| ≥1 piece |
Specifications
Sodium alginate is widely used as the additive of frozen food,cake and fine dried noodles and pudding,dessert etc.
The f eatures are as follows:
1.Pasta
Sodium alginate, as additive of fine dried noodles, can play a similar role in increasing gluten in flour. It can improve the cohesive force of noodle organization, reduce breakage rate and wetted flour, improve the good quality rate, and also inhibit the noodle acid. After application of sodium alginate, the noodles are not sticky, not glued to the soup, able to endure long time boiling, and refreshing.
With sodium alginate as additive, the bread is characterized by high volume expansion, delicate organization, bright color, flexibility, difficulty in dregs, good resistance to dryness, and long storage.
Sodium alginate can also be used as cake emulsifier, as filling for dessert instead of pectin and agar, and also for producing high-end health foods with good efficacy, such as sodium alginate soft sweets.
The pliable bean starch noodles often take sodium alginate as additive in the production process.
2. Cold Food
Rather than the traditional agar, gelatin and starch, when sodium alginate is used as ice cream Stabilizer, it can get unique properties and high efficiency, and the ice cream has small residues, fine cream body and good taste. Under the same conditions, the resistance to thawing is two folds increased.
3. Beverages
Sodium alginate and propylene glycol alginate has been used as beer stabilizer for many years.
4. Simulated Food
Salted jellyfish, with sodium alginate as the main raw material, has the crisp flavor of natural jellyfish, and is also very convenient to eat, and cheap. It can be served cold (preferred) or cooked. Artificial grape, fruit and cherry are also bionic food with sodium alginate as raw material, and their shape, color and flavor are exactly like the natural fruits.