Low / Medium / High Viscosity Food Grade Sodium Alginate for Ice
Cream
Sodium alginate is applied as stabilizer for ice cream replacing
starch and gelatin, capable of controlling the ice crystallization,
improving ice creams taste as well as stabilizing mixed drink such
as sweet water ice, fruit ice milk, frozen milk and so on.
Thickening and emulsification
Sodium alginate is used as thickener for salad sauce, pudding,
preserve, tomato sauce and canned products to enhance the stability
of products and reduce liquid effusion.
Hydratability
The addition of sodium alginate into fine dried noodle, bean
vermicelli and rice noodle can effectively improve products tissue
cohesiveness, strength its flexibility and bending force and reduce
broken end rate. In particular, it presents obvious effect over
flour containing relatively low percentage of gluten.
Gelling
Sodium alginate can be added into various gelated foods in hopes of
keeping favorable colloid form, avoiding liquid seeping and
shrinkage. It is particularly suitable for production of frozen
foods and man-made iminating foods
Details information please send us emal.
Description :
1. Appearance : Light yellow or Milk white color
2. Mainly Usage : Thickener / stabilizer /Covering agent
3. Viscosity / Mesh : as required
Competitive Advantage :
