Studies on Use of Sodium Alginate as a Fat Replacer
Use of Sodium Alginate as a Fat Replacer
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What is Sodium Alginate
Sodium alginate, a natural polymer polysaccharide extracted from deep-sea brown algae (kelp, macroalgae, etc.), has excellent thickening, stabilizing, water-holding, gelling, emulsifying and film-forming properties, and can be used in combination with a variety of colloids, which can effectively improve the quality of meat products and has important applications in the processing of meat products.
Use of Sodium Alginate
Sodium alginate is often used in the food industry as a thickening agent (for sauces, salad dressings, thickening fruit drinks, etc.), stabilizer (in ice cream), film-forming agent (for sandwich cakes, frozen fish, meat, etc. to prevent water penetration, candy anti-adhesive packaging, fruit preservation) and water-holding agent (for frozen products and dairy products frozen sweets), etc.
Why can alginate be used as a fat substitute?
Based on the principle that sodium alginate can form a thermally irreversible gel when it meets calcium, the compound thickener developed using sodium alginate, calcium and other excipients has good gelation properties.
Sodium alginate, fat and water can be used for the production of fat replacer, and its addition to meat products has the following advantages.
- Cost reduction, able to reduce the cost by about 40-50%.
- Healthy and low-fat: replacing part of the fat, reducing the amount of animal fat by about 50%.
- Improving texture: forming thermally irreversible gel, ensuring stable product structure, crispness, oil and water retention.
- Uniform texture and good segmentation. It can be applied in salami, Canton sausage, Harbin large red sausage, Taiwan baked sausage, ham sausage and other products.
Recipe of Sodium Alginate as Fat Replacer
Products | Suggested Dosage | Use Method | Remark |
Sodium Alginate Blends | 1%-3%（4% max） | Use directly | Steps: Pouring sodium alginate blends into water, dissolve by heating, pour the liquid gel into mold and leave for at least 3-4 hours to form a thermal irreversible gel |
1%-2% | Use with calcium | Steps as above Remarks 1. Calcium sulfate or calcium lactate. 2. The ratio of sodium alginate and calcium is usually 1:1Â or 1:0.5. For example, 1% of alginate + 1% (or 0.5%) of calcium. 3. Also need to add chelating agent (such as sodium tripolyphosphate, sodium hexametaphosphate) |
Application Case: High Temperature Low-Fat Sausage
Ingredients | Ratio |
Pork | 35% |
Chicken | 14.8% |
Starch | 8% |
Salt | 1.8% |
Soybean isolated protein | 2.8% |
Spices | 0.3% |
Compound phosphate | 0.3% |
White granulated sugar | 1.5% |
Sodium alginate/Compound thickener  | 0.2%-0.8% |
Ice water | 35% |
Reference Process: Raw meat - Thawing - Selection - Grinding - Mixing and marinating (fat replacer) - Chopping (or tumbling) - Filling - Cooking - Cooling - Finished product
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