Sodium alginate has the functions of suspension aid, thickening, emulsification and adhesion, and is mainly used as suspension aid, emulsifier, thickener, capsule material of microcapsules, etc

Stabilizers are hydrophilic substances that can increase the mixing of liquid food and the viscosity of food solution, and maintain the relative stability of the food system. They are mainly plant polysaccharides, microbial glia and polypeptide animal glia, which can be divided into natural gum and synthetic gum according to their sources. Stabilizers in liquid dairy processing mainly play the role of stabilizing the “shape” of dairy products, such as emulsification stability, suspension stability, foam stability, gel shaping, etc. At the same time, thickening stabilizer acts with protein in liquid milk beverage to protect protein and prevent protein precipitation. The stabilizer is hydrophilic and its function is to combine with free water in soft ice cream to form bound water, thus reducing the amount of free water in the material.

Sodium alginate is a colorless or light yellow fine particle or powder solid. It is insoluble in organic solvents such as ethanol, ether and chloroform.