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The use of Pectin:

The main use for Pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. Until 2002, Pectin was one of the main ingredients used in Kaopectate, along with kaolinite. Pectin is also used in throat lozenges as a demulcent. In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices. Also, it is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea.

Jam, jelly, jelly: from gelation, finished fine, flexible and resilience, increase the flavor, so smooth and refreshing taste. Ice Cream: from emulsion stability, product taste and delicate, smooth. Yogurt, lactic acid, fruit juice: stabilizing, thickening effect, extend product shelf life, with natural fruit flavor. Melting grilled food: special gas to improve dough, enhance the taste. Extend shelf life.

Pectin is better known for its jam-setting qualities and as being a component of dietary fibre. Other food carbohydrates such as beta glucans are considered to be bioactive and their anti-cancer action can be attributed to different types of carbohydrate.Pectin is alway used in food cooking as thickeners.

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We have brand Fufeng, Deoson, Meihua. Xanthan Gum also known as yellow gum, Xanthan gum is a thickening agent. Xanthan Gum is generally safe,to replace gluten,xanthan gum is also being used in baked products.

Usage of food grade Xanthan gum:
In food industry,mostly Xanthan gum ( E415,11138-66-2 ) is used in sauces and salad dressings. Although Xanthan gum is not a kind of emulsifier, by stabilizing the emulsion Xanthan gum helps to prevent oil separation , Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum used in frozen foods and beverages, in many ice creams, xanthan gum helps create the pleasant texture. xanthan gum often used in toothpast, to keep the product uniform,where Xanthan gum serves as a binder. in gluten-free baking Xanthan gum is also selected . Since the gluten found in wheat must be omitted, For the reason to be achieved with the gluten, Xanthan gum is used to give the dough or batter a stickiness. to replace the fat and emulsifiers found in yolks ,Xanthan gum helps thicken commercial egg substitutes made from egg whites. for those swallowing disorders ,Xanthan gum is also a good method of thickening liquids , since xanthan gum does not change the color or flavor.
Used by the fermentation, Xanthan gum is a thickener. stable in one. Performance of the most superior biological glue,Xanthan gum is thickener,emulsion, suspension. with the number of groups, Xanthan gum E415 molecule pyruvate side chain ends , have a great impact on its performance. E415 xanthan gum food grade has a long-chain polymer of general performance, but E415 contains more than the average molecular functional groups, under certain conditions will show unique properties. not to the performance under the conditions of different characteristics, Xanthan gum conformation in aqueous solution is diverse.

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Nowadays, Sodium Alginate is also used in the biological experiments for the immobilization of cells to obtain important products like alcohols, organic acids, etc.Sodium alginate is combined with calcium lactate or similar compound to create spheres of liquid surrounded by a thin jelly membrane as thickeners.Sodium Alginate is a natural amylose carbohydrate distilled from alga.As the natural cellulose, It slow the absorption of fatty sugar .and bilesalt , reduce serum cholesterol , triglyceride in the blood.

Sodium Alginate Application in the food:
Food grade sodium alginate in lieu of starch, gelatin stabilizers for ice cream, can control the formation of ice crystals to improve the taste of ice cream, but also the stability of the sugar ice cream, ice sherbet, frozen mixed drinks such as milk. Many dairy products, such as refined cheese, whipped cream, dry cheese such as the stabilizing effect of the use of sodium alginate to prevent food and packaging with adhesive, can be used as a dairy jewelry covering it to remain stable and to prevent icing cakes skin cracking. Sodium alginate for the salad (a salad) sauce, pudding (a dessert), jam, ketchup, and canned products, thickener, in order to improve the stability properties of the products, and reduce fluid leakage. Sodium alginate can improve the adhesion of the products the organization added to the noodles, vermicelli, rice production, so that tensile strength, bending degree, reduce breakage rates, especially for low-gluten flour, the effect is more obvious. Adding sodium alginate, bread, cakes and other products to improve the homogeneity of the products of the internal organization of the water retention effect, extend the storage time. Add the frozen confectionery products can provide the heat fusion layer of protection to improve the flavor oven to improve the performance of the melting point. Sodium alginate can be made into a variety of gel food, maintain the colloidal form, does not occur exudate or contraction, suitable for frozen food and Man-made food. Can also be used to cover the fruit, meat, poultry and aquatic products as a protective layer, not in direct contact with air to extend the storage time. Also as bread, sugar, pie filling, snacks coated cap rock, canned food, self-curing agent. The artificial egg can still be in the high temperature, freezing and acidic media dimension by adding sodium alginate to hold their original shape. Also instead of agar made from flexible, non-stick teeth, transparent crystal candy.



