Sodium alginate moon jelly jellyfish candy with thickening agent and coagulant added

The solidification coefficient has0.1to300MmThe volume average particle size and110to300The shape coefficient

Model: Food grade

Packing:25kg kraft paper bag (lined with polyethylene bag)

Appearance: White powder

CAS：9005-38-3

Usage: Thickener, coagulant, stabilizer

Sodium alginate moon jelly jellyfish candy with thickening agent and coagulant added

Sodium Alginate

【 Molecular Formula 】 (C6H7O6Na) n

[Product Molecular Weight] 198.11

Function: Sodium alginate, a polysaccharide, has the required stability, solubility, viscosity, and safety.

Application of Sodium Alginate：Stabilizer; Thickening agent; Emulsifier; dispersant; Gelling agent; Membrane coating agent; Suspension agent.

application field

Food use: ice cream, beverages, imitation food

Feed use: feed binder, pet food binder

Cosmetics: facial mask, cosmetics thickening stabilizer

Sodium alginate moon jelly jellyfish candy with thickening agent and coagulant added

Industry and others: printing paste, water treatment, agriculture, welding electrodes, papermaking, ceramics

sodium alginateusePath:

1. Sodium alginate is widely used as a sizing agent and printing paste for textiles, as well as a thickener, stabilizer, and emulsifier in the food industry

2. Sodium alginate can be used as an emulsifying stabilizer and thickener in various types of food according to Chinese regulations, and can be used in moderation according to production needs.

3. Sodium alginate can be used as a stabilizer; Thickening agent; Emulsifier; dispersant; Gelling agent; Membrane coating agent; Suspension agent.

sodium alginate

1. Used as a stabilizer for ice cream instead of starch and gelatin, it can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugar water ice cream, ice fruit syrup, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dried cheese, etc., use the stabilizing effect of sodium alginate to prevent food from sticking to packaging. It can be used as a cover for dairy jewelry to keep it stable and prevent frosting and puff pastry from cracking.

2. Sodium alginate used in salads（A cold dish）Seasoning sauce, pudding（A sweet Dim sum）Thickener for jam, tomato sauce, and canned products to improve product stability and reduce liquid leakage.

3. Adding sodium alginate in the production of dried noodles, vermicelli and Rice noodles can improve the cohesiveness of the product tissue, make it strong in tension, large in curvature, and reduce the rate of broken ends, especially for flour with low gluten content. Adding sodium alginate to bread, pastries, and other products can improve the uniformity of internal tissue and water retention, and prolong storage time. Adding a thermal fusion protective layer to frozen sweet products can improve aroma dissipation and enhance melting point performance.

4. Sodium alginate can be made into various gel foods to maintain good colloidal form without seepage or shrinkage. It is suitable for frozen food and artificial imitation food. It can also be used to cover fruits, meat, poultry, and aquatic products as a protective layer, avoiding direct contact with air and extending storage time. It can also be used as the icing of bread, filling filler, coating layer of Dim sum, canned food and other self setting forming agents. It can still maintain its original form in high temperature, freezing, and acidic media. It can also be used as a substitute for gelatin to make elastic, non stick, and transparent crystal gummies.

As a beverage/Sodium alginate, a thickener used in dairy products, has unique advantages in thickening: its good fluidity makes the added beverage taste smooth and silky; And it can prevent the phenomenon of viscosity decrease during product disinfection. When using sodium alginate as a thickener, products with higher molecular weight should be used as much as possible, and Ca should be added in moderation. This can greatly improve the viscosity of sodium alginate.（two）Sodium alginate, as a stabilizer for ice cream and other cold drinks, is a high-end stabilizer that can give ice cream and other cold drinks a smooth appearance and smooth taste. Since calcium alginate can form stable thermal irreversible gel, it will not become rough during transportation and storage（Ice crystal growth）There will be no deformation of ice cream caused by temperature fluctuations; At the same time, this ice cream has no odor when consumed, which not only increases the expansion rate but also the melting point, significantly improving the quality and efficiency of the product. The product has a smooth, delicate texture and a good taste. The addition amount is relatively low, usually13 ‰, with a foreign addition of 510 ‰.（three）As a stabilizer for dairy products and beverages, frozen cow's milk stabilized with sodium alginate has a good taste, no stickiness or stiffness, and has stickiness and hysteresis when stirred.

Technical indicators

Sodium alginate should be stored in a dry, clean, and well ventilated environment. Storage temperature below25 ℃. Moisture, heat, and sun protection. It is strictly prohibited to mix with substances to avoid contamination. The storage period is 24 daysThe month.