Sodium Alginate Powder Used As Embedding And Gelling Agent In Desserts

What is Food Grade Sodium Alginate?

Sodium alginate, also known as sodium alginate, kelp glue, algin, alginate, is a white or light yellow powder or granule, odorless, tasteless, easily soluble in water, and its aqueous solution is a viscous colloid, insoluble in organic solvents such as alcohol. The molecular formula is C5H7O4COONa)n. It is widely used in food, medicine, textile, printing and dyeing, papermaking, daily chemical industry and other industries. In the food industry, it is mainly used as a stabilizer, thickener, emulsifier, dispersant and coagulant in the processing of cold drinks, cakes, candies, instant drinks, foods, etc.

Sodium Alginate is a natural gelling and thickening agent that forms a gel when it reacts with calcium ions. This gelation property allows it to be used in desserts to create smooth, delicate textures, enhance stability, and improve the consistency of the final product. As a gelling agent, sodium alginate can be used in both hot and cold processes, making it versatile across various dessert applications.

Sodium Alginate is a versatile natural polysaccharide derived from brown seaweed that has found widespread use in the food industry, particularly as a gelling and embedding agent. Its unique ability to form gels when exposed to calcium ions makes it an ideal ingredient for a variety of desserts. At Joyful Nutritional, we produce high-quality sodium alginate powder, which is perfect for use in desserts such as gels, jellies, and custards, as well as for molecular gastronomy applications.

Specification:

Application of Sodium Alginate in Desserts

1. Production of Popping Pearls:

Sodium alginate reacts with calcium ions to form calcium alginate gel, which is used to wrap juice to form popping pearls with a unique taste. This technology is used in desserts to increase the taste and visual effects of food.

2. Jam and Spreadable Jam:

Sodium alginate is used to make solidified jam and spreadable jam. It can improve the texture of jam, giving it moderate gel strength and brightness, while maintaining good spreadability, and can be used as a substitute for pectin.

3. Custard Sauce:

In the production of custard sauce, sodium alginate combines with casein in dairy products to form a thermally irreversible gel, which increases the heat resistance of the sauce and prevents oil-water separation or shrinkage deformation during heating.

4. Acidic Milk Beverage:

Sodium alginate is used to solve the precipitation and stratification problems in acidic milk beverages. A small amount of addition can improve the stability and taste of the beverage. These applications not only demonstrate the versatility of sodium alginate in desserts, but also highlight its important role in improving food quality and taste.

The main role of Sodium alginate in food

1. Stability Sodium alginate replaces starch and gelatin as a stabilizer for ice cream, which can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed drinks such as sorbet, ice sorbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, and dry cheese, use the stabilizing effect of sodium alginate to prevent the adhesion between food and packaging. It can be used as a covering for dairy accessories to keep it stable and prevent the icing from cracking.

2. Thickening Sodium alginate can be used as a thickener for salad (a kind of cold dish) sauce, pudding (a kind of dessert), jam, ketchup and canned products to improve the stability of the product and reduce liquid exudation.

3. Hydration Adding sodium alginate to the production of noodles, vermicelli, and rice noodles can improve the adhesion of the product tissue, make it strong in tension, large in bending, and reduce the breakage rate, especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, pastries and other products can improve the uniformity of the internal structure of the product and the water holding effect, and prolong the storage time. Adding it to frozen dessert products can provide a thermal fusion protective layer, improve the fragrance escape, and increase the melting point performance.

4. Gelling Sodium alginate can be made into various gel foods, maintaining a good colloidal form, without exudation or shrinkage, and is suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, without direct contact with air, and prolong the storage time. It can also be used as a self-gelling agent for bread icing, stuffing, dessert coating, canned food, etc. It can still maintain its original shape in high temperature, freezing and acidic media. It can also replace agar to make elastic, non-sticky, transparent crystal soft candy.

Why Choose Joyful Nutritional’s Sodium Alginate?

1. Premium Quality and Purity

At Joyful Nutritional, we are committed to producing high-quality sodium alginate that delivers consistent results in dessert applications. Our food grade sodium alginate is thoroughly tested to meet the highest standards of purity, ensuring its safe use in various food formulations.

2. ISO22000 and GMP Certified Facilities

Our manufacturing facilities are ISO22000 and GMP-certified, ensuring that our sodium alginate meets international food safety standards. This guarantees that our products are produced under strict quality control, making them safe and reliable for use in dessert production.

3. Customizable Formulations

We understand that different desserts require different gelling properties. Joyful Nutritional offers customizable sodium alginate formulations to meet your specific needs, whether you require a specific gel strength or viscosity for your dessert product.

4. Reliable Supply Chain

With a robust global supply chain, Joyful Nutritional ensures a stable and reliable supply of sodium alginate for dessert manufacturers. We guarantee consistent quality and timely deliveries, supporting your production needs without interruptions.

5. Technical Expertise

Our team of experts provides full technical support to help you integrate sodium alginate into your dessert production processes. Whether you need assistance with formulation or advice on achieving the desired texture and consistency, Joyful Nutritional is here to support your success.

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.