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As a stabilizer of ice cream replacing starch and carrageenan, Sodium Alginate can avoid of ice crystal and make the product tasty. It also applies to the mixed drinks, such as ice looly, iced fruit and iced milk, etc.  Sodium alginate can raise the product’s stabilization and decrease the liquid out when it is used in salad (a cold dish) flavoring, pudding (a sweet pastry) jam, tomato ketchup and the canned products.