Sodium Alginate is a natural polysaccharide

Food grade:

    When it is used as the stabilizer of ice cream, alginate can make the product fine, smooth, tasty and with a good melt--resitance. It also increases the expansion rate by about 10%.

       As additive in bread, alginate can increase the volume of products, make the read bright and loose, and not easily dried. Using it in the production of dried noodles, it will strengthen the noodle and increase the yield of the finished product.

     In the production of chocolate and other high-quality sweet, when the appropriate alginate is added, it can raise the melting point of the product, improve its toughness and make it unsticky.

     Applying the alginate in the instant dissolving drinks, the drinks will be improved obviously suspensibility and it will not precipitate even though stored for a long time.

     Before refrigeration, if the fruit, fish, meat and other food are firstly coated with alginate film, they will be prevented from germ invading and the water content of them could be kept from evaporatin for longer period.

SODIUM ALGINATE FOOD GRADE