Specifications

Sodium Alginate
Specialized 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.