| ≥1 piece |
Stability: ice cream, mixed drinks, cream and cheese etc.Thickening: Salads, pudding, jam, tomato juice, canned products, etc.Hydration: Noodle, vemicelli, bread, confectionery, cool and frozen products.Gelating: frozen foods imitated foods and various gel foods, protective cover for fruits, meat, Poultry and aquatic products, sugar coating, stuffing etc.Products are grouped as low, medium, high and extra high four categories according to viscosity, and granular, 60-80mesh, 120-200mesh as per particle size. Adopted standard: Food Additive Sodium Alginate GB1976-2008& FCCV.