Sodium alginate is applied as stabilizer for ice cream replacing starch and gelatin, capable of controlling the ice crystallization, improving ice cream’s taste as well as stabilizing mixed drink such as sweet water ice, fruit ice milk, frozen milk and so on. For a large variety of diary products, such like refined cheese, cream, dry cheese, sodium alginate shows good stability to avoid paste between food and package, help to paint creamy covering as well as prevent cracking of crisp sugar coating.
b：Thickening and emulsification
Sodium alginate is used as thickener for salad (a kind of cold dish dressed with sauce) sauce, pudding (a kind of dessert), preserve, tomato sauce and canned products to enhance the stability of products and reduce liquid effusion