Introduction :
Sodium Alginate is a kind of natural linear macromolecule carbohydrates extracted from brown seaweed.Alginate has unique carboxyl group,making the gluten protein amino cross linking increase the degree of cross linking of gluten,the gluten network structure reinforcement,silty improve dough properties,make the dough soft and sticky.
Standard : GB1886.243-2016
Classification:
FM80 : >800mPa·s
MZ10 : 4000-6000mPa·s
Advantages:
1. Green and Safe : From the sea,extracted from brown algae.
2. Wide adaptability : High viscosity and stability.
3. Strong control ability : Adjusted according to the characteristics of the flour product.
Function:
1. Flour : Prolonging formation and stability time,improving the ductility and reducing the elasticity,having similar effects like improving flour gluten;
2. Noodle : Improving the toughness,reducing the breakage,making the noodle a delicate taste,and clarifying the noodle soup;
3. Cake : Improving the emulsibility,optimizing the organization structure,making the products soft and delicate,and bubbles of the product evenly distribured and easier stripping from model;
4. Bread : Increasing the volume of bread,honeycomb uniform slices are not the dregs,soft texture,slipping;
5. Soft cookies : Invert syrup production,allowing the conversion of sucrose into glucose and fructose.back oil to cookies,to improve the properties of water retention,plasticity,emulsifying of soft cookies;
6. Fermented flour products : Optimizing the structure of gluten,making the product soft and resilient,increasing the volume,smoothing surface and no deformation or collapse;
7. Frozen flour products : Preventing the product from cracking during multi-gelation process & good freeze-thaw stability.
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).
