Sodium alginate as a stabilizer in ice cream and other cold drinks,China JHD price supplier

Packaging & Delivery

1.       Smoothness : Sodium alginate acts as Stabilizer in high-end Ice cream, because it makes the products easy to mix and melt. Ice-cream with sodium alginate adjusts to the environment in the freezer easily and it not only stays smooth, but it also resists melting and aging.

2.       Delicate taste : With help of sodium alginate, ice creams look smooth and have a delicate taste. Amount of sodium alginate needed is lower in comparison to other stabilizers. Usually it is only 0.1% -0.3%.

3.       No crystals and bubbles : Adding sodium alginate to ice cream can prevent formation of large ice crystals and bubbles. It also gives ice-cream delicate flavor, nice texture and smooth appearance.

4.       Strength and flexibility : When sodium alginate is added to ice cream it gives it more strength and flexibility. Its most suitable for top quality ice-cream and high-end cold drinks.

5.       Better than CMC or guar : Sodium alginate has many advantages in comparison to CMC or Guar. When sodium alginate is used, ice-cream melts slower and resistance to melting is higher than when CMC or Guar are added. After the ice cream is removed from the fridge, the ice crystals do not reoccur as it is the case with other stabilizers. Sodium alginate has proven to be superior to other stabilizers.

Package Standard   

   25kg/bag compound bag

Product Standards

   Food Grade GB1976-2008

   Pharmaceuticals Grade EP 6.0  NF 27  BP2007