Sodium alginate powder, white or light yellow powder, odorless and tasteless, Molecular formula C5H7O4COONa, CAS 9005-38-3. Slowly soluble in water to form a viscous solution, insoluble in ethanol, chloroform or ether. It is the by-product of extracting iodine and mannitol from kelp or sargassum of brown algae. Its molecule is β- D-mannuronic acid( β- D-manuronic, M) and α- L-Guluouronic acid( α- L-guluronic, G) is a natural polysaccharide connected by the (1 → 4) key, which has the stability, solubility, viscosity and safety required for pharmaceutical excipients. Sodium alginate has been widely used in food industry and medicine field.
Sodium alginate is used as a stabilizer for ice cream instead of starch and gelatin, which can control the formation of ice crystals, improve the taste of ice cream, and stabilize mixed drinks such as sugar water ice cream, ice fruit syrup, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dried cheese, etc., use the stabilizing effect of sodium alginate to prevent food from sticking to packaging. It can be used as a cover for dairy jewelry to keep it stable and prevent frosting and puff pastry from cracking. Alginate series products can be developed into pure natural marine biopharmaceuticals. Alginate, as a high molecular weight polysaccharide, has good water retention performance, satiety after consumption, can lubricate the digestive tract, and has good adsorption ability for heavy metals.Therefore, it can be used as a functional food additive, a raw material for health products, and a nutritional enhancer, with significant effects on human health.
This food additive can be added to any food or beverage (such as milk, coffee, etc.), with significant nutritional effects. It is extracted from marine organisms, pure natural, and has no toxic side effects. The indicators can be quantified. [2] Since sodium alginate can form stable thermal irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and will not deform ice cream due to temperature fluctuations; At the same time, this ice cream has no odor when consumed, which not only increases the expansion rate but also the melting point, significantly improving the quality and efficiency of the product. The product has a smooth, delicate texture and a good taste. The addition amount is relatively low, usually 1-3%, while the foreign addition amount is 5-10%.
Sodium alginate, as a stabilizer for dairy products and beverages, provides stable frozen milk with a good taste, no stickiness or stiffness, and a sticky and delayed sensation when stirred.
Sodium alginate is used as thickener for salad (a kind of cold dish) sauce and pudding (a kind of sweet Dim sum) canned products to improve the stability of products and reduce liquid leakage.
Adding sodium alginate in the production of dried noodles, vermicelli, and Rice noodles can improve the cohesiveness of the product tissue, make it have strong tension, large curvature, and reduce the rate of broken ends, especially when the flour content is low, the effect is more obvious. Adding sodium alginate to bread, pastries, and other products can improve the uniformity of internal tissue and water retention, and prolong storage time. Adding a thermal fusion protective layer to frozen sweet products can improve aroma dissipation and enhance melting point performance.
Sodium alginate can be made into various gel foods to maintain good colloidal form without seepage or shrinkage, and is suitable for frozen food and artificial imitation food.
It can also be used to cover fruits, meat, poultry, and aquatic products as a protective layer, avoiding direct contact with air and extending storage time. It can also be used as the icing of bread, filling filler, coating layer of Dim sum, canned food and other self setting forming agents. It can still maintain its original form in high temperature, freezing, and acidic media. It can also be used as a substitute for gelatin to make elastic, non stick, and transparent crystal gummies.
Sodium alginate, as a thickener for beverages and dairy products, has unique advantages in thickening: its good fluidity makes the added beverage taste smooth; And it can prevent the phenomenon of viscosity decrease during product disinfection. When using sodium alginate as a thickener, products with higher molecular weight should be used as much as possible, and Ca should be added in moderation. This can greatly improve the viscosity of sodium alginate.
Sodium alginate is used as an active dye colorant in the printing and dyeing industry, which is superior to grain starch and other pastes. The printed textiles have bright patterns, clear lines, high color output, uniform color, and good permeability and plasticity. Seaweed glue is the best slurry for modern printing and dyeing industry, and has been widely used in the printing of various fabrics such as cotton, wool, silk, nylon, etc., especially suitable for preparing dip dye printing slurry.
The Chinese textile department uses seaweed gel mixed with starch or as a substitute for starch to prepare warp yarn slurry, which not only saves a lot of food, but also makes the fibers of the warp yarn lint free, friction resistant, and less prone to breakage, thereby improving weaving efficiency. Seaweed gel is effective for both cotton fibers and synthetic fibers.
3. Pharmaceutical industry field
Sodium alginate was included in the United States Pharmacopeia as early as 1938. Alginate was included in the British Pharmacopoeia in 1963. Alginate is insoluble in water, but it swells when placed in water. Therefore, traditionally, sodium alginate is used as a binder for tablets, while alginate is used as a disintegrant for quick release tablets. However, the effect of sodium alginate on tablet properties depends on the amount added to the prescription, and in some cases, sodium alginate can promote tablet disintegration. Sodium alginate can be added during the granulation process, rather than in powder form after granulation, making the production process simpler. Compared to using starch, the resulting sheet has greater mechanical strength.
