Four Major Role of Sodium Alginate in Food

 

Two of the main role of sodium alginate is formation of edible gel, which is also called gilation. The second role is thickening effect and film foaming properties are also widely used in food products in the industry. Here are four characteristics of sodium alginate that are widely used by food makers.

1. Stability

In addition to stabilizing mixed beverages such sugar water sorbet, ice fruit dew, and frozen milk, sodium alginate can replace starch and gelatin as an ice cream stabilizer, reducing ice crystal formation and enhancing ice cream flavor.

2. Hydration (Water Retention)

When making noodles, wheat flour, and rice flour, adding sodium alginate can increase the adhesion of the goods, make them strong in tension, bend, and lower the incidence of breaking. The impact is more pronounced for flour with low gluten content.

3. Thickening Properties

To increase the stability of the products and lessen liquidity, sodium alginate can be used as a thickening agent in salad dressing, pudding (a type of sweet snack), jam, tomato sauce, and canned goods.

4. Gelling Property

In order to retain good gel structure, without leaking or shrinking, sodium alginate can be used to create a range of gel foods that are ideal for use in dry frozen food and fake imitation food.

The advantages of sodium alginate over other hydrocolloids in meat products are unparalleled due to its special cold gelation and thermal irreversible gelation properties. These properties can effectively increase the crispness, elasticity, and water retention of meat products while also making them more dense and delicate.

Coming across a reliable supplier for sodium alginate can be challenging, connect with Cape Crystal for ordering the food ingredients of your choice. Visit https://www.capecrystalbrands.com/ or dial us at 908-273-5600 to make the order.