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Sodium alginate in Food Industry
A. Stabilizer
-when used as a stabilizer in ice cream, sodium alginate can avoid forming of ice crystals and will make the product tastier.
B. Thickener and Emulsion
-can raise stabilization and decrease liquid when used in cold dishes, sweet pastry and canned products.
C. Hydration
- can make noodle, vermicelli or ice powder have strong cohesiveness, pulling , bending and reduce breaking, specially suitable in the less gluten content of wheat flour.
D. Coacervation
-can be used to keep gel-like products in a fine state. Can also be used as covering for fruit, meat and seaweed products to keep air out and longer storage.