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Medium viscosity sodium alginate
appearance: white or brown powder
viscosity (mpa.s, 1% solution): 150-400cps
particle size: granular, 30-200mesh
application for food:
medium viscosity sodium alginate, mainly used in bakery food products. For example:
Bread: sodium alginate increases the gluten content of flour, and it has a function of good hydration, which makes the bread store a longer time.
Cake: sodium alginate acts as emulsifier, it makes cake well puffed and soft and dry-assistant.
Noodles: sodium alginate offers a strong cohesiveness property giving way for lesser breakage. Thus, it makes noodles more flexible and more fun to eat.
Ice cream: sodium alginate acts as stabilizer & thickener. it is known to replace ingredients such as carrageenan, gelatin and starch. What makes it useful in ice cream making is that it can prevent ice crystals and make the product tastier.
Jellies: add fruit juice into sodium alginate solutions to form fruit jelly. It is good heat-resistant
industrial application is available too