a. stability Sodium alginate can replace starch and gelatin as ice cream stabilizer, it can control the formation of ice cream, improve its taste.it can also stabilize sugar water, ice sherbet, frozen ice-cream mixed drinks milk, etc. Many dairy products, such as refined cheese, whipped cream cheese, dry cheese are using sodium alginate as stable function ,it can prevent food and packing from sticky. As the covering of dairy products, it can make its constant and prevent frosting crisp skin crazing.
b: thickening and emulsification Sodium alginate is used for salad (a salad sauce), pudding (a kind of dessert), jam, tomato and canned products thickener, in order to improve the stability of the products,and reduce liquid exudate.
c: hydrated In fine, bean vermicelli, rice production ,adding sodium alginate can improve products organization bonding, make its strong tension, bending breakage rate, reduce end breakage rate, especially for gluten content low flour, the effect is more apparent. Such products in bread, pastry etc ,adding sodium alginate, can improve the internal organization of products and uniformity, prolong storage time of water. Add in th
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