Food Grade Sodium Alginate Used For Dietary Supplements Treating Acid Reflux And Indigestion

What is Food Grade Sodium Alginate?

Specification:

How Sodium Alginate Functions as a Thermally Irreversible Gel and Water Retaining Agent

Alginate reacts with calcium ions to form a thermally irreversible gel, which can be used in meat enema to improve the texture and slicing performance of the product; used in meatballs, it can significantly improve the crispness and elasticity of the product; used in Coating the surface of barbecued and fried meat products can reduce the loss of juice during cooking, making the product juicy and tender.

1. Thermally Irreversible Gel Formation:

• When Sodium Alginate is combined with calcium ions, it forms a strong gel that does not dissolve upon heating. This thermally irreversible gel provides structural integrity to meat products, maintaining their shape and texture during cooking and storage.

2. Water Retention:

• Sodium Alginate has the ability to bind water effectively, which helps prevent moisture loss in meat products. By acting as a water-retaining agent, it ensures that the meat remains juicy and tender, even after cooking or prolonged storage.

3. Improved Texture and Mouthfeel:

• The gel created by Sodium Alginate not only holds water but also enhances the mouthfeel of meat products, providing a succulent and tender texture that consumers find appealing.

4. Reduces Cooking Loss:

• Meat products often lose moisture during cooking, which can lead to shrinkage and dryness. Sodium Alginate helps reduce this cooking loss by forming a protective layer that retains moisture and prevents the meat from drying out.

Specific applications and functions of sodium alginate in meat products:

Adding sodium alginate to meat products can improve their physical properties, increase viscosity, and enrich their good taste. At the same time, it can increase the adhesion, elasticity, water retention and tenderness of meat products, reduce the loss of nutrients, and improve product quality. Sodium alginate forms a thermally irreversible gel when it meets calcium ions, which can reduce the cooking loss of products and improve water retention.

Its gel has good chewing palatability and has the texture of meat tissue. When used in meat products, it can improve product texture, reduce production costs, and improve product quality while improving product yield.

How to work with Joyful Nutritional

1. Inquiry via email or Whatsapp or Online chat tool to tell us what you need.
2. Our dedicated sales team would response to your needs within 24 hours after receiving your inquiry.
3. COAs or specification sheet would sent to you to check the quality.
4. Price negotiation
5. Sample sent to you for testing and machine trial purpose.
6. Place order
7. Production of your ordered products.
8. Shipping and documentation preparation
9. After sales Service if you have any questions.

Loading capacity:

1. Our loading capacity for bag packed material is 8 tons for 20 foot container, and 20 tons for 40 foot container.

2. The loading capacity for drum packed material is 8 tons for 20 foot container and 16MT for 40 food container.

Packing details and Shelf life:

1. Food Grade PE Bags inside.
2. Carton Drum outside
3. Storage condition: If stored in a room temperature warehouse and in the original packaging, the shelf life is 2-3 years.
4. Shelf life: Our warehouse operates under the SOP of first in and first out principle. We will ship fresh products within 3 months after production date.