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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|
Sodium alginate can be used as a stabilizer for frozen milk, frozen juice and other beverages. Adding an appropriate amount of sodium alginate to frozen milk can significantly increase the taste without stickiness and stiffness. In particular, adding 0.2%-1% sodium alginate to yogurt can maintain and improve its curd shape, prevent viscosity drop during high-temperature sterilization, and prolong storage period to keep its special flavor unchanged. It can also be used as a thickening and emulsifier for margarine. In addition, it can be added to beverages to make refreshing fruit-flavored syrup with saccharin and accessories, which has a smooth and uniform taste and is stable and does not delaminate.