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.

Sodium alginate is widely used as thickeners, stabilizers, binders in food, medicine, textile, printing and
dyeing, paper making, daily chemical products and others.

Used in food
Sodium alginate food grade can be used as stabilizer to replace starch and gelatin in ice cream, at the
same time,
it can control the formation of ice crystals and improve the taste of ice cream.

Sodium alginate food grade can be made into a variety of gel food for it can maintain good colloidal
form and restrain exudate or contraction.
It is also suitable for frozen foods and Man-made food. It can replace agar to make crystal candy with
characterics of flexible, non-stick teeth and transparent.

(A) As thickener of beverage / dairy, sodium alginate has a unique advantage: the good mobility which
makes the drink added sodium alginate taste smooth.
When using sodium alginate as a thickener, you should try to use the product with large molecular
weight and appropriately add Ca which can greatly increase the
viscosity of the sodium alginate.

(B) When used as stabilizer of ice cream and other cold drinks, sodium alginate is a high-end stabilizer.
It can make ice cream and cold food have a smooth appearance and silky taste. Calcium alginate can
form stable heat irreversible gel,
therefore it does not get roughened (the growth of ice crystals) in the process of transportation and
storage,
and ice cream does not distort caused by temperature fluctuations. At the same time, when eat this ice
cream, there is no peculiar smell.
It not only improves the expansion rate but also raises the melting point, which helps the product
quality and efficiency improved significantly.
The product has silky and delicate mouthfeel as well as good taste. The added amount is relatively low,
generally 1 to 3 ‰, and foreign dosage is between 5 to 10 ‰.

(C) When used as stabilizer of dairy and beverage, the frozen milk stabilized by sodium alginate tastes
good, have no sticky feeling and rigid sense,
and when stirring, there is no viscous and a sense of hysteresis.

In Food Industry

(1). Stabilizer
As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate E401 can avoid
of ice crystal and make the product tasty. It also applies to the mixed drinks, such as ice lolly,
iced fruit juice and iced milk, etc. When adding some into dairy products like refined cheese,
canned cream and dry cheese, the final product will not stick to the package. Moreover, Sodium
Alginate can keep the product fine and avoid of splitting open if it is used as a cover of mild
food.

(2). Thickener and Emulsion

Sodium Alginate E401 can raise the product’s stabilization and decrease the liquid out when it is
used in salad flavoring, pudding jam, tomato ketchup and the canned products.

(3). Hydration
Sodium Alginate will make noodle, vermicelli or ice powder have a strong cohesiveness, pulling,
bending and reduce breaking, special suitable in the less gluten content of wheat flour. Sodium
Alginate E401 also can equal the products’ internal form and hold water so that it can be kept for
a long time. Adding some into iced sweet products, Sodium Alginate E401 will come into being
a protecting cover against heated quickly, and it can quicken the flavor sending forth, raise
melting point of the products.

(4). Coacervation
Sodium Alginate E401 suits to make kinds of gel product, which can be kept the fine state, non-
leakage and contraction. So it also fits iced products and man-made products. Using this specific
property, it can be used as a cover for fruit, meat and seaweed products away from air and keep it
stored longer. In addition, it also can be used as the sugar coating of bread, the cover of filling
and cake and the auto-coagulant of canned food, which will not change in high/low temperature
and acid conditions. It also can replace carrageenan to make a crystal soft sugar, elastic, unstick,
transparent.