Stability:ice cream,yoghurt,cream and cheese etc.Thickening and emulsifying:Salads,pudding,jam,tomato juice, canned products,etc.Hydration:Noodle,vemicelli,bread,confectionery,cool and frozen products.Gelating:frozen foods imitated foods and various gel foods,protective cover for fruits,meat,poultry and aquatic products,sugar coating,stuffing etc.Film-formation:various cosmetics Products is grouped as low, medium,high and extra high four categories according to viscosity,and coarse,fine and extra fine 3 groups as per particle size.Adopted standard:"Food Additive Sodium Alginate"GB1976-80&FCCIV.
