FM30 Food Grade

Introduction：

Sodium Alginate is a kind of linear macromolecule carbohydrates extracted from brown seaweed. It consists of α-L-Mannuronic acid and β-D-Guluronic acid. The molecules abundantly contains carboxyl group, which can conjugated protein and form gel by reacting with calcium salt.

Standard：GB1886.243-2016

Application：casing firm

Advantage：

1. Rapid reaction with calcium salt and forming process.

2. Adjustable strength and good permeability.

3. Good bacteria resistance, helping prevent microbial invasion.

4. Preventing fat absorption in the body.

Method：

1.Add sodium alginate into organic solvent and mix, then dissolve into 2-4% aqueous solution.

    2. After one-night de-bubble, the mixed liquor as well as the meat stuffing can be put into the groove.

        3. Spray 5% CaCl₂ solution onto the launder firstly, and then spray sodium alginate to form.

    4. Then meat stuffing discharges with casing firm covered.

Dosage：The thickness of casing firm can be adjusted, according to the need.