Sodium Alginate in Dairy Product
Introduction:
Sodium Alginate is a kind of linear macromolecule carbohydrates extracted from brown seaweed,having a good thickening,mobility and stability for dairy products,with smooth delicate taste.
General specifications alginate can used for common neutral dairy products,but for tolerance threshold pH value of 3.5,it is limited in some acidic dairy products.Through process improvement of acid-resistant sodium alginate FA series threshold pH value of 2,breaking the conventional sodium alginate in dairy application limitations.
Standard : GB1886.243-2016
Application :
Conventional sodium alginate - cocoa milk,liquid milk,fruit and vegetable drinks, plants protein drinks;
Aciduric sodium alginate - yogurt,acidic milk drink.
Advantages :
1. Extracted from brown seaweed,natural,safe and healthy,low in calories;
2. Great thickening,and good to maintain the desired liquidity and taste;
3. Compatibility with other colloids,and can play a synergistic role;
4. As emulsion stabilizers,can prevent proteins and other solid particles coagulation and floating fat from drink stratification and precipitation phenomena,as a result of extending shelf life;
5. Release flavor well,taste smooth and delicate;
6. Except the above advantages,aciduric sodium alginate also has excellent acid resistance,which can withstand environmental acidity pH below 3.
Package:
25kg(net weight) per bag,with compound package bag(a polyethylene bag as liner and a compound plastic woven bag as the outer layer).
Package:
25kg(net weight) per bag,with compound package bag(a polyethylene bag as liner and a compound plastic woven bag as the outer layer).
