Description
Sodium Alginate is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products.It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels.Alginate is used in many foods and biomedical applications, due to its biocompatibility, low toxicity, relatively low cost, and mild gelation. In the food industry, alginate is used as a thickening agent, gelling agent, emulsifier, stabilizer, texture-improver. Nowadays, alginate is added to numerous kinds of food, such as ice cream, jelly, acid milk drinks, dressings, instant noodles, beer, etc. Alginic acid is used in pharmaceutical applications, it is added into tablets as a carrier to accelerate tablet disintegration for a faster release of the medicinal component, in cosmetics due to its functionality as a thickener and moisture retainer. For example, alginate helps retain the color of lipstick on the lip surface by forming a gel-network.
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