... ) Thickening and emulsifying: salad, pudding, jam, tomato juice, canned productsc) Hydration: noodle, vermicelli, bread, confectionery, cool and frozen productsd) Gelatin: frozen ... -groupings: per particle size4) Adopted standards: GB1976-80, FCC IV, Q/02MYZ009-2003, Q/02MYZ006-2002 food additives excellent emulsifier Sodium Alginate