Applications and usage of sodium alginate in various foods
Published Time：
2025-04-22
Sodium alginate is a white to light brownish-yellow powder; it is almost odorless and tasteless. It is mainly composed of sodium salts of alginic acid, a polysaccharide biopolymer. It has many characteristics such as wide sources, non-toxicity, easy degradation, and good biocompatibility.
Sodium alginate is a white to light yellowish brown powder; almost odorless and tasteless. It is mainly composed of sodium salts of alginic acid, a polysaccharide biopolymer, with characteristics such as wide source, non-toxicity, easy degradation, and good biocompatibility.
Sodium alginate dissolves in hot and cold water to form a viscous colloidal solution, and is a hydrophilic gelling agent with very strong water absorption capacity. It has low calorific value, non-toxicity, easy expansion, high flexibility, and good thickening, stability, gelling, foam stability, anti-aging, and flocculation promoting effects.
Applications and usage of sodium alginate in various foods:
Adding it to various noodles can significantly increase the viscosity and prevent brittleness of the food, making the product strong, tough, delicate in texture, and chewy, with a dosage of 0.2%~0.5%.
In ice cream, it can maintain the shape and fineness of the product, with a dosage of 0.1%~0.5%.
In bread and cakes, it increases the expansion rate, making the product soft and elastic, with a dosage of 0.1%~1%.
Used in dairy products and beverages, it can improve the taste of the product and improve the curd shape of yogurt. The dosage is 0.25%~2%.
It is also used in candies, cold foods, and food fillings, where it improves the taste and has good gelling properties.
Tags：
Previous Page
Share to
Telephone：
Company Email：
Address：
Hanyang Town Industrial Park, Haiyang, Yantai, China
Main Products
Can't find the product you're looking for? Contact us!
If you need to consult our products, please leave your contact information to us, and we will contact you within 24 hours.