What Are the Applications of Sodium Hepta Gluconate?

The molecular formula of sodium hepta gluconate is C6H11O7Na, with a molecular weight of 218.14. In the food industry, sodium hepta gluconate is used as a food additive to impart acidity, enhance flavor, prevent protein denaturation, improve undesirable bitterness and astringency, and replace salt to create low-sodium or sodium-free products. Research on sodium hepta gluconate is mainly focused on improving production processes and reducing costs. Currently, TOPFINE CHEMICAL's sodium hepta gluconate, as an effective food additive, is widely used in the food processing industry and can be categorized into the following applications:

Sodium Hepta Gluconate Regulates Food Acidity

Adding acid to food can enhance food safety because acids are a primary means of preventing microbial contamination in refrigerated foods. When used in combination with high-temperature or high hydrostatic pressure treatments, acids can reduce energy consumption, thus lowering costs.

However, adding acid to food or beverage formulations can decrease palatability due to increased acidity, limiting the food industry's ability to fully utilize acids as preservatives. Sodium hepta gluconate is formulated as a sodium salt mixture (with sodium chloride and sodium acetate) to interact with citric acid, lactic acid, and malic acid.

Sodium hepta gluconate adjusts the pH of citric and malic acids, effectively reducing their sourness without introducing an overly salty taste. This demonstrates that sodium hepta gluconate can significantly suppress the acidity of citric and malic acids even at relatively high acid levels. In the food industry, sodium hepta gluconate is widely used in the beverage sector to ensure product quality while protecting beverage components from damage caused by excessive heat during traditional sterilization methods, saving energy as well.

Sodium Hepta Gluconate as a Salt Substitute in the Food Industry

Sodium hepta gluconate is mainly used in food applications such as salt-free products and bread. Research has shown that using sodium hepta gluconate as a salt substitute in bread fermentation not only enables the fermentation of low-sodium bread but also achieves salt reduction without compromising the overall flavor and shelf life of the bread.

Sodium Hepta Gluconate Improves Food Flavor

Flavor is a key sensory attribute in food evaluation. Recent studies have shown that sodium hepta gluconate can improve bitterness, with sodium gluconate salts inhibiting bitterness to varying degrees in compounds and their binary mixtures.

When applied in different doses along with zinc lactate salts to caffeine, sodium hepta gluconate was found to suppress the bitterness of caffeine, demonstrating its ability to regulate bitter flavor compounds.

Additionally, reports suggest that adding a certain amount of sodium hepta gluconate during meat processing can effectively improve the beany odor in soy products. Research has also found that during seafood processing, adding a specific amount of sodium hepta gluconate can reduce fishy odors, enhancing the appeal of the food. Compared to traditional masking methods, this approach is more cost-effective.