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Apart from its thickening properties, sodium alginate is also used as an effective anti-settling or Stabilizer for milkshakes and ice creams. As an ice cream stabilizer, it is known to replace ingredients such as Carrageenan and starch . What makes it useful in ice cream making is that it can prevent ice crystals and make the product tastier. It also helps in emulsifying and stabilizing a variety of salad dressing, tomato ketchup, canned products, and pudding jam
We can provide a variety of functionality in food products including gel formation, viscosity and stability.