Adding sodium alginate in the production of noodles, wheat flour, and rice flour can improve the adhesiveness of the products, make them strong in tension, bend and reduce the rate of breakage, especially for flour with low gluten content, the effect is more obvious.
Adding sodium alginate to bread, pastry, and other products can improve the uniformity and water-holding effect of the internal organization of the products and prolong the storage time.
Adding sodium alginate to frozen dessert products can provide a protective layer of heat fusion, improve flavor escape and increase the performance of melting point.