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Sodium Alginate is a substance that is pulled out from brown algae and is also known as the sodium salt of alginic acid. It is very viscous and is utilized as the high-quality gelling and emulsifier agent. These physical properties render this substance its applicability in several industries. It is employed as a stabilizer for yogurt, cream, cheese and ice cream. Functional as the thickener as well as emulsifier for pudding, jam, tomato juice, salad and canned products, Sodium Alginate is a hydration agent for bread as well as noodles. Forming resilient gels, it is also known as a cold gelling agent that asks for no heat to gel.