The Sodium Alginate in Ice-cream
Introduction:
Sodium Alginate is a kind of natural linear macromolecule carbohydrates extracted from brown seaweed,consisting of α - L - Mannuronic acid and β - D - Guluronic acid.Sodium alginate working as ice cream has a more unique performance and high efficiency than gelatin,agar and traditional starch.
Standard : GB1886.243-2016
Application : Ice Cream
Advantages :
The ice cream adding sodium alginate volumetric expansion,high yield,low cost,good benefits;
The ice cream adding sodium alginate paste delicate,taste good;
The ice cream adding sodium alginate under the same conditions,anti-melting ability is triple;
Different stabilizer stabilizing effect on ice cream:
Stable Emulsifier
|
Amount %
|
Expansion %
|
Organizational Structure
|
CMC-Na
|
0.18
|
25
|
Soft and delicate
|
0.30
|
30
|
Fine and smooth
|
Sodium Alginate
|
0.18
|
55
|
Soft and delicate
|
0.30
|
50
|
Soft and delicate
|
Gelatin
|
0.18
|
35
|
Hard
|
0.30
|
35
|
Hard
|
CMC-Na working as a stabilizer resulting mixture is too thin,expansion rate is not ideal;gelatin working asa stabilizer prepared ice cream is hard tissue;sodium algiante working as a stabilizer when the best expansion,and the organizational structure of loose soft ice cream and delicate.
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).