Application of Sodium Alginate in Food

Application of Sodium Alginate in Food


As a kind of natural food additives, sodium alginate has wide application and good application prospects in the food industry. The main varieties of alginates applied in the food industry are sodium alginate, potassium alginate, ammonium alginate and propylene glycol alginate.


1. Functional Food

The physiologic function of sodium alginate can be used to produce such kinds of functional food as food with dieting function, with resistance to three highs (namely hypertension, hyperlipidemia, hyperglycemia), and with elimination function of heavy metals. Long-term eating of food containing sodium alginate like a traditional medical formula with so-called blood glucose reducing function, sweet jelly, juice nectar and orange juice will contribute to the treatment of diseases such as hypertension, coronary heart disease, obesity, diabetes and intestinal problems.


2. Meat Products

Sodium alginate can effectively reduce the moisture loss of meat products during the cooking process. Especially when used in hot food products, it has incomparable advantages to carrageenan with thermal reversible property. After sodium alginate forms gel, the products have favorable chewing palatability and the texture properties of meat tissue. Consequently, when used in meat products, sodium alginate can not only help to increase the food yield, but also improve the texture properties, reduce the cost of production and improve the quality of products.


3. Beverages

As a kind of natural water-soluble polysaccharide, sodium alginate is an excellent beverage additive. A certain amount of sodium alginate added to beverages can play a role in thickening and emulsifying.


Advantages of application in beverages:

1). Fruit and vegetable juice

It helps to prevent such beverages from layering and sedimentation within quality guarantee period.

2). Leben

It helps to prevent milk protein from agglutination and sedimentation and prevent addition of other ingredients like fresh fruit juice from sedimentation.

3). Milk Beverages

It helps to prevent grease from floating and protein from sedimentation.

4). Suspended Beverages

The film-forming method of sodium alginate can be used in wrapping fruit and vegetable juice to form suspended particles.

5). Vegetable protein beverages

It helps to prevent milk protein and other solid particles from coagulation and fat from floating.


4. Ice Cream and Jelly

Sodium alginate helps to make ice cream with a high volume expansion ratio, fine and smooth cream, great taste and favorable anti-melting capability. A favorable stabilizing agent can make cold drinks like ice cream produce a smooth appearance, a silky mouth feel. Ice cream with addition of sodium alginate also won’t get rough in storage and people can hardly feel its existence when eating while some stabilizing agents produce ice crystals. As a stabilizing agent in cold drinks like ice cream substituting for gelatin, starch, sodium alginate helps to makes the mixed materials stable, uniform, easy to stir and dissolve. In refrigeration, it can even regulate the flow and enables the products to have a smooth appearance and favorable dissolving performance. Without aging time, the expansion ratio is still relatively high and the products have a fine and smooth taste. Lower than other stabilizing agents in dosage, its general dosage is 0.1%~0.3%.

On March 20th, 2013, posted in: Products and Techniques, Sodium Alginate by Tags:

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