Xylitol

Sodium Alginate can raise the product's stabilization and decrease the liquid out when it is used in sala(a cold dish)flavoring, pudding(a sweet pstry)jam, tomato ketchup and the canned products.I used sodium alginate from the Texturas series and calcium chloride from foodchem. Needless to say, I’m very fascinated by the texture and the whole process.

Alginic acid belongs to thickeners is an anionic polysaccharide distributed widely in the cell walls of brown algae, where it, through binding water, forms a viscous gum.The monomers can appear in homopolymeric blocks of consecutive G-residues.Commercial varieties of alginate are extracted from seaweed, including the giant kelp Macrocystis pyrifera, Ascophyllum nodosum, and various types of Laminaria.

In recent years, sodium alginate has been used in molecular gastronomy at some of the best restaurants in the world. Ferran Adria pioneered the technique, and it has since been used by chefs such as Grant Achatz and Heston Blumenthal. Sodium alginate is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane.

Sodium alginate works as a cold gelling agent that needs no heat to gel. It gels in the presence of calcium compounds. Most commonly used with calcium chloride to make caviar and spheres. It dilutes while cold with strong agitation. Heat is not needed to produce spherification. Sodium alginate can also be used to produce foams.

I have blogged about the chemistry behind previously.I had to obtain a scale with a 0.1 g accuracy to weigh out 2.0 g of sodium alginate (my first experiments using a normal kitchen food additives failed). The model I got cost about $100 and is inteded for school laboratories.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 suits to make kinds of gel product, which can be kept the fine state, conleakge and contraction.

Other produces:  Caffeine Anhydrous   Monosodium Glutamate (MSG)   I(+)G