Sodium alginate is a by-product of extracting iodine and mannitol from brown algae kelp or sargassum. Its molecule is composed of β-D-mannuronic acid (β-D-mannuronic, M) and α-L-gulo Uronic acid (α-L-gluronic, G) is connected by the (1→4) bond. The aqueous solution of sodium alginate has high viscosity and has been used as a thickener, stabilizer, emulsifier, etc. in food. Sodium alginate is a non-toxic food and has been included in the United States Pharmacopeia as early as 1938. Sodium alginate contains a large amount of -COO-, can exhibit polyanion behavior in aqueous solution, has certain adhesion, and can be used as a drug carrier for treating mucosal tissue. Under acidic conditions, -COO- transforms into -COOH, the degree of ionization decreases, the hydrophilicity of sodium alginate decreases, and the molecular chain shrinks. When the pH value increases, the -COOH group continues to dissociate, and the hydrophilicity of sodium alginate decreases. The properties increase and the molecular chains stretch. Therefore, sodium alginate has significant pH sensitivity. Sodium alginate can quickly form a gel under extremely mild conditions. When there are cations such as Ca2+ and Sr2+, the Na+ on the G unit undergoes an ion exchange reaction with the divalent cation, and the G units accumulate to form a cross-linked network structure, thus forming Hydrogels. The conditions under which sodium alginate gels are mild, which can avoid the inactivation of active substances such as sensitive drugs, proteins, cells and enzymes. Due to these excellent properties, sodium alginate has been widely used in the food industry and pharmaceutical fields.
Function of Sodium alginate CAS 9005-38-3
As a thickening agent for beverages and dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the drink taste smooth after addition; and it can prevent the viscosity drop during the sterilization process of the product. When using sodium alginate as a thickener, products with larger molecular weights should be used as much as possible, and Ca should be added in an appropriate amount. It can greatly increase the viscosity of sodium alginate.
Sodium alginate is a high-grade stabilizer for ice cream and other cold drinks. It can give ice cream and other cold drinks a smooth appearance and smooth taste. Since calcium alginate can form a stable thermo-irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and ice cream will not deform due to temperature fluctuations. At the same time, this ice cream has no peculiar smell when eaten. It not only increases the expansion rate but also the melting point, significantly improving the quality and efficiency of the product. The product has a smooth, delicate texture and good taste. The addition amount is low, generally 1-3%, and the foreign addition amount is 5-10%.
Sodium alginate is used as a stabilizer for dairy products and beverages. Stable frozen milk has a good taste, no stickiness and stiffness, and is sticky and hysteretic when stirred.
1. Form Sodium alginate is a white or light yellow powder that is almost odorless and tasteless.
2. Solubility Sodium alginate is soluble in water but insoluble in organic solvents such as ethanol. It dissolves in water to form a viscous liquid, and the pH value of 1% aqueous solution is 6-8. When pH=6-9, the viscosity is stable, and when heated to above 80°C, the viscosity decreases. 3. Toxicity Sodium alginate is non-toxic, LD50>5000mg/kg.
4. Gelability Effect of chelating agent on the properties of sodium alginate solution Chelating agent can complex the divalent ions in the system, making sodium alginate stable in the system.
5. Thickening and film-forming properties
(1) As a thickener for beverages/dairy products, sodium alginate has unique advantages in thickening: sodium alginate has good fluidity, which makes the drink after addition have a smooth taste; and it can prevent the viscosity of the product from decreasing during the sterilization process. Phenomenon. When using sodium alginate as a thickener, you should try to use products with larger molecular weights and add an appropriate amount of Ca. It can greatly increase the viscosity of sodium alginate.
(2) As a stabilizer for ice cream and other cold drinks, sodium alginate is a high-grade stabilizer that can give ice cream and other cold drinks a smooth appearance and smooth taste. Since calcium alginate can form a stable thermo-irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and ice cream will not deform due to temperature fluctuations. At the same time, this ice cream has no peculiar smell when eaten. It not only increases the expansion rate but also the melting point, significantly improving the quality and efficiency of the product. The product has a smooth, delicate texture and good taste. The addition amount is low, generally 1-3‰, and the amount added abroad is 5-10‰.
(3) As a stabilizer for dairy products and beverages, frozen milk stabilized by sodium alginate has a good taste, no stickiness and stiffness, and is sticky and hysteretic when stirred.
Use 1: Industrially used as sizing agent and printing paste for textiles. It is also widely used in the food industry as a thickener, stabilizer and emulsifier.
Use 2: Used as emulsion stabilizer and thickener. Our country stipulates that it can be used in all types of foods and should be used in appropriate amounts according to production needs.
In Japan, it is used in ice cream and cold spots to improve shape retention and make the tissue delicate. The dosage is 0.1% to 0.4%. It imparts cohesiveness when making fillings, and its dosage is 0.1% to 0.7%. Because it is a hydrophilic polymer and has strong hydration properties, it is difficult for the moisture adsorbed on the stabilizer to form ice crystals.
In the United States, the dosage is 0.1% ~ 0.5%.
In beer production, it is used as a solidifying remover for copper, coagulating with protein and tannin and then removing it.
Can be made into film for anti-stick packaging of candy.
Use three: Sodium alginate is a highly viscous polymer compound. The difference between it and starch, cellulose, etc. is that it has a carboxyl group, which is a high polyuronic acid formed by the glycoside bond of the aldehyde group of β-D-mannuronic acid. Its functional properties are as follows:
(1) It is highly hydrophilic and can be dissolved in both cold and warm water to form a very viscous and uniform solution.
(2) The true solution formed has softness, uniformity and other excellent properties that are difficult to obtain with other analogues.
(3) It has a strong protective colloid effect and has strong emulsifying power for oils and fats.
(4) Adding aluminum, barium, calcium, copper, iron, lead, zinc, nickel and other metal salts to the solution will generate insoluble alginate. These metal salts are buffers such as sodium and potassium phosphates and acetates, which can inhibit and delay coagulation.
(5) Usually the pH value is 7, which is neutral and can be adjusted between 4-10.
(6) It is a linear polymer electrolyte that can be made into strong fibers (alginic acid fibers) or films, which can prevent cracks.
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