Application Area
Bread
Improve the air-holding properties of dough, improve stability increase bread specific volume, make bread soft and elastic, and have better anti-aging effect.
Noodles
Reduces the breakage rate, is resistant to cooking, has strong tendons, high toughness, and has a delicate and chewy texture.
Yogurt
Maintain and improve the shape of the curd, prevent viscosity drop during high-temperature sterilization, extend the storage period, and keep its special flavor unchanged.
Popping Boba
Sodium alginate has thermally irreversible properties, Even if it is heated, the gel film will not be damaged, and the shape and taste can remain consistent at high temperatures.
Ice Cream
Sodium alginate is hydrophilic, giving ice cream and other cold food products a smooth appearance and silky texture, and is not easy to melt and recrystallize.
Ham
Improve physical properties, increase viscosity, give the product a good taste, increase elasticity, water retention, and adhesion, reduce the loss of nutrients, and improve product quality.
Ice Cream
Adding carrageenan to ice cream can prevent high emulsion content and prevent ice crystals from growing during production and storage, making the ice cream fine, well-structured, smooth and palatable, and not easy to melt when placed.
Pet Food
Reduce dilute water, improve palatability, and increase the viscosity of canned soup.
Jam
Good water retention, has strong acid resistance, is easy to apply, is rich in nutrients and is easily absorbed.
Canned Luncheon Meats
Improve water retention, making the product delicate, elastic, well-sliced, moderately tough and crispy, tender and refreshing.
Soft Candy
Using carrageenan to make hard candies and soft candies can make the products refreshing, more elastic, less sticky and more stable.
Jelly
The jelly made of carrageenan is elastic and non-water-leaking, providing different elasticity and smooth taste.
