Best Price Sodium Alginate Powder

Sodium alginate is a by-product of extracting iodine and mannitol from brown algae kelp or sargassum. Its molecule is composed of β-D-mannuronic acid (β-D-mannuronic, M) and α-L-gulo Uronic acid (α-L-guluronic, G) is connected by (1→4) bonds. It is a natural polysaccharide with the stability, solubility, viscosity and safety required for pharmaceutical preparation excipients. Sodium alginate has been widely used in the food industry and pharmaceutical fields.

It is a highly viscous polymer compound. The difference between it and starch, cellulose, etc. is that it has a carboxyl group, which is a high polyuronic acid formed by the glycoside bond of the aldehyde group of β-D-mannuronic acid.

Sodium alginate has many uses. It can be used as a sizing agent for textiles and printing paste. It is also widely used in the food industry as a thickening agent, stabilizer and emulsifier. It can be used as an emulsion stabilizer and thickening agent according to Chinese regulations. Used in all kinds of foods in appropriate amounts according to production needs; used to increase blood volume and maintain blood pressure, eliminate histamine toxins produced by burns and traumatic blood loss, stabilize the circulatory system before and after surgery, massive hemorrhagic shock, burn shock, and high fever It has good therapeutic effects on systemic dehydration such as acute dysentery and acute dysentery; it is mainly used as a suspending agent, emulsifier, thickening agent, and capsule material for microcapsules in pharmaceuticals.

The main component of sodium alginate is the sodium salt of alginic acid, which is a mixture of polyuronic acids. It is a glue extracted from brown seaweed such as kelp. Soluble in hot and cold water. The pH value of 1% aqueous solution is 6 to 8. It can form a viscous colloidal solution and is easily mixed with protein, starch, pectin, gum arabic, carboxymethyl cellulose, sucrose, glycerol and sorbus. Alcohol blending. Insoluble in dilute acids with pH less than 3. When the pH is 6 to 9, its viscosity is stable, and its viscosity decreases when heated to above 80°C.

Sodium alginate dissolves in hot and cold water to form a viscous colloidal solution, which is a hydrophilic gel with very strong hydration ability. Low calorific value, non-toxic, easy to expand, high flexibility, has good thickening, stability, gelling, foam stability, anti-aging of products, and promotion of cohesion.

Adding it to various types of noodles can significantly increase the viscosity and anti-brittleness of the food, making the product strong, tough, delicate and chewy. The dosage is 0.2% to 0.5%;

● In ice cream, it can keep the product shape and delicate, the dosage is 0.1% to 0.5%;

● In breads and cakes, the expansion rate is increased, and the products are soft and elastic. The dosage is 0.1% to 1%;

● Used in dairy products and beverages, it can improve the taste of the product and improve the curd shape of yogurt. The dosage is 0.25%~2%;

● It is also used in candies, cold foods and food fillings. It can improve the taste and has good gelling properties. In addition, it is a dietary fiber that can reduce cholesterol in human serum and liver and inhibit total cholesterol and fatty acid concentrations. The increase in phosphorus can also prevent the absorption of harmful elements such as strontium and cadmium and other metal ions. Therefore, it is helpful in the treatment of hypertension, coronary heart disease and diabetes. In addition, it can also be used as textile slurry, cosmetic thickener and fruit preservative.

As a polymer substance, sodium alginate has the functions of suspending, thickening, emulsifying, and adhering. It is mainly used as a suspending agent, emulsifier, thickener, and capsule material for microcapsules in pharmaceuticals.

Used as a binder (1% to 3%) and disintegrating agent (2.5% to 10%) for tablets;

Used as a diluent in capsules; also used in the preparation of oral sustained-release preparations because it delays the release of drugs from water-soluble suspensions; widely used in pastes, ointments and gels as a diluent. Thickening agent and suspending agent (5% ~ 10%), and used as a stabilizer (1% ~ 3%) in oil-in-water emulsions. 0.5% to 2.5% aqueous solution can be used to lubricate the eroded surface of the skin to eliminate and dry water-based secretions.

Food additives: emulsifiers, film-forming agents, thickeners.