... D: Gelling property 1, In food industryA: Stabilizer As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate ... the liquid out when it is used in salad (a cold dish) flavoring, pudding (a sweet pastry) jam, tomato ketchup and the ... HydrationSodium alginate will make noodle, vermicelli or rice noodle have a strong cohesiveness, pulling, bending and reduce breaking, special suitable ...