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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 ice cream, popsicles and ice cream, 0.1%-0.5% sodium alginate is generally added as a stabilizer. The prepared mixture is uniform, easy to adjust the fluidity of the mixture when it is frozen, and easy to stir. The prepared product has good shape retention, smoothness and fineness, good taste, does not form ice crystals during storage, and can also stabilize the air bubbles therein, and the expansion rate of the product is increased by about 18%. Increase output by 15%-17%, while making the product soft and elastic.