Sodium alginate is also used in the production of suspension, gel and concentrated emulsion based on fat and oil. Sodium alginate is used in some liquid drugs to enhance viscosity and improve solid suspension. Alginate propylene glycol ester can improve the stability of emulsions.
The PS type gastrointestinal double contrast barium sulfate preparation made with alginate sulfate dispersant has the characteristics of low viscosity, fine particle size, good wall adhesion, and stable performance. In the pharmaceutical industry, sodium alginate is a commonly used excipient: its viscosity makes it a binder for tablets; Due to its swelling when exposed to water, it is also used as a disintegrant to disperse tablets in the human body; Or used as a dispersant to disperse active ingredients into a liquid and form a suspension; Alginate is used as a drug sustained-release agent. Dentistry uses it to replace plaster and rubber in making dental models, which is not only cheap and easy to operate, but also produces more accurate tooth shapes. Alginate itself can serve as an absorbent to treat heavy metal poisoning.
PSS is a sodium alginate polysaccharide diester developed from alginate, which has anticoagulant, lipid-lowering, and blood viscosity reducing effects.
Algae gel can also be used to make various dosage forms of hemostatic agents, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spray hemostatic agent, etc.
4. Natural polymer hydrogel field
The hydrogel is soft and its physical properties are similar to those of biological tissues, so it has great application potential in biomedical fields such as wound healing. However, most hydrogels have always had problems such as high preparation cost, complicated production process and poor performance, which greatly limited the practical application of hydrogels in the field of wound healing. COOH - and Ca2+in the polymer chain of sodium alginate can obtain hydrogels with stable structure through physical crosslinking under mild conditions. In addition, its good water retention ability and biocompatibility have been widely used in the field of wound dressings.
Sodium alginate extracted from seaweed is directly used for the production of cling film, with simple operation, low raw material and technical costs, and good biodegradability and safety. Its application prospects are very broad. Koen Dewetinck et al. investigated the foaming and film-forming properties of hydrophilic colloids such as sodium alginate, laying the foundation for the production of sodium alginate films. There are numerous studies on the preservation performance of sodium alginate film in China, but they mainly focus on edible coatings. Sodium alginate was used as the film-forming matrix, compounded with locust bean gum, and the properties of the film were improved by organic calcium crosslinking agent. The prepared cling film was used for short-term storage of watermelons and achieved good results.
Production method of sodium alginate powder: It is obtained from the bark (phloem) of the soap tree (Quillaisaponaria), extracted with hot water or hydrous ethanol, and precipitated with ether or acetone, and then recrystallized and refined. The main components are saponins (saponins of saponins, etc.). The tree is mainly wild in Chile, Bolivia and other places in South America, and it is also produced in China.
Introduction to sodium alginate powder:
Sodium alginate is a by-product after extracting iodine and mannitol from kelp or sargassum of brown algae. Its molecules are β- D-mannuronic acid( β- D-manuronic, M) and α- L-Guluouronic acid( α- L-guluronic, G) is connected by pressing (1 → 4) key. The aqueous solution of sodium alginate has a high viscosity and has been used as a thickener, stabilizer, emulsifier, etc. of food. Sodium alginate is a non-toxic food, which has been included in the United States Pharmacopoeia as early as 1938. Sodium alginate contains a large amount of - COO -, which can show polyanionic behavior in aqueous solution and has certain adhesiveness, and can be used as a drug carrier for treating mucosal tissue. Under acidic conditions, - COO - is converted into - COOH, the ionization degree decreases, the hydrophilicity of sodium alginate decreases, and the molecular chain shrinks. When the pH value increases, the - COOH group continuously dissociates, the hydrophilicity of sodium alginate increases, and the molecular chain extends. Therefore, sodium alginate has obvious pH sensitivity. Sodium alginate can quickly form gel under extremely mild conditions. When cations such as Ca2+and Sr2+exist, the Na+on the G unit will exchange with divalent cations, and the G unit will stack to form a cross-linked network structure, thus forming a hydrogel. The conditions under which sodium alginate forms gel are mild, which can avoid the inactivation of sensitive drugs, proteins, cells, enzymes and other active substances. Because of these excellent characteristics, sodium alginate has been widely used in food industry and medicine field.
Frequently Asked Questions
What is sodium alginate used for?
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Sodium alginate is used in many industries including food, animal food, fertilisers, textile printing, and pharmaceuticals. Dental impression material uses alginate as its means of gelling. Food grade alginate is an approved ingredient in processed and manufactured foods.
Is sodium alginate safe for humans?
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In conclusion, while sodium alginate is a versatile and generally safe compound used in various industries, it is not free from potential side effects. Gastrointestinal issues, laxative effects, mild allergic reactions, and skin irritation are among the most commonly reported.
What does sodium alginate do to the stomach?
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Alginates are a compound found in seaweed that helps with symptoms of GERD. They work by forming a gel-like barrier between your stomach and esophagus, which prevents stomach acid from flowing backward.
Is sodium alginate good for acid reflux?
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The pooled data from the clinical trials demonstrated that alginates are superior to placebo and antacids for controlling GERD symptoms in adults.
What food has sodium alginate in it?
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Sodium Alginate (E401) is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products.
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