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Sodium alginate by alaw ah
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Sodium alginate by ALAW AH
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| Article Posted: 10/01/2013 |
| Article Views: 48 |
| Articles Written: 1 |
| Word Count: 214 |
| Article Votes: 0 |
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Sodium alginate |
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Health,Food & Beverages,Fitness
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sodium alginate allows the formation of gels or thickened material: it is therefore a gelling. It has no special taste, so it may be associated with many foods without problem. sodium alginate is found in the form of a white powder called E401 in the trade, but it comes from brown algae. These algae are most often aquarium. This is gelling in the presence of calcium, even in small quantities, which is why it can react with water. sodium alginate takes prompt action and cold, so it has some advantages. However, we can note a few significant drawbacks: sodium alginate is not easy to use. It is rapidly and irreversibly and therefore requires a good measure of employment conditions: calcium salts, hardness of tap water, weighed, quick preparation temperature. It is a stable gelling cold and heat. Economic, it allows a wide range of textures from fresh, highly liquid. sodium alginate is used to form the beads technique sphérification. These beads should be consumed shortly after production, the risk of losing the liquid inside the spheres. They can be stored, but only in wet conditions. sodium alginate is a long chain consisting of carboxyl (-COO) (group consisting of calcium atoms) and Na ion which makes electrically neutral.
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