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.
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.
Sodium alginate, fat and water can be used for the production of fat replacer, and its addition to meat products has the following advantages.
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) |
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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