Seaweed jelly food manufacturing method

Seaweed jelly is made from natural seaweed and processed into noodles. But it is not easy to save.
Method: Dissolve 50g of sodium alginate in 850mL of water to prepare a viscous solution. The viscous liquid was spread on a plastic film to a thickness of 2 mm and soaked in 500 mL of a 10% calcium chloride solution for 10 min to obtain an alginic acid gel.
The gel was cut into 2 mm wide strips, soaked in an aqueous solution of calcium chloride at a concentration of 100 g/L for 5 minutes, and rinsed again with running water for 10 minutes. The remaining calcium chloride was washed away to obtain 900 g of noodle-like alginic acid gel. .
Separately, 27.2 g of potassium phosphate, 27.2 g of sodium acetate, 12.4 g of sodium metaphosphate, and 16.8 g of sodium hydrogencarbonate were respectively dissolved in 2000 mL of water, and 200 g of noodle-like alginic acid gel was further added and bulked. The resulting food has the same taste as the natural seaweed jelly.

Gallnut Extract

Chinese Gallnut Extract also known as Chinese gall or nutgalls. It is a plant excretion produced when irritants are released by the larvae of gall insects, such as those of the Cynipidae family, the gall wasps. Oak trees are the major commercial source of medicinal gallnuts.


Function and application of Gallnut powder:

1. With the function of antioxidant and antimicrobial;
2. With the function of treating chronic diarrhea and dysentery
3. With the function of enhancing immunity.
4.It has the effect on improving the body disease-resistant ability, liver and gastrointestinal systemfunction;
5. With the function of dispelling heat, diuretic, eliminating irritability, cooling blood and detoxification;



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