The properties of sodium alginate and its application in low-fat meat products.

Sodium alginate is a natural polymer plant polysaccharide extracted from seaweed, its molecular formula (C6H7O8Na) n is mainly composed of sodium of alginate, consisting of alpha-L-Glycelic aldehyde acid (M unit) and beta-D-guloxalic acid (G unit) relying on 1,4-sugar bond inglyopin seinand and composed of different proportions of GM MM, GG fragments.
1. The characteristics of sodium alginate sodium alginate solution: sodium alginate dissolved in water can form viscous glue, when the solution of soluble alginate gradually added to high-priced metal ions (except magnesium, mercury), will improve the viscosity of the solution until the formation of gel.
sodium alginate gel characteristics: Sodium alginate has a unique thermal irreversible gel properties, of which calcium alginate gel is the most widely used alginate gel.
when sodium alginate encounters calcium ions, it can quickly produce thermal irreversible gels.
gel mechanism is the argon base on the molecular chain of sodium alginate can be cross-linked with calcium ions into an "egg box"-like mesh structure to preserve moisture, form a certain strength of the gel, sodium alginate to form a gel diagram see Figure 3;
sodium alginate forms a variety of thermal irreversible gels of varying intensity, from soft to rigid, depending on the concentration and temperature of calcium.
2. The physiological function of sodium alginate is a kind of edible but not digested by the human body macromolecule polysaccharides, it has the role of absorbent, adsorption, cation and gel filtration in the gastrointestinal tract, with the following functions: 1, lower blood pressure, lower blood lipids, lower cholesterol, prevent fatty liver;
3. Application characteristics of sodium alginate 1, thickening: sodium alginate dissolved in water to form a viscous solution, and the protein in the solution will form a soluble complex, so that the viscosity increases, inhibits protein precipitation to form a stable, homogenous system, to achieve thickening effect, to improve the stable properties of products.
2, stability: sodium alginate has a good stability, as a stabilizer of ice cream, can control the formation of ice crystals, improve the taste of ice cream;
3, tissue improvement: sodium alginate can improve the adhesion of the product tissue, improve the homogeneity of the internal tissues of the products and hold water, extend storage time.
4, thermal irreversible gel: The unique functional characteristics of sodium alginate is its ability to form thermal irreversible gels with the reaction of Ca2 plus, or multivalent cations other than Mg2 plus.
can be used in jelly, pudding, gummy, meat products and all kinds of bionic and vegetarian food.
4. The application of sodium alginate in meat products can effectively reduce the water loss of meat products during cooking, improve water retention, and form the characteristics of thermal irreversible gel, which has a good effect on the quality improvement of many meat products.
sodium alginate after the formation of the gel chewing good, with the texture of meat tissue, used in meat products in improving the product production at the same time, can improve the product quality, reduce production costs, improve product quality.
5. With the acceleration of consumption upgrade and the coming of the era of big health, more diversified consumption demand such as nutrition, health and low fat has become the mainstream trend of consumption.
sodium alginate gel fat substitute as polysaccharides from the ocean can reduce the content of fat in food based on maintaining the original taste, flavor and quality of the food.
products made with them not only provide taste characteristics similar to traditional whole-fat foods, but also reduce dietary fat intake.
sodium alginate polysaccharide fat substitutes applied to enemas products, can effectively improve the water retention of muscle gels, improve the hardness and elasticity of the intestines;
compared with other fat substitutes that can form irreversible gels, sodium alginate fat substitutes can form cold gels and emulsified oil preservation effect saparingly, making application convenient and effective.
sodium alginate fat substitutes in meat products through the interaction between protein and protein, as well as polysaccharides and protein sein interaction, cold, heat-induced gels form a complex network structure, improve the system of steamloss loss and water retention, regulate product hardness, elasticity and toughness, so as to its application to low-fat meat products quality improvement provides the possibility, and meat products enterprises to bring low-fat health opportunities.
Source: Moon Algae.