Sodium alginate

タイトルまたは説明

1.specification:
Viscosity: ******0cps (or as per contact stipulated)
Mesh Size: *0mesh/*0mesh/*0mesh
Moisture: *5.0% max
PH: 6.**7.5
Ca content: 0.*0% max.
Ash content: *8%**4%
Insoluble matter: 0.*0% max.
Filtration: *0g/min *0g/min **0g/min **0g/min **0g/min
2.usage:
A. Stabilizer
-when used as a stabilizer in ice cream, sodium alginate can avoid forming of ice crystals and will make the product tastier.
B. Thickener and Emulsion
-can raise stabilization and decrease liquid when used in cold dishes, sweet pastry and canned products.
C. Hydration
- can make noodle, vermicelli or ice powder have strong cohesiveness, pulling , bending and reduce breaking, specially suitable in the less gluten content of wheat flour.
D. Coacervation
-can be used to keep gel-like products in a fine state. Can also be used as covering for fruit, meat and seaweed products to keep air out and longer storage.