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b. iced food
Sodium alginate is as a stabilizer of ice cream because of its dense organization is very equal and the slow solution speed. It is the main material of the dainty cold powder and jelly.
As a stabilizer of cake (such as cookies, bread, fine dried noodle, chocolates etc ) and a polish of bread. Sodium alginate can keep the cookies sweet-smelling and avoid falling to pieces, and make the noodle smooth, reduce breaking ratio of noodle and fragmentation of bread.
Sodium alginate is also the good thickener of jam, chili sauce, jelly , tomato ketchup, fishpaste, pudding and sala flavoring.
d. drinking "
Sodium alginate is as the stabilizer of the beer and clarifier of the wine.
e. freezing and keeping fresh
When food (fruit, fish etc) is covered with the film of sodium alginate and kept isolated from air, the film will stop bacteria from invading, constraint water evaporation of food itself and prolonged time of preservation