Supply Low / Medium / High Viscosity Food Grade Sodium Alginate for Ice Cream

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 :