In food industry
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 looly, iced fruit and iced milk, etc.
B: Thickener and emulsion
Sodium alginate can raise the product’s stabilization and decrease the liquid out when it is used in salad (a cold dish) flavoring, pudding (a sweet pastry) jam, tomato ketchup and the canned products.
C: Hydration
Sodium alginate will make noodle, vermicelli or rice noodle have a strong cohesiveness, pulling, bending and reduce breaking, special suitable in the less gluten content of wheat flour.
D: Gelling property
Sodium alginate suits to make kinds of gel product, which can be kept the fine state, nonleakage and contraction.