycol alginate is the best stabilizer for such products. Frozen buttermilk stabilized with alginate has a good texture, no stickiness or stiffness, and is sticky and sluggish when it is stirred.Alginate could also prevent the viscosity drop of yogurt products during sterilization. When 0.25 percent to 2 percent of alginates are added to milk, its manufactured products can be stored at high temperatures for 30 days without any change in flavor.
In addition to yogurt products, other beverages could also use alginate. For example, with sodium alginate and saccharin, supplemented with ingredients, a crisp and fruity syrup could be made.The syrups have a smooth, uniform, and good taste and are stable and not easily layered.
SodiumAlginate in Cold Food and Dessert:
Sodium alginate has the ability to form gel easily, so it could be widely used in the production of sweet desserts, specifically for the manufacture of cold milk pudding, pie binders, and frozen desserts. Mix the sodium alginate with the sugar, then dissolve it with water, add the crushed fruit pulp with the color, spices, and other additives, then add the edible organic acid calcium salt solution to form a gel, and then heat it at 70 to 100℃elsius for 2 minutes to make delicious fruit pulp sweets.
SodiumAlginate in Pasta Products:
Since sodium alginate has strong hydrophilic and adhesive properties, it could be added to noodles, pasta, and other noodle products to improve the toughness of the products, reduce the rate of breakage, not sticky after steaming, not rotten soup, resistant to storage and good taste, particularly for flour with low gluten rate.
SodiumAlginate in Beer andAlcoholic Beverages:
The addition of sodium alginate in beer could play a stabilizing role in beer foam, and also increase the transparency and prolong the shelf life. In other liquors such as sake, fruit wine, and champagne, which often appear turbid because of the presence of more acid and pigment, the addition of the right amount of sodium alginate could play a good role in clarification. In addition to this, alginate is able to remove tannins and nitrogenous substances from wine.
SodiumAlginate inArtificial Food:
Alginate could also be used to make artificial food such as artificial jam, margarine, artificial intestine casing, and artificial fruit products. Just mix the needed sweetener with food coloring and spices into the solution of sodium alginate, mix it well and add calcium to form a good artificial jam in a short time; Alginate can be used as a thickener or emulsifier for margarine, generally using propylene glycol alginate, and sometimes sodium alginate.
SodiumAlginate in Meat:
Alginate, as a type of low-calorie healthy polymer polysaccharide extracted from natural seaweed, is steadily entering various fields of medical, health care, and food with its unique thermal irreversible
gelation, excellent thickening stability, water retention, lead health care, as well as other functions. Sodium alginate could form various state gels such as soft elastic, hard and brittle when it meets calcium, and its water retention effect is good, and its anti-freezing and thawing effect is good. Moreover, sodium alginate is a kind of dietary fiber, which could slow down the absorption of fatty sugar and bile salts have the effect of lowering serum cholesterol and blood sugar, and could prevent modern diseases such as hypertension, diabetes, and obesity. It could inhibit the accumulation of harmful metals such as cadmium, strontium, and lead in the intestine, and it is easy to maintain the "self-purification" function of the intestine and a good microbial environment.The Japanese call foods rich in sodium alginate "long-life foods", as well as theAmericans call it a "wonderful food additive".
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