Food Grade Stabilizer Sodium Alginate Thickener for Ice Cream

    Sodium alginate is white or light yellow powder, almost odorless and tasteless. Sodium alginate is soluble in water, but insoluble in organic solvents    such as ethanol, ether, and chloroform. Soluble in water to become a viscous liquid, the pH value of 1% aqueous solution is 6-8.
    As a thickener for beverages and dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the drink taste smooth after adding it; and it can prevent the viscosity drop during product sterilization. When using sodium alginate as a thickener, products with larger molecular weight should be used as much as possible, and Ca should be added in an appropriate amount. Can greatly increase the viscosity of sodium alginate.
    Sodium alginate is a high-grade stabilizer for ice cream and other cold drinks. It can make ice cream and other cold drinks have a smooth appearance and a silky taste.
    Sodium alginate is used as a stabilizer for dairy products and beverages. The stabilized frozen milk has a good taste, no stickiness and stiffness, but stickiness and stagnation when stirring.

1. Application in food
Food Grade Sodium Alginate
Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin. It can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugar water ice cream, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the stabilizing effect of sodium alginate to prevent the stickiness of food and packaging. It can be used as a covering for dairy ornaments to keep it stable and prevent frosting. The skin is cracked.
Sodium alginate is used as a thickener for salad (a cold dish), pudding (a dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce the leakage of liquid.
Adding sodium alginate in the production of dried noodles, vermicelli, and rice noodles can improve the cohesiveness of the product tissue, make it strong in tension, large in curvature, and reduce the rate of broken ends, especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to bread, pastry and other products can improve the uniformity and water-holding effect of the internal tissue of the product, and prolong the storage time. Adding it to frozen confectionary products can provide thermal fusion protective layer, improve flavor escape, and improve the performance of melting point.
Sodium alginate can be made into various gel foods, maintains a good colloidal shape, does not seep or shrink, and is suitable for frozen foods and artificial imitation foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, without direct contact with air, and prolong storage time. It can also be used as a self-setting agent for bread icing, stuffing, dessert coating, canned food, etc. It can still maintain its original shape in high temperature, freezing and acidic medium. It can also be used instead of agar to make elastic, non-sticky, transparent crystal jellybeans.
2. Application in printing and spinning industry
Sodium alginate is used as a reactive dye paste in the printing and dyeing industry, which is superior to grain starch and other pastes. The printed textiles have bright patterns, clear lines, high color yield, uniform color yield, good permeability and plasticity. Seaweed glue is the best slurry for modern printing and dyeing industry, and it has been widely used in the printing of various fabrics such as cotton, wool, silk, nylon, etc., especially for the preparation of dyeing printing paste.
China's textile sector uses seaweed glue and starch to mix or replace starch to prepare warp yarn size, which can not only save a lot of food, but also make warp yarn fibers lint-free, friction-resistant, and end-break rate less, thereby improving weaving efficiency. Alginate is effective on both cotton and synthetic fibers.