بازرگانی محبی
  • Home
      • English
      • Persian
  • Sell raw material
    • food improvers
    • food emulsifires
    • food sweeteners
    • food stabilizers
    • food colors
    • vitamins
    • antioxidants
    • food anti-foams
    • starchs and dextrines
    • food industry enzymes
    • oils and fats
    • proteins
    • food fibers
    • food flavors and essenses
    • cocoa cottage
    • food preservatives
    • others
    • edible acids
  • Food industry machinery
  • Your sell offer
  • Services
    • foreign trade orders
    • consultation, instullation, formulation
  • Special Features
    • technical guide products
      • food sweeteners
      • food flavors and essenses
      • food stabilizers
      • food industry enzymes
      • vitamins
      • antioxidants
      • food anti-foams
      • food improvers
      • food emulsifires
      • oils and fats
      • fibers
      • food colors
      • starchs and dextrines
      • proteins
      • cocoa cottage
      • preservative
    • National Standard Index
    • Food Ingredients Dictionary
  • News
    • exhibition news
    • food industry news
  • About us
  • Contact Us

Tel : +9821-22369842

  • English
  • Persian

alginate

  • Print
  • Email
25 March 2016
Hits: 2510

Sodium Alginate is a natural polysaccharide product extracted from brown seaweed that grows in cold water regions. It is soluble in cold and hot water with strong agitation and can thicken and bind. In presence of calcium, sodium alginate forms a gel without the need of heat.Sodium Alginate is used in the food industry to increase viscosity and as an emulsifier. It is also used in indigestion tablets and it has no discernible flavor.

not affected by temperature. Gel is heat stable up to 150 °C (302 °F) but prolonged heat treatment at low or high PH may destabilize the gel. does not gel at PH below 3.7  and above 10.

  In the food industry, sodium alginate is used as thickener in sauces, syrups and toppings for ice cream. By thickening pie fillings with sodium alginate, softening of the pastry by liquid from the filling is reduced. Water-in-oil emulsions such as mayonnaise and salad dressings thickened with sodium alginate are less likely to separate into their original oil and water.

Sodium alginate is also used as stabilizers in ice cream. The addition of sodium alginate reduces the formation of ice crystals during freezing, giving a smooth result.

Another use of sodium alginate is to form films of sodium or calcium alginate and fibres of calcium alginates.

formula : (C6H8O6)n

E number : E400

 

wikipedia & www.molecularrecipes.com

Newsletter

Please put your email, to receive Our News
طراحی و پشتیبانی گروه طراحان وب تکتا
Top