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Sodium alginate is the by-product of the extraction of iodine and mannitol from kelp or kelp.The aqueous solution of sodium alginate has high viscosity and has been used as thickener, stabilizer, emulsifier and so on.
To replace starch, sodium alginate gelatin stabilizer for ice cream, can control the formation of ice crystals, improve the taste of ice-cream, can also be stable sugar water ice fruit sorbet, and frozen milk mixed drinks.Many dairy products, such as refined cheese, whipped cream, dry cheese using sodium alginate stability can prevent food and packaging are even viscous, dairy accessories can be used as the cover, can make its stable and to prevent icing sugar crisp skin cracking.
Product specifications | Medium viscosity | Viscosity index | 400 |
PH value | 6.93 | Moisture% | 13.2 |
Water insoluble matter% | 0.34 | Ash% | 25.36 |
Lead (pb) (mg/kg) | ≤5 | Arsenic (As) (mg/kg) | ≤2 |










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