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|Appearance:||White Or Light Yellow Powder||Viscosity:||Low, Medium And High|
|Particle Size:||Granular, 40, 60, 80, 100, 120, 200mesh||Gel Strength:||Normal To High Gel Strength|
In the production of dried noodles, 0.2%-0.5% of sodium alginate is added to instant noodles, which can significantly increase the viscosity, prevent brittleness, and improve the gluten value to a certain extent. It can effectively reduce the rate of broken ends, and is resistant to cooking, foaming, non-stick, strong gluten, high toughness, delicate taste, smooth and chewy.