Content :

Appearance: Milk white to light yellow or light brown powder or granular
Application: Sodium alginate is used to replace starch, gelatin as the stabilizer of ice cream, controlling the formation of ice crystals and improving the flavor of ice cream. It can also stabilize mixed beverages like sugar ice cream, sherbet, frozen milk etc. Many dairy products such as refined cheese, whipped cream, cream cheese, rely on the stabilization of sodium alginate to prevent the attachment of food and packaging materials .If it is used as the covering of milk on ornaments, the sodium alginate can make it stable and prevent icing sugar pastry cracking.
Sodium alginate is used as thickening agent of salad-dressing, pudding, jam, ketchup and canned products, to enhance the stability of products and reduce fluid exudation.
Adding in sodium alginate while making fine dried noodles, vermicelli, rice flour can improve the adhesion of products tissue, making them with high tensile strength, curvature, reducing the end breakage rate, especially obvious for low gluten flour. Adding in bread, cakes and some other products can improve the uniformity and water retention ability of these products internal organizations, and extend the storage time. Adding in the frozen dessert products can provide a protective shield for hot fusion, improve flavor loss and the melting point.
Our Advantages:
Most competitive pricing
Strict quality control
Respond in 24 hours to inquiry, feedback or other requirements
Shortest delivery time.
we will take pictures before and after loading as proof for clients' review.
E-mail:
QQ:3563152845