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Alginate Food Grade
Alginates have some applications that are not related to either their viscosity or gel properties. They act as stabilizers in ice cream; addition of alginate reduces the formation of ice crystals during freezing, giving a smooth product. This is especially important when ice cream softens between the supermarket and the home freezer; without alginate or similar stabilizer the refrozen ice cream develops large ice crystals, giving it an undesirable crunchy mouth feel. Alginate also reduces the rate at which the ice cream will melt. Beer drinkers prefer some foam on the top of a newly-poured glass, and a poor foam leads to a subjective judgement that the beer is poor quality. Addition of a very low concentration of propylene glycol alginate will provide a stable, longer lasting beer foam. A variety of agents are used in the clarification of wine and removal of unwanted colouring - wine fining - but in more difficult cases it has been found that the addition of sodium alginate can be effective.