Product Name: Sodium Alginate as Dough Improver

We have developed several types of sodium alginate which works as the dough improver for different flour products.

For Flour:

Optimize the structure of gluten;

Increase extensibility and weaken rebound elasticity

For Steamed flour products:

Optimize the structure of wheat gluten;

Increase dough volume;

Improve appearance after steaming.

For Noodles:

Improve flexibility and reduce breakage;

Good mouthfeel and clear noodle soup

For Frozen Flour products:

Freeze-thaw stability;

Retain water.