| ≥1 piece |
A: stabilizer
As a stabilizer of ice cream replacing starch and carrageenan sodium alginate can avoid of ice crystal and make the products tasty.It also applies to mixed drinks , such as ice looly/iced fruit juice and iced milk , ect . When adding some into dairy products like refined , cannedcream and dry cheese .
B: Tickener and emulsion
Sodium alginate can raise the product's stabilization and decrease the liquid out when it is used in sala flavoring ,k pudding jam , tomato ketchup and the canned products .
C: Hydration
Sodium alginate will make noodle , vermicelli or ice powder have a strong cohesiveness , pulling , bending and reduce breaking , special suitable in the less gluten content of wheat flour .
D: Coacervation
Sodium alginate suits to make kinds of gel product , which can be kept the fine state , non-leakage and contracrion . So it also fits iced products and man-made product . Using this specific property , it can be used as a cover for fruit meat and seaweed products away from air and keep it sored longer