A: Stabilizer
As a stabilizer of ice cream replacing starch and carrageenan,Sodium Alginate can avoid of ice crystal and make the producttasty. It also applies to the mixed drinks, such as ice looly, icedfruit and iced milk, etc.
B: Thickener and emulsion
Sodium alginate can raise the product�s stabilization anddecrease the liquid out when it is used in salad (a cold dish)flavoring, pudding (a sweet pastry) jam, tomato ketchup and thecanned products.
C: Hydration
Sodium alginate will make noodle, vermicelli or rice noodle have astrong cohesiveness, pulling, bending and reduce breaking, specialsuitable in the less gluten content of wheat flour.
D: Gelling property
Sodium alginate suits to make kinds of gel product, which can bekept the fine state, nonleakage and contraction.