Food and sodium alginate in the eyes of foreigners

　　Sodium alginate is a tasteless chewing gum made of brown kelp grown in cold water areas of Ireland, Scotland, North and South America, Australia, New Zealand and South Africa. It is used in the food industry to increase viscosity and as an emulsifier.
　

　　It acts as a gelling agent, stabilizer and thickener, and can also be used to make foam.

　　Dairy drinks and yogurt sodium alginate are usually found in chocolate milk, egg yolk, drinkable yogurt and fruit yogurt to form a smoother mixture as a clarifier and stabilizer. Ice cream and popsicle sodium alginate are used in ice cream to ensure creamy texture and prevent ice crystals from forming.

　　In fruit-flavored popsicles, sodium alginate helps to distribute the fruit evenly during freezing and prevent it from dripping when eating. Sauces, pancakes and dressings Sodium alginate is used to stabilize salad dressings, sauces and meat sauces in liquid packaging to prolong their shelf life and prevent separation. Pudding, pie and pastry pudding, pie and pastry fillings and mousse make use of the gel-forming and non-melting properties of sodium alginate.

　　Molecular cuisine has an innovative new food movement, exploring traditional ingredients used in unconventional ways. Led by FerranAdrià of El Bulli restaurant in Spain and Wylie Dufresne of WD-50 restaurant in new york, sodium alginate is usually mixed with calcium chloride to form gelatin, which is matched with unexpected tastes to create various "food caviar". "Molecular cuisine is raising food science to a new level.