褐藻胶的功能特性及其在凝胶制品中的应用

The Gel Properties of Alginate and Its Application in Modern Sweets

摘要: 褐藻胶是提取自海带、巨藻等富有价值的褐藻中的多糖类物质，因其具有良好的增稠、稳定和改良品质的作用，在食品行业的应用范围不断拓展。可溶性的褐藻胶水溶液在遇到钙等二价金属离子后可以迅速发生离子交换，生成具有热不可逆性的凝胶，并且把大量的水分锁定在凝胶结构中。利用该凝胶特性，褐藻胶可用于制作果冻、布丁、果蔬膏、凝胶点心馅、凝胶软糖、果汁爆爆蛋等各类凝胶产品，也可以应用于各类肉制品中。褐藻胶还具有调节人体新陈代谢、预防肥胖、降低血糖和血压等功效，CAC规定：按照良好的GMP生产规范，褐藻胶产品均允许在食品中适量使用。褐藻胶在现代凝胶食品中的应用前景非常广阔。

Abstract: Alginate is extracted from seaweed, kelp and other valuable brown algae. Alginate is polysaccha-ride substance having good thickening, stability and improved quality, expanding the application scope in food industry. Soluble alginate aqueous solution can undergo ion exchange rapidly after meeting two valence metal ions such as calcium, generating gel with heat irreversibility, and locking a large amount of water into the gel structure. Using the gel characteristics, alginate can be used to produce jelly, pudding, fruit and vegetable paste, gel dessert stuffing, gel soft sweets, juice exploded eggs and other gel products, and can also be applied to all kinds of meat products. Alginate can also regulate human metabolism, prevent obesity, reduce blood sugar and blood pressure, and other effects. CAC stipulates that according to good GMP production standards, alginate products are allowed to be used in moderate amounts in food. The application prospect of alginate in modern food is very broad.