Product Description

To be used for Food industry A. Steady To be used for ice cream instead of starch to control form of ice crystals. Also it can do stabilizing agent for freezing mike and other dairy products such as cheese. Use stabilization of Sodium Alginate to protect adhesive between food and its packing paper. B. Emulsifying property To be used for salad and jam's dressing, thickening agent of pudding to increase the stability and reduce the effusion of liquid. C. Hydratability Add the Sodium Alginate into the noodles and rice noodles so as to amend adhesive of food's organization to make its strength make stronger and reduce the filament breakage. Add the Sodium Alginate into cake and bread can extend its reserve time. Basic information as follow: Index/Norm Food grade GB******0 Granularity Viscidity (mpa.s) ≥**0 or according to contract Moisture % ≤*5 PH 6.**8.0 Calcium % / Vitriol Power % ****7(Sulphate ash) Water Insoluble % ≤0.3 Transparence cm Comply to stipulated Heavy Metal % ≤0.**4 Arsenic Salt % ≤0.***2 Lead % ≤0.**4