Sodium alginate, also known as sodium alginate, kelp gum, alginate, and alginate, is a natural polysaccharide carbohydrate extracted from kelp. It is a white or light yellow granule or powder, almost odorless and tasteless. It is a high-viscosity polymer compound and a typical hydrophilic sol. It is widely used in food, medicine, printing and dyeing and other industries due to its stability, thickening and emulsifying properties, hydration and gelling properties. Because it is actually a kind of natural cellulose, it can slow down the absorption of fat sugar and bile salt, has the effect of lowering serum cholesterol, blood triglyceride and blood sugar, and can prevent modern diseases such as hypertension, diabetes and obesity. It is a popular food additive.
Food grade sodium alginate is mainly used in food, adhesives, stabilizers and molding agents. In food, it is mainly used for imitation food, pasta, beverage, meat products, stuffing, jam, pet food, etc.
Chemical structure:
Sodium alginate (C6H7O8Na)n is mainly composed of the sodium salt of alginic acid, which is composed of a-L-mannuronic acid (M unit) and b-D-guluronic acid (G unit) connected by 1,4-glycosidic bonds and composed of different A copolymer composed of GM, MM and GG fragments in proportion.

Special model for meat products (FM001): It can retain water and oil, increase elasticity, increase crispness, and improve sliceability. At the same time, making bionic fat can reduce costs and is beneficial to health. When recombining meat products, it can also improve the utilization rate of minced meat, with high bonding strength and wide range

Special model for dairy products (FM011); can be used as a stabilizer for milk, yogurt, cheese, etc. Adding an appropriate amount of sodium alginate to milk can significantly increase the taste without stickiness and stiffness. Especially adding 0.0 to yogurt can maintain and improve the shape of its curd, prevent the phenomenon of viscosity drop during high-temperature sterilization, and can also be used as a thickening and emulsifying agent for margarine.

Special model for noodle products (FB001): Added in the production of noodles, it can significantly increase the viscosity, prevent brittleness, and increase the gluten value to a certain extent. Effectively reduce the rate of broken ends, resistant to boiling and foaming, with a delicate, lubricated and chewy taste. When producing pasta and cakes such as bread, it can prominently prevent aging and drying, reduce chipping, and have a good taste. Enhance dough gluten strength and improve dough air holding performance. Increase the specific volume of the cake, the pores are fine and uniform, soft and elastic. Easy to release and smooth appearance.

 

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