Sodium alginate,China OHI price supplier

Sodium alginate Brown seaweed extract Laminaria japonica Aresch 1. In food industry 
   
a:Stability

As a stabilizer of ice cream replacing starch and carrageenan ,Sodium Alginate
can avoid of ice crystal and make the product tasty . 
It also applies to the mixed drinks, such as ice lolly , iced fruit juice and 
iced milk , etc. 
When adding some into Dairy Products like refined cheese, canned cream and dry
cheese ,the final product will not stick to the package . Moreover , Sodium 
Alginate can keep the product fine and avoid of spliting open if it is used 
as a cover of milky food .

b: Thickener and emulsion hickener and emulsion

Sodium Alginate can raise the product's stabilization and decrease the liquid 
out when it is used in sala( a cold dish )flavoring, pudding( a sweet pstry )
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 . SODIUM Alginate also can equal the 
products' internal form and hold water so that it can be kept for a long time .
Adding some into iced sweet products, Sodium Alginate will come into being a
protecting cover against heated quickly , and it can quiken the flavor sending
forth, raise melting point of the products .

d: Coacervation

Sodium Alginate suits to make kinds of gel product ,which can be kept the fine
state, conleakge and contraction . So it also fits iced products and man - made produds.Using this specific propety, it can be used as 
a cover for fruit, meat and seaweed produds away from air and keep it stored 
longer . In addition , it also can be used as the sugar coating of bread, the
cover of filling and cake and the auto-coagulant of canned food , which will 
not change in high/low temperature and acid conditions . 
It also can replace carrageenan to make a crystal son sugar , elastic ,
unsticky , transparent .