Food Additives Sodium Alginate Used As Thickener And Stabilizer In Baked Products

What is Food Grade Sodium Alginate?

Sodium Alginate is a widely used food additive known for its effective thickening and stabilizing properties. Derived from brown seaweed, it has become an essential ingredient in the baking industry due to its ability to enhance the texture, stability, and overall quality of baked goods. At Joyful Nutritional, we manufacture high-quality food grade sodium alginate specifically formulated to meet the needs of baked product manufacturers, ensuring consistent results and superior performance.

Sodium Alginate is a natural polysaccharide extracted from brown algae. It has the ability to form gels when exposed to calcium ions and acts as a thickener, stabilizer, and gelling agent in a wide range of food products, including baked goods. Sodium alginate is valued for its versatility in providing structure and improving the texture of products, ensuring that they maintain their desired shape, consistency, and mouthfeel.

Specification:

Advantages of our Sodium Alginate

Why sodium alginate can be used in baking products?

1. Improvement of the texture of bread and pastries:

Sodium alginate can enhance the stability of the gluten network structure, improve the gas holding performance of fiber dough, and improve the stability of fiber dough during fermentation. This helps to increase the specific volume of bread, make the bread honeycomb structure uniform, soft and elastic, and has anti-aging effect, extending the shelf life of the product.

2. Thickening and stability of baked jams and fillings:

After sodium alginate is dissolved in water, it reacts with calcium ions to form a gel, which has good heat resistance and water holding and water locking properties. In baking, it is used to improve the plasticity of jams, prevent melting and slurry during high-temperature baking, and maintain the original nutrition, flavor and taste of the fillings.

3. Fiber reinforcement in bread:

Sodium alginate can increase the dietary fiber content in bread and give the product more functional properties. At the same time, it can also interact with gluten protein, enhance the stability of the gluten network structure, and improve the gas holding performance of fiber dough.

4.Use in bread making:

In the process of bread making, the amount of sodium alginate added is generally 0.1-0.5% of the total flour. It can be mixed with high-gluten flour, whole grain flour and other dry materials and used directly, or dissolved into a solution of about 1% and then added with water and dough.

Applications of Sodium Alginate in Baked Products

1. Cakes and Muffins

In the production of cakes and muffins, sodium alginate is used to improve texture, provide structure, and maintain moisture. It ensures that the final product has a light, airy texture while preventing it from drying out quickly. It also helps achieve a more uniform rise, enhancing the overall appearance of the baked goods.

2. Bread and Dough-Based Products

Sodium alginate is commonly added to bread and other dough-based products to stabilize the dough and improve the final texture. Its moisture-retaining properties help produce bread that is soft and chewy, and it also extends the freshness of the product by preventing it from going stale.

3. Pastries and Custards

In pastries and custard-based baked goods, sodium alginate ensures a smooth and consistent texture. It prevents the separation of ingredients during baking and helps maintain the structure of the filling, resulting in a stable and well-textured product.

4. Gluten-Free Baked Goods

For manufacturers of gluten-free baked products, sodium alginate is a valuable ingredient as it helps mimic the texture and structure typically provided by gluten. It improves the elasticity and cohesiveness of the dough, making it easier to handle and producing a more appealing final product.

Why Choose Joyful Nutritional’s Sodium Alginate?

1. High Purity and Consistency

At Joyful Nutritional, we produce food grade sodium alginate that is of the highest purity and consistency. Our products are rigorously tested to ensure they meet the exact specifications required for use in the baking industry, ensuring reliable and repeatable results for every batch.

2. ISO22000 and GMP-Certified Facilities

Our manufacturing facilities are ISO22000 and GMP-certified, guaranteeing that our sodium alginate is produced under strict quality control standards. This ensures that our products are safe for use in food production and meet the highest global food safety standards.

3. Customizable Formulations

We understand that each product formulation is unique. That’s why Joyful Nutritional offers customized sodium alginate formulations to meet the specific needs of your baking products. Whether you require specific gelling strength or viscosity, we can tailor our products to fit your exact requirements.

4. Reliable Supply Chain

With a strong and reliable global supply chain, Joyful Nutritional ensures that our clients have continuous access to high-quality sodium alginate. We are committed to providing timely deliveries and ensuring that your production schedules are always met.

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.