Sodium alginate is a good thickener, stabilizer and gelling agent, which can improve and stabilize the texture of baked goods (cakes and pies), fillings, salad dressings and milk chocolate, and prevent ice cream from forming large ice crystals during storage. Alginate is also used to process various gel foods, such as instant pudding, jelly, pulp jelly, artificial caviar, and to stabilize fresh fruit juice and beer foam.

Moreover, sodium alginate can be used as the substrate of bionic food or dietotherapy food, and it is also a natural dietary fiber. It is precisely because of these important functions that sodium alginate has attracted more and more attention at home and abroad, becoming one of the largest food colloids in production and sales.

Matters needing attention in using sodium alginate

1, when using sodium alginate, try not to add salt, because salt will reduce the viscosity of sodium alginate solution.

2. Adding the following solvents will lead to precipitation of sodium alginate solution: methanol, up to 20%; Hexanol, up to 20%; Isopropanol, up to10%; Butanol, up to10%; Propanol, up to10%; Glycerol, up to 70%; Ethylene glycol, up to 70%; Propylene glycol, up to 40%.

The above contents refer to Baidu Encyclopedia-Sodium Alginate.