What is sodium gluconate? Is sodium gluconate harmful to your health? What is the function of industrial grade sodium gluconate? Is he safe? How is it in the food industry? Read the article to take you to understand it.
Industrial glucose is not dangerous.
Industrial glucose is whole sugar or food grade glucose. . White block solid, sweet. Solid ≥ 80%, de ≥ 95. The products are widely used in sewage treatment, medicine, chemical industry, food, microbial fermentation and other industries
Sodium gluconate is non-toxic.
Through conventional biochemical treatment, sodium gluconate and its chelates with heavy metal ions in water can be quickly and completely degraded.
sodium gluconate is generally used alone, but it can also be used in combination with other retarders such as carbohydrates and phosphates. Sodium gluconate is a crystalline powder. Its production conditions are appropriately specified and controlled. The compound is chemically pure and non corrosive. The mass is constant. These characteristics can ensure that it has reliable and repeatable results in application.
Sodium gluconate in food industry,as gelatinizing agent,thickener,deflocculant used in health food such as ice cream, beverage, form food, meat product, jam, etc.
A stabilizer in meat products by increasing meat water-binding capacity and improving its firmness and sliceability. Meanwhile, sodium gluconate is a replacement of phosphates.
Let’s take a look at whether food grade sodium gluconate is harmful to your health.
Sodium gluconate regulates the acidity of food
Sodium gluconate can improve food safety by adding acid to food. Acid is the main form to prevent microbial pollution in frozen food. Using acid can reduce energy consumption, cost and palatability
Sodium gluconate is prepared into a sodium salt mixture (sodium chloride and sodium acetate are added respectively) and used for citric acid, lactic acid and malic acid respectively, It was found that sodium gluconate mixture had a moderate inhibitory effect on the acidity of citric acid and malic acid (pH 4.4), but had little effect on the acidity of lactic acid.
Sodium gluconate regulates the pH of citric acid and malic acid, so as to effectively reduce the sour taste. In the food industry, sodium gluconate protects beverage ingredients from damage caused by excessive temperature caused by traditional sterilization methods and saves energy.