Sodium Alginate-Food Additive

Character

30-200 Mesh, odorless, light yellow or milky white powder

Execution Standards

Applcation of food additive sodium alginate GB 1886.243-2016 Stability: Sodium alginate is used as a stabilzer for cold drinks instead of starch and gelatin, which can control the formation of ice products, improve the taste of cold drinks, and stabilize mixed drinks such as sugar water ice cream and milk.

Applcation of thickening and emulsification: Sodium alginate is used as a seasoning for cold dishes such as salads, a thickener for pudding, jam, tomato sauce, and canned foods, to improve the stabilty of products and reduce louid leakage.

The applcation of hydration: Adding sodium alginate in the production of dried noodles and flour can improve the adhesion of the product, making it strong in tension and bending, especially for flour with lower gluten content, which has a significant effect. Adding sodium alginate to products such as bread and pastries can improve the uniformity and water holding capacity of the internal tissues of the products, and prolong storage time. Adding a heat fusion protective layer to frozen dessert products can quickly dissipate the fragrance and improve the performance of the point.

Applcation of geluing property: Sodium alginate can be made into various gel foods, maintaining good colloidal form, and is suitable for frozen food and artificial imitation food.

Product Standards

Introduction To Raw Materials

The company primarily uses seaweed it cultivates itself to ensure a steady production supply. Additionally, it has established long-term, stable partnerships with macroalgae suppliers in countries and regions such as Chile, Peru, and South Africa, guaranteeing a reliable source of macroalgae.

Qualification Certificate