Sodium alginate: sodium alginate: (1) also known as sodium alginate, sodium alginate, seaweed gum, alginate, alginate, a natural polysaccharide extracted from kelp carbohydrates. Widely used in food, medicine, textile, printing and dyeing, paper making, daily chemical products, used as a thickener, emulsifier, stabilizer, binder, sizing agent. Since the 1980s, the sodium alginate in food applications have been further expanded. Sodium alginate is not only a safe food additive, but also as a the biomimetic food or efficacy of the food substrate, because it is actually a natural cellulose can slow the absorption of the fatty sugar and bile salts having lower serum cholesterol, blood triglyceride and blood sugar, known as the "longevity food" food rich in sodium alginate, the Americans called it "wonderful food additives. ② Uses: Widely used in food, beverages, confectionery and pharmaceutical industry. Storage: Store in a dry, clean and ventilated environment. Storage temperature is below 25 ° C. Moisture, heat, sun, with toxic substances to mix, in order to avoid contamination, the storage period of 24 content: 96% (3) food industry: a. Sodium alginate is used instead of starch, gelatin as a stabilizer of ice cream, and can control the formation of ice crystals, to improve the taste of ice cream, and also stabilize the water ice, ice sherbet, ice milk and mixed drinks. Many dairy products, such as processed cheese, whipped cream, dry cheese using the stabilizing effect of sodium alginate with adhesive prevents food and packaging, can cover as dairy jewelry, can make it stable and prevent icing cakes skin cracking. b. Thickening and emulsifying sodium alginate for salad (a salad dish) sauce, pudding (a sweet dessert), jam, tomato paste and canned products, thickeners, in order to enhance the stability of nature, reduce fluid exudation. c. The hydration Add noodles, vermicelli, rice production of sodium alginate products organizations can improve adhesion, to tensile strength, bending degree, reduce the breakage rate, especially for low-gluten flour, the effect is more obvious . Adding sodium alginate bread, pastries and other products, to improve the homogeneity of the products, internal organization and the water holding role, to extend the storage time. Add the frozen confectionery products can provide heat fusion layer of protection to improve the flavor oven to improve the performance of the melting point. d. The gelling alginate can be made into various gelled food, maintain a good colloidal form exudate does not occur, or contraction, suitable for frozen foods and artificial imitation food. Can also be used as a protective layer covering the fruit, meat, poultry and aquatic products, not in direct contact with the air, to extend the storage time. Can also be used as bread, sugar, add pie filling, snacks coating of canned food, such as the formation of self-curing agent. High temperature, freezing, and an acidic medium can still maintain their original shape. You can also replace the agar made of flexible, non-stick teeth, transparent crystal candy.