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Specifications
Sodium AlginateSpecialized for Flour Product
Wide Adaptability
Easy to handle during the process
High safety
CBH -- Sodium Alginate, a natural polysaccharide, is extracted from kelp-like Phaeophyceae. Sodium Alginate has numerous functionalities in food industry, such as thickening agent, stabilizer, emulsifier, texture improver, anti-retrogradation of starch and gel agent, due to its special chemical construction and excellent properties. Alginate can be widely applied as a natural additive in various kinds of food, such as wheat flour, noodles, frozen flour products, bakery, etc.
Advantages:
ü Naturally extracted, with high safety and health care functions;
ü Multi-functionalities;
ü Easy to handle;
ü Custom-tailored according the requirements of clients;
ü Certified by ISO 9001, ISO22000, KOSHER and HALA, approved by FDA.
Applications:
1. For Flour, it can be applied to various kinds of flour:
prolong the stabilizing time of dough;
improve the ductility and reduce rebound resilience;
the effect of addition of alginate in flour is equal to the effect of improving the gluten value.
2. For Bakery, it can be applied to bread, cakes, brownies, etc:
Optimize the gluten structure of dough;
Improve bake stability;
Delay aging of bread;
Keep cakes soft and porous;
Extend the shelf life
3. For Noodles, it can be applied to Vermicelli, Instant noodles, Macaroni, Udon, etc:
Smooth chewy mouthfeel;
Inhibit breakage;
Improve texture;
Improve yield.
4. For Frozen Food, it has the following benifits:
Freeze-thaw stable;
Improve yield;
Resist starch stalling;
Reduce syneresis;
Significantly enhance functionalities of low gluten flour.
Types:
MZ20: applicable for low protein flour of bakery
MZ10: wide stability and adaptability, applicable for all kinds of flour
Furthermore, we CBH can supply a series of alginate products.
For more technical details and information, please contact us freely.
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