Sodium alginate was applied in dye-printing grade sodium alginate as paste and applied in food additive as thickener.
A. Printing paste
Sodium alginate has already been used in warp sizing, trimming paste and printing paste for a long time in history while mainly in the printing paste. It has specific function when used as active paste and color paste. Fibre has chemical reactions with active dyestuff to fix it onto the fibre. In dyeing process, the printing paste used should not disturb or join in the chemical reactive linkage otherwise it will be fixed onto the fibre, which makes the dyed fibre feel stiff and fragile and the color is not good. While when sodium alginate acts as the printing paste, it will not affect the dyeing process of active dyestuff and fibre nor produce the defects listed above. Thus it is not only fit for chandar ink but also applying to wool, silk and synthetic fibre's printings.
Middle and low-viscosity sodium alginates are all fit for the paste requirements from sieve-style printing to barrel-type printing. Actually, printing made from low-viscosity sodium alginates is more stable, which makes high-content printing paste possible. This kind of printing paste can produce compact film in drying process so as to increase the coloration rate.
B.
Stability
Sodium acetylide can take the place of amylum and glutin as ice cream's stabilizer for controlling the formation of ice crystal and improving ice-cream's taste. It also can stabilize many mixed drinks such as sweet-water ice, icy fruit juice and freezing milk. Sodium acetylide's stabilization can prevent the glutinousness of wrappage and dairy products such as refined cheese, whipped butter and dry cream. Moreover, as the cover mass of dairy-using food, it can keep the product stable and prevent icing from splitting.
Thickening and emulsification
Sodium acetylide is used as the thickening agent of salad (a cold-dressed food) sauce, pudding (a sweet cake), jam, ketchup and canned products in order to improve their stability and reduce the liquid transudation.
Hydratability
Adding sodium acetylide in producing process of fine dried noodles, vermicelli and rice flour can improve their structural glutinousness, endow them with intensive pull and large camber and reduce the breakage, especially effective for flours with lower gluten content. Adding sodium acetylide in producing process of bread and cakes can improve the homogeneity and water-holding property of their internal organization and extend the storage time. If added in freezing sweet food, the sodium acetylide can provide a thermofusional protection layer, improve taste dissipation and raise the melting point's property.
Sodium acetylide
Sodium acetylide can be made into various gelatin products, which can keep good shape, avoid exudate or contraction and apply to freezing food and artificial shape-imitating food. As a protection layer covering fruit, meat, birds and marine pro