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Sodium alginate use in food industry:
A. Stabilizer (as a stabilizer for ice cream, yogurt, cream, and cheese.)
-when used as a stabilizer in ice cream, sodium alginate can avoid forming of ice crystals and will make the product tastier.
B. Thickener and Emulsion (as a thickener and emulsifier for salad, pudding, jam, tomato juice/ketchup, and canned products)
-can raise stabilization and decrease liquid when used in cold dishes, sweet pastry and canned products.
C. Hydration (hydration agent for noodle, vermicelli, ice powder, bread, cool and frozen products)
- can make noodle, vermicelli or ice powder have strong cohesiveness, pulling , bending and reduce breaking, specially suitable in the less gluten content of wheat flour.
D. Coacervation (for fruit, meat and seaweed products)
- can be used to keep gel-like products in a fine state, also be used as covering for fruit, meat and seaweed products to keep air out and longer storage.
E. Spherification (spherification agent for caviar)
- is most commonly used with calcium lactate or calcium chloride in the spherification process.