Sodium Alginate food grade

Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where it, through binding water, forms a viscous gum. In extracted form it absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water.Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.

Nowadays, it is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.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 which belongs to thickeners is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane.

Sodium Alginate is a natural amylose carbohydrate distilled from alga. It is widely applied to food, medicine, textile, printing and dyeing , paper-making and daily chemicals as thickener , emulsifier, stabilizer and binder etc. Sodium Alginate is exploring more in food application, especially since 1980s forward.

It is not only a safety food additive, but also a basis material of modelling food or dietary food. As the natural cellulose, it can slow the absorption of fatty sugar .and bilesalt , reduce serum cholesterol , triglyceride in the blood. and blood sugar to prevent high blood pressure , diabetes and adiposity, the modern diseases, as well as control the accumulation of noxious metals , such .as Sr , Cd and lead . Its importance has been increasingly recognized by home and abroad, so Japanese call the food rich in sodium Alginate ” longevity food “, while Americans call it “magic food additives.

Sodium alginate is easy to use and sets at any temperature and is soluble in hot and cold water. When mixed with calcium compounds does not need heat to gel.Assigned the food additive number 401 according to the Codex Alimentarius and is derived from natural ingredients. Avoid contact with skin and eyes.

Other thickeners: Carrageenan   CMC    Pectin

Par Xylitol le mardi 21 juin 2011

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