In pharmaceutical preparations

Sodium alginate as early as 1938 had income of the United States Pharmacopoeia. The alginate income in 1963 British Pharmacopoeia. Alginic acid is insoluble in water, but into the water to swell. Therefore, traditionally, sodium alginate as a tablet binder, while the alginate is used as a rapid release tablets disintegrant. However, sodium alginate tablets nature depends on the amount placed in the prescription, and in some cases, sodium alginate may promote the collapse of the tablet. Sodium alginate can join in the granulation process, rather than in the form of a powder after granulation to join, so that the production process easier. Compared to the use of starch, the greater mechanical strength of the system into a film. Sodium alginate suspensions, gels, and the production of concentrated emulsion matrix of fats and oils. Sodium alginate for some liquid drugs can enhance the viscosity, improve solids suspension. Propylene glycol alginate can improve the stability of the emulsion. Controlled release drug delivery system in the health care account for a very important position. Water-soluble drug particles separated from the colloidal media before the time to be minimized to ensure maximum drug loading. However, this water-insoluble drugs are not important. They found that the drug release and solubility of the drugs used. One researcher reported that the swelling of the alginate gel particles with pH sensitivity, such as particles in distilled water or acidic media (pH1.5KCl-HCl) did not change, the rapid swelling in pH7.0 phosphate buffer, size larger. Sodium alginate on the acid-sensitive This feature is useful to drugs allows drug against acid attack, and in the small intestine dry Swelling allows drugs to the desired rate of release. Another researcher through the controlled release preparation containing diclofenac sodium solution will be sodium alginate cross-linked with glutaraldehyde into ethanol under acidic conditions (slightly soluble in water) sodium alginate small ball. Embedding rate of 30% to 71%, and its value depends on the preparation conditions. Temperature during preparation of the ball or to extend the exposure time of the cross-linked material, make the embedding rate, the drug release time.

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Alginic acid and its salts (calcium, magnesium and sodium) are naturally present in the cell walls of brown seaweed. The most used species for the production of alginic acid and its salts are Macrocystis, Ascophyllum, Durvillaea, Ecklonia, Laminaria, Lessonia, and Sargassum. (1)

Generally, sodium alginate is made by the reaction of sodium carbonate with alginic acid. The brief manufacturing process are as follows (2):

Washing seaweed with water and acid to move water-soluble substances, such as sodium chloride, potassium chloride, colors, mannitol and soluble proteins.
Convert insoluble ingredients (alginic acid and calcium alginate) to soluble sodium alginate by adding sodium carbonate, and then remove cellulose (insoluble) by filtration.
Convert sodium alginate to alginic acid by adding acid or calcium chloride to form calcium alginate first and then wash with acid.
Neutralization with sodium carbonate, and followed up by the process of drying, granulation or sieving.
Specification
Other names
Algin gum
Alginic acid, sodium salt
CAS number 9005-38-3
Chemical formula (C6H7NaO6)n
Molecular weight 10 000 -600 000 (typical average)
Properties
Appearance
White to yellowish brown filamentous, powder or granular, nearly odorless and tasteless.

Structure
Sodium alginate chemical structure
Image Source

Sodium alginate is a polymer of polysaccharide mainly made of α-L-guluronic acid (G unit) and β-D-mannuronic acid (M unit) connected by α ( 1→4) glycosidic bonds.

The ratio of M/G (were related to the species of seaweed and the harvested season) will affect the viscosity, gelling capability and gel strength.

Solubility
Dissolve in hot or cold water to produce a viscous colloidal solution while calcium and magnesium alginate does not soluble insoluble in ethanol.

Viscosity
Generally, the viscosity depends on:

Degree of polymerization
The molecular weight of the sodium alginate polymer
Temperature
Concentration
Presence of polyvalent metal cations
This property can be used as a thickener and the viscosity (1% solution) of its food grade can vary from 4 to 1000 mPa·s.

PH
Ph ranges from 4.0-10.0 in its food applications.

Gelling
A heat-stable gel would be formed with acids or multivalent cations, e.g. calcium, copper, and lead ions.

A calcium salt is commonly used to react with a sodium alginate solution to form a gel in which polymers are cross-linked by calcium ions, such as in the production of jelly.

The following image is the gel before and after heating, and we can see the alginate gel is heat stable than the gels of gelatin, carrageenan and agar.

sodium alginate gels before and after healting
Image Source

Gel synergy: a firmer gel occurs by the combination of sodium alginate with pectin. Such gels are thermo-reversible compared with thermally stable sodium alginate (with calcium ions) gels.
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Sodium Hexametaphosphate detailed application, Sodium Hexametaphosphate heating system with sodium fluoride sodium monofluorophosphate, Sodium Hexametaphosphate used in meat products, fish sausage, ham, etc., can improve the water holding capacity, higher end of the , prevent fat oxidation. SHMP for miso, soy sauce to prevent discoloration, increased viscosity, shorten the fermentation period, adjust the taste. E452 for fruit drinks, soft drinks, can increase the juice yield, increased viscosity, inhibit the vitamin C decomposition. E452-10124-56-8 for ice cream can increase the swelling capacity, increase capacity and enhance emulsification to prevent the paste damage, improve the taste and color. SHMP for dairy products, beverages to prevent the gel precipitation. E452 add beer to clarify wine, to prevent turbidity. E452 for beans, canned fruits and vegetables can be a stable natural pigment to protect the food color. In addition, E452-10124-56-8 solution sprayed on the cured meat, it can improve the performance. E452 also in industrial production as a water softener, such as the E452 used in dyeing and finishing, and play a role in soft water.

Food grade Sodium Hexametaphosphate-SHMP:
There will be food grade E452 trace heavy metals such as lead, and arsenic, arsenic can cause depigmentation of skin, color, keratosis and cancer-based chronic systemic poisoning; food grade Sodium Hexametaphosphate there is a certain level of fluoride, low concentrations of fluoride can cause chronic poisoning and skeletal fluorosis, E452 can reduce calcium in the bones, leading to bone sclerosis and osteoporosis.
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