Introduction:
Sodium Alginate is a kind of natural linear polymer carbohydrates extracted from algae plants such as kelp,consisting of (1→4) - D - Mannuronic acid (M) and α(1→4) - L - Guluronic acid (G).FW60 is blended by sodium alginate and other additives such as calcium salt,which can form a hot irreversible gel,helping custard cream to maintain good shape as high temperature.It’s safe and healthy for food.
Standard : GB26687-2011
Type : FW60
Application : custard cream,mayonnaise and so on.
Advantages:
1. Extracted from the marine plants.safe and healthy;
2. The formation of heat irreversible gel,makes sure that the cream is hot deformed in the baking process;
3. Emulsify the oil,so that the oil kept in the gel,the heating cannot melt;
4. Has a strong water retention capacity,the gel structure changes the water into bound water,water activity decrease.
Instructions:
Take the quantity of 100kg cream for example:
1. Take FW 60 1kg,and premixed with other powder;
2. Put the premixed powder into hot water at 55℃,keep heating for 15min;
3. Continue the next step after the paste forms.
Dosage : It is recommended to add 1% of the cream.
Precautions :
FW60 is a hydrophilic colloid,with strong water absorption capacity,so it must be mixed with other powder,or dissolved in water with a colloid mill.
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).
