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Qingdao Zhouji Chemical Industry Co., Ltd.
Yantai Zhouji Marine Bio-technology Co., Ltd.
Telephone: 0086-532-68986999
Fax：0086-532-87628899（Qingdao）
0086-535-3883993（Yantai）
Email: zhouji@zhoujichem.com
Office Address: Building 11, Area A, No. 267 Qingshan Road, Licang District, Qingdao City (East of Licang District Government)
Production Base: Hanyang Town Industrial Park, Haiyang, Yantai, China
Functional Food Ingredient
Alginate complexes also have many applications in the food sector. They can be used as stabilizers, thickeners, emulsifiers, etc., and are often added to foods such as jams, condiments, canned goods, cookies, ice cream, etc.
Category：
- Description
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◣ The application in baking food
Recommended product mode Recommended applications Main functional characteristics HZ-M02 Bread
0.1%-1%Increase the specific volume, increase the elasticity
Good water retention,
Improve anti - aging effectHZ-Y01 Cake
0.1%-0.5%Helps to emulsify egg whites
Increase the specific volume, the pores are fine and even, soft and elastic
Easy to strip and smooth appearanceBM 3056 Bread, cake, cookies
Such as bread, cake, or related premix products
0.1%-1%Improve the shape of sauce products
Improve the internal structure of the product to make smooth and delicate
Good thermal stability, reduce the degree of collapse and deformation caused by roastingHZ-SN02 Roast food stuffing and jam
Such as biscuit filling, baked jam, etc
0.1%-0.5%Keep water and shape, make jelly, easy to apply
Smooth and elastic to reduce water precipitation
Resistant to bakeHZ-X07 Jam, baked food fillings
0.1%-1.0%The surface is smooth and elastic, and the paste is filling.
The taste is fine and the water is reduced.◣ Application of compound alginate in flour products
RecommendedApplication Area Functional Characteristics BM A02 Noodles, dry flour pieces; wet noodles, fresh flour pieces, dumpling wrappers, wonton wrappers, flour wrappers; frozen noodles, frozen dumpling wrappers - It can increase the flexibility and toughness of the noodles. It also can increase bending resistance and deduct the chance of broken noodles.
- With the good water retention, it can decrease the losses of water or reduce the surface’s desiccation. The noodles have a good taste with flexibility and can be boiled for a long time without the loss of soup.
BM A04 BM A06 Cereal noodles, cereal fresh flour, cereal steamed bread, steamed buns BM M01 Steamed breads, steamed buns, steamed bread rolls and other barmy flour products; frozen products Improve the internal formations and taste. Increase the volume of products. The surface can be very light, soft and flexible. It can prevent the product aging, shrinking and cracking. BM F01 Instant noodles, instant rice noodles, udon noodles and hot pastes - Reduce the oil absorption rate of flour cake and the rancidity of oil. Improve product’s rehydration, the flexibility and the taste of the noodles. The flour products can be boiled for a long time with a low rate of cracks.
BM T0608 Frozen rice products such like glue puddings. - Increase product viscosity to operate the machines easily. Improve the internal formations and taste. It can prevent the product aging, shrinking and cracking.
◣ Application of compound alginate in meat products
Ingredient list in the series of hams and sausages
Model Application Proper usage Characteristic MY-H03 sausage 0.3-0.8% Keep water and increase the flexibility MY-G02 Kneaded meat product 0.3-0.8% Keep water and oil, increase the flexibility and crisping MY-D05 Used in barbecues 0.3-0.8% Keep water and oil, increase the flexibility and crisping MY-0309 Fat gel 0.3-0.5% Low in fat, low cost, good for health Ingredient list of recombined meats series
Model Application Proper usage Characteristic MY-03A Conglutination of kneaded meat 1.5-2% Low cost, increase the usage of minced meat and the additional value MY-03C Conglutination of kneaded meat 0.3-0.5% MY-NF03 Conglutination of large pieces of meat 0.8-1% High conglutination, wide range of usage, high additional value Ingredient list of frozen products
Model Application Proper usage Characteristic MY-C02 Emulsification of meat balls and minced meat 0.3-0.8% Sharp the product, increase the flexibility, anti-boil and anti-frozen MY-DF01 The minced meat 1-2% Increase the flexibility and crisp MY-G08 Keep the water in the meat product 0.3-0.5% Keep water and oli, decrease the loss of material on taste, increase the rate of finished products HZ-G01 Sharp the product 1-3% Help to sharp the products and deduct oil absorption, keep water and keep fresh ◣ Application of compound alginate in gel products
Recommended model Recommended usages Main characteristic Sodium alginate 0607 Bean jelly series Form the gel and keep water. The algin jelly has a good heat stabiliy with a good taste which can be cooked or just mixed. It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals. Sodium alginate 0605 Crispy pieces series Form the gel and keep water. The crispy algin piece is transparent, has good taste and has low calorie which can be cooked or just mixed. It has the function of feeling satiety, enhancing gastrointestinal motility and removing the heavy metals. Sodium alginate 1406 Microcapsule series - It is beneficial to the storage of strains and active substances. It’s also good to the active substances to be saved in the stomach and these can be released in the intestines which is also beneficial for the body to absorb.
Compound thickener(06)HZ-B08 Baobao balls series Form the film, make the snacks Compound nutrition enhancer LX-I/LX-II Bionic food series Sharp the product, help to sharp the sodium alginate products Compound thickener Other gel products Increase the thickening, sharp the product, keep water
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