Product Description
Sodium alginate is a by-product after extracting iodine and mannitol from kelp or sargassum of brown algae. Its molecules are β- D-mannuronic acid( β- D-mannironic, M) and α- L-glucuronic acid( α- L-guluronic (G) is a natural polysaccharide that is connected by the (1 → 4) bond and has the stability, solubility, viscosity, and safety required for pharmaceutical excipients. Sodium alginate has been widely used in food industry and medicine.
As a thickening agent for beverages and dairy products, sodium alginate has unique advantages in thickening: sodium alginate has good fluidity, making the added drinks taste smooth; And it can prevent the phenomenon of viscosity decrease during the product disinfection process. When using sodium alginate as thickener, try to use products with large molecular weight and add appropriate amount of calcium. It can greatly improve the viscosity of sodium alginate.
Sodium alginate is mainly used as medicine, such as sodium alginate, which has the effect of anticoagulation, lowering blood fat and blood viscosity. In addition, it has many functions, including industrial application, algal gel and other forms of hemostatic agents can be made, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spray hemostatic agent, etc.
In addition, adding sodium alginate in the production of dried noodles, vermicelli, and Rice noodles can improve the cohesiveness of the product tissue, making it strong in tension, large in curvature, and reduce the rate of broken ends, especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, pastry and other products can improve the uniformity of internal tissues and water holding capacity of products, and extend the storage time.
RIZHAO HUIZHAN COMMERCIAL & TRADING CO.,LTD.
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