《已传done-物理性质》由会员分享，可在线阅读，更多相关《已传done-物理性质（2页珍藏版）》请在金锄头文库上搜索。
1、物理性质sodium alginate polymer海藻酸钠聚合物：海藻酸钠系/3无水右旋甘露蜜醛酸钠 的聚合物。1 .形态海藻酸钠为白色或淡黄色粉末，几乎无臭无味。2. 溶解性海藻酸钠溶于水，不溶于 乙醇、乙醍、氯仿等有机溶剂。溶于水成粘稠状液体，1%水溶液pH值为6-8 o当pH=6-9时粘性稳定，加热至 80 C以上时则粘性降低3. 毒性sodium alginate toxicity:海藻酸钠无毒，LD505000mg/kg。4. 凝胶性螯合剂（sodium alginate chelation ）对海藻酸钠溶液性质的影响 ：螯合剂 可以络合体系 中的二价离子，使得海藻酸钠能稳定于体
2、系中。5增稠性和成膜性（一）作为饮料/乳品等的增稠剂海藻酸钠在增稠方面有独特的优势：海藻酸钠良好的流动性，使得添加后的饮品口感柔滑；并且可以防止产品消毒过程中的黏度下降 现象。在利用海藻酸钠作为增稠剂时，应尽量使用分子量较大的产品，适量添加 Ca。可以大大提高海藻酸钠的黏度。（二）作为冰淇淋等冷饮的稳定剂海藻酸钠是一种高档的稳定剂，它可使冰淇淋等冷饮食品产生平滑的外观、柔滑的口感。 由于海藻酸钙可形成稳定热不可逆凝胶，因而在运输、储藏过程中不会变粗糙（冰晶生长），不会发生由于温度波动而引起的冰淇淋变形现象；同时这种冰淇淋食用 时无异味，既提高了膨胀率又提高了融点，使得产品的质量和效益都有显著提
3、高。 产品口感柔滑、细腻、口味良好。添加量较低，一般为 13% ,国外添加量为5一10%。（三）作为乳制品及饮料的稳定剂用海藻酸钠稳定的冰冻牛乳具有良好的 口感，无粘感和僵硬感，在搅拌时有粘性，并有迟滞感。Sodium alginate polymersodium alginate toxicitysodium alginate chelationSodium alginate Physical propertySodium alginate polymer1. Appearance: white or light yellow powder and almost with no smell.
4、2. Solubility: soluble in water and insoluble in organic solvent like ethanol, diethyl ether etc. When dissolved in water it will form a sticky liquid. pH of 1 % of this solution is 6-8 and stickiness will be stable when pH becomes 6-9 and will decrease when is heated to 80 C 3. sodium alginate toxi
5、city: LD505000mg/kg4. jelly character: chelation （sodium alginate chelation） could combines the ions in the solution therefore makes sodium alginate stable in the system.5. character of thickness and film formationA: as thickener for beverage and diary, sodium alginate enjoys unique advantage: the e
6、xcellent fluidity brings smooth taste to the drinks and could effectively prevent viscosity from decreasing when the products are sterilized. When sodium alginate is used to work as thickener, the one with bigger molecular and with add of appropriate amount of calcium could effectively increase the
7、viscosity.B: For stabilizer to be used for ice-creams, sodium alginate is relatively high grade. It could bring smooth appearance and soft taste to the products. The gelatin that sodium alginate formed is stable and irreversible against temperature; this can avoid the ice-creams becoming roughening
8、during transport and storage, being out of shape because of variance of temperature. At the same time this kind of ice-cream tastes no off-smell with both expansion rate and melting point increased. The amount of addition is small, 1 3%o in China and 5 1O%o out of China.C: When used as stabilizer for diary, beverage and frozen milk, sodium alginate could make these products taste good, sticky less and stiff less. When the products are stirred some feeling of viscidity and hysteresis
