Payment & Shipping Terms:
|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|
sodium alginate uses in Baked food:
sodium alginate can be used in cakes and bread premixes, or added in the production of bread and cakes. The addition amount is 0.1%-0.5%, which can prominently prevent aging and drying, reduce crumbs, and taste strong and good. Enhance dough gluten strength, improve dough air-holding performance, increase bread specific volume, fine internal structure, elasticity and good taste. Good water retention, improve anti-aging effect and prolong product shelf life. Also helps in emulsification of egg yolks in cakes. Increase the specific volume of the cake, the pores are fine and uniform, soft and elastic. Easy demoulding and smooth appearance.