Physical properties of sodium alginate
Physical properties (2) as a stabilizer of ice cream and other cold drinks is a high-grade sodium alginate stabilizer, which makes ice cream and other cold foods to produce a smooth appearance, silky texture. As the thermal stability of calcium alginate to form irreversible gels, and therefore in the transport, storage process will not become rough (ice crystal growth), does not occur due to temperature fluctuations caused by the deformation of ice cream; while eating ice cream when this is no smell, not only improves the rate of expansion has increased the melting point, making the product quality and efficiency has improved significantly. Products taste smooth, delicate taste good. Add the amount of low, generally 1-3 ‰, foreign dosage 5-10 ‰. |
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