CN103637035A - High-gel-strength algin and preparation method for same - Google Patents
High-gel-strength algin and preparation method for same Download PDFInfo
- Publication number
- CN103637035A CN103637035A CN201310686309.6A CN201310686309A CN103637035A CN 103637035 A CN103637035 A CN 103637035A CN 201310686309 A CN201310686309 A CN 201310686309A CN 103637035 A CN103637035 A CN 103637035A
- Authority
- CN
- China
- Prior art keywords
- algin
- glucolactone
- product
- calgon
- gel strength
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010443 alginic acid Nutrition 0.000 title claims abstract description 89
- 229920000615 alginic acid Polymers 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 33
- PASHVRUKOFIRIK-UHFFFAOYSA-L calcium sulfate dihydrate Chemical compound O.O.[Ca+2].[O-]S([O-])(=O)=O PASHVRUKOFIRIK-UHFFFAOYSA-L 0.000 claims abstract description 32
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000007689 inspection Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 238000005070 sampling Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000004945 emulsification Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 18
- 238000012856 packing Methods 0.000 description 8
- 238000005303 weighing Methods 0.000 description 8
- 239000003292 glue Substances 0.000 description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 5
- 230000002427 irreversible effect Effects 0.000 description 5
- 239000003094 microcapsule Substances 0.000 description 5
- 235000010413 sodium alginate Nutrition 0.000 description 5
- 239000000661 sodium alginate Substances 0.000 description 5
- 229940005550 sodium alginate Drugs 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 238000001879 gelation Methods 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- AEMOLEFTQBMNLQ-AZLKCVHYSA-N (2r,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-AZLKCVHYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-SYJWYVCOSA-N (2s,3s,4s,5s,6r)-3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound O[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-SYJWYVCOSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000227647 Fucus vesiculosus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses high-gel-strength algin, which comprises the following raw materials in percentage by mass: 55 to 60 percent of algin, 5 to 10 percent of sodium hexametaphosphate, 20 to 25 percent of calcium sulfate dihydrate and 50 to 10 percent of glucolactone. When the product forms an equal amount of gel, a small amount of algin is used, so that the using amount of the algin can be reduced, and the product is low in cost, high in gelling speed, uniform in gelling and high in toughness; the raw materials in the formula are easily available, and the product is low in heat and nontoxic; due to the addition of the glucolactone, the product is easy to swell and high in flexibility, and tastes good; the product has effects of curing, thickening, emulsification, suspension, stabilization and food dryness prevention when being added into food, and has the characteristics of high formability and easiness for shaping; a preparation method for the product is convenient and easy to operate, and manpower and material resources are greatly saved; the using amount of the algin is small, and the raw materials in the formula are easily available, so that the production cost is directly lowered.
Description
Technical field
The present invention relates to a kind of food additives, particularly a kind of take sodium alginate as main component, the character that can improve food and structure, production method is simple and lower-cost high-gel strength algin.
Background technology
Algin is a kind of material extracting in brown alga class algae.Algin links by 1.4 glycosidic bonds (part is 1.5 glycosidic bonds) the polysaccharide soluble-salt forming respectively or alternately with each other or randomly by beta-D-mannuronic acid and α-L-guluronic acid.Algin is extensively present in the cell membrane of hundreds of brown algas such as bulk kelp, sea-tangle, bladder-wrack and sargassum, and most forms with calcium salt and magnesium salts exist.Algin can be used as the emulsifying agent of medicine and cosmetics and the sizing material of adhesive, the stabilizing agent of emulsification system, the thickener of the thickener of the dispersant of tablet, food, fabrics printing and dyeing slurry, arrangement slurry and paper etc.; Also can be made into medical operation line, ion-exchange fibre and fire-proof fabric fiber.
Algin runs into calcium ion can there is rapidly ion-exchange, generates gel.This characteristic because algin has has purposes very widely when making food, but major part is heated to uniform temperature, can melt, and affects local flavor and the quality of product.So algin has wide market prospects as heat irreversible glue.
Publication number is that the patent of invention of CN102150767A discloses the composite edible glue material that forms heat irreversible gel after a kind of thermosol, comprises following component, by mass percentage: microcapsule granule 10%～60%; Set retarder 2%-20%; Alginate 30%～70%, it also discloses the preparation method of this edible glue: microcapsule granule mixes by a certain percentage with alginate, phosphate, makes composite edible glue material.This composite edible glue material is added to the water after the solution temperature that is heated to microcapsule wall material, and microcapsule granule discharges the gelling agent of parcel, under phosphatic deferred action, reacts form heat irreversible type calcium alginate gel with alginates.Although this formula can be produced the composite edible glue of heat irreversible, its gel strength is lower, and mouthfeel is also inferior.Prepare this edible glue and need to prepare in advance microcapsules, method step is various, complex manufacturing, and the manpower and materials of consumption are larger, and production cost is higher.
Summary of the invention
The present invention is directed to the deficiency of prior art, provide a kind of character and structure, the nutritional labeling of increase food that can improve food, production method is simple and lower-cost high-gel strength algin.
Technical scheme of the present invention is: a kind of high-gel strength algin, and the mass percent of its each component of raw material is: algin 55%-60%; Calgon 5%-10%; Calcium sulphate dihydrate 20%-25%; Glucolactone 5%-10%.
