Sodium Alginate is used to stabilise the foam in beer,
for gelations in icings, toppings, restructured foods and simulated fruit pieces.
Not exact matches
The Satiagel range includes several different products designed
for use in hot and cold filled creamy and demouldable desserts, dairy beverages and to enable quicker
gelation and faster demoulding within the confectionery market.
Other uses of new chemical technologies include tracers and reporters
for geomapping and well connectivity, as well as different types of fluid loss agents that prevent formation damage or keep well integrity, and smart and stimuli - responsive nanoparticles that can be used
for improving
gelation.