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 English: Alginate. Also known as: sodium alginate 
 Source and preparation: alginate is widely present in kelp, seaweed, kelp, vegetables antlers, Fucus and Sargassum and other hundreds of cell walls of brown algae. Preparation method is based on the algae as raw material, dissolved in dilute alkali solution extracts, and then made into sodium. 
 Properties: white or light yellow powder, almost odorless, tasteless, insoluble in alcohol, ether, chloroform and acid, soluble in water into a viscous colloidal solution with a moisture absorption. 1% aqueous solution at pH 6-8, viscosity, are stable at pH5 ~ 8, heated to 85 ℃ lower than the viscosity. A natural food additive. 
 Purpose and scope: food, textile, rubber, pharmaceutical industry, additives. 
 In the frozen food: alginate is hydrophilic molecules, with a strong hydration, bonding, making it difficult to generate ice crystals water sandwiches. 
 As ice cream, ice cream and other cold food thickener and stabilizer, can increase its taste, flavor. 
 For noodle production, the production of potato fans, soy grain, beans, milk production, have a very important purpose. Alginate way the food industry has become the most widely used additives. 
 Dosage: Generally the amount of added alginate of 0.15 percent.