a: Stabilizer

As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate can avoid of ice crystal and make the product tasty. It also applies to the mixed drinks, such as ice lolly, iced fruit juice and iced milk, etc. When adding some into dairy puoducts like refined cheese, canned cream and dry cheese, the final product will not stick to the package. Moreover, Sodium Alginate can keep the product fine and avoid of spliting open if it is used as a cover of mild food.

b: Thickener and emulsion

Sodium Alginate can raise the product's stabilization and decrease the liquid out when it is used in sala(a cold dish)flavoring, pudding(a sweet pstry)jam, tomato ketchup and the canned products.

c: Hydration

Sodium Alginate will make noodle, vermicelli or ice powder have a strong cohesiveness, pulling , bending and reduce breaking, special suitable in the less gluten content of wheat flour. SODIUM Alginate also can equal the products' internal form and hold water so that it can be kept for a long time. Adding some into iced sweet products, Sodium Alginate will come into being a protecting cover against heated quickly, and it can quiken the flavor sending forth, raise melting point of the products.

d: Coacervation

Sodium Alginate suits to make kinds of gel product, which can be kept the fine state, conleakge and contraction. So it also fits iced products and man - made produds. Using this specific propety, it can be used as a cover for fruit, meat and seaweed produds away from air and keep it stored longer. In addition, it also can be used as the sugar coating of bread, the cover of filling and cake and the auto-coagulant of canned food, which will not change in high/low temperature and acid conditions. It also can replace carrageenan to make a crystal son sugar, elastic, unsticky, transparent.