Basