Sodium Alginate

Sodium alginate dissolves in hot and cold water to form a viscous colloidal solution, which is a hydrophilic gelling agent with very strong hydration capacity. It is low calorific value, non-toxic, easy to expand, high flexibility, has good thickening, stability, gelation, foam stability and anti-aging of products, promote cohesion and so on. Add in all kinds of noodles, it can obviously increase the viscosity of food, anti-crunchiness, make the product glutenous, good toughness, delicate taste, and have bite tendon. In ice cream can make the product keep form and delicate. In bread and cake, it can make the expansion rate increase, and the products are fluffy and elastic. Used in dairy products and beverages, it can improve the texture of the products and the curd form of yogurt. It is also used in candy, cold food and food fillings, it can improve the taste, and has a good gel, in addition, it is also a dietary fiber, can reduce the human serum and liver cholesterol, inhibit the rise of total cholesterol and fatty acid concentration, but also to prevent the harmful elements of strontium, cadmium, and other metal ions absorbed, so it helps to treat high blood pressure, coronary heart disease and diabetes mellitus role. In addition, it can also be used as textile pulp, cosmetic thickener and fruit preservative.