The preparation method of above-mentioned high-gel strength algin, is characterized in that, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 10-30 minute, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product.
The invention has the beneficial effects as follows:
1, product of the present invention is when forming equivalent gel, and sodium alginate consumption is few, can reduce the use amount of sodium alginate, and low price and product gelation rate are fast, gel homogeneous, good toughness;
2, formula material of the present invention easily obtains, product low-heat is nontoxic, adds glucolactone, make its more easily expanded, suppleness is high, mouthfeel good;
3, product of the present invention add in food its function for solidifying, thickening, emulsification, suspension, stable and prevent food drying, there is formability good, easily moulding feature;
4, in the present invention's formula, add appropriate six inclined to one side sodium sulphate and glucolactones, can prevent that precipitation from appearring in sodium alginate and calcium sulphate dihydrate in gel process, both controlled gelation rate, make again gel homogeneous.
5, the topmost effect of product of the present invention is high gelation and heat irreversible, forms edible gelinite, is bordering on solid, to keep the shape of moulding, after heating, do not melt, thereby it is a kind of good food additives.
6, the preparation method of product of the present invention is easy, and easy operating has been saved a large amount of manpower and materials, and sodium alginate use amount is few, and formula material is easy to get, and has directly reduced production cost.
The specific embodiment
Embodiment 1:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 55%;
Calgon 10%;
Calcium sulphate dihydrate 25%;
Glucolactone 10%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 10 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 2:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 60%;
Calgon 10%;
Calcium sulphate dihydrate 20%;
Glucolactone 10%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 30 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 3:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 60%;
Calgon 5%;
Calcium sulphate dihydrate 25%;
Glucolactone 10%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 15 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 4:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 57%;
Calgon 8%;
Calcium sulphate dihydrate 25%;
Glucolactone 10%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 20 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 5:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 60%;
Calgon 10%;
Calcium sulphate dihydrate 22%;
Glucolactone 8%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 25 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 6:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 58%;
Calgon 9%;
Calcium sulphate dihydrate 25%;
Glucolactone 8%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 25 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 7:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 58%;
Calgon 10%;
Calcium sulphate dihydrate 22%;
Glucolactone 10%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 30 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Embodiment 8:
A high-gel strength algin, the mass percent of its each component of raw material is:
Algin 60%;
Calgon 10%;
Calcium sulphate dihydrate 25%;
Glucolactone 5%.
The preparation method of above-described high-gel strength algin, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 30 minutes, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product;
5) finished product is by metering packing requirement weighing and bagging.
Claims (2)
1. a high-gel strength algin, is characterized in that, the mass percent of its each component of raw material is:
Algin 55%-60%;
Calgon 5%-10%;
Calcium sulphate dihydrate 20%-25%;
Glucolactone 5%-10%.
2. the preparation method of high-gel strength algin according to claim 1, is characterized in that, comprises the following steps:
1) by formula rate, take algin, calgon, calcium sulphate dihydrate and glucolactone;
2) algin is crushed to the order number needing;
3) algin, calgon, calcium sulphate dihydrate after pulverizing are put into mixing tank with glucolactone and fully stirred, mix;
4) continue to stir 10-30 minute, until mix completely, after inspection by sampling is qualified, obtain high-gel strength algin finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310686309.6A CN103637035A (en) | 2013-12-16 | 2013-12-16 | High-gel-strength algin and preparation method for same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310686309.6A CN103637035A (en) | 2013-12-16 | 2013-12-16 | High-gel-strength algin and preparation method for same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637035A true CN103637035A (en) | 2014-03-19 |
Family
ID=50242443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310686309.6A Pending CN103637035A (en) | 2013-12-16 | 2013-12-16 | High-gel-strength algin and preparation method for same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637035A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110981989A (en) * | 2019-12-19 | 2020-04-10 | 青岛聚大洋藻业集团有限公司 | Production process of sodium alginate with low calcium content |
| CN116918861A (en) * | 2023-06-14 | 2023-10-24 | 华南理工大学 | Sodium alginate-based gas carrier and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB883976A (en) * | 1959-01-30 | 1961-12-06 | Gen Foods Corp | Edible food product and process for preparing the same |
| CN102783589A (en) * | 2012-08-28 | 2012-11-21 | 青岛海之林生物科技开发有限公司 | Formulated gelatinizing powder and application thereof |
-
2013
- 2013-12-16 CN CN201310686309.6A patent/CN103637035A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB883976A (en) * | 1959-01-30 | 1961-12-06 | Gen Foods Corp | Edible food product and process for preparing the same |
| CN102783589A (en) * | 2012-08-28 | 2012-11-21 | 青岛海之林生物科技开发有限公司 | Formulated gelatinizing powder and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 甘纯玑等: "一种用途广泛的食品添加剂-褐藻胶", 《生物化学与生物物理进展》 * |
| 过菲等: "羊栖菜多糖中褐藻酸钠溶液的流变性质和胶凝性质", 《无锡轻工大学学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110981989A (en) * | 2019-12-19 | 2020-04-10 | 青岛聚大洋藻业集团有限公司 | Production process of sodium alginate with low calcium content |
| CN116918861A (en) * | 2023-06-14 | 2023-10-24 | 华南理工大学 | Sodium alginate-based gas carrier and preparation method and application thereof |
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Application publication date: 20140319 |