Superiority
As a thickener for beverages and dairy products, sodium alginate has unique advantages in terms of thickening: the good fluidity of sodium alginate makes the beverage taste smooth after addition; and it can prevent the viscosity decline during the product sterilization process. When using sodium alginate as a thickening agent, products with a larger molecular weight should be used as much as possible, and Ca should be added in an appropriate amount. Can greatly improve the viscosity of sodium alginate.
Sodium alginate is a high-end stabilizer for cold drinks such as ice cream. It can make ice cream and other cold foods and drinks produce a smooth appearance and a smooth mouthfeel. Because calcium alginate can form a stable thermal irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and no deformation of ice cream due to temperature fluctuations will occur; at the same time, this ice cream has no odor when eaten. Both the expansion rate and the melting point have been improved, resulting in a significant improvement in product quality and efficiency. The product tastes smooth, delicate and tastes good. The additive amount is low, generally 1-3%, and the additive amount abroad is 5-10%.
Sodium alginate is used as a stabilizer for dairy products and beverages. The stabilized frozen milk has good taste, no stickiness and stiffness, and is sticky and agitated during stirring.
China (Mainland)