Syntop chemical Co.,Ltd.

Sodium alginate is used instead of starch and gelatin as a stabilizer for ice cream, which can control the formation of ice crystals, improve the taste of ice cream, and can also stabilize mixed drinks such as syrup sorbet, ice sherbet, and frozen milk. Many dairy products, such as refined cheeses, whipped cream, cottage cheeses, etc., use the stabilizing effect of sodium alginate to prevent the adhesion of food to the packaging, and can be used as a covering for dairy accessories, which can stabilize it and prevent the frosting puff pastry from cracking.