Studies on Use of Sodium Alginate as a Fat Replacer

Use of Sodium Alginate as a Fat Replacer

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Sodium Alginate Fat Replacer (1)

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.

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

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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

Sodium Alginate 600-800cps

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 1:1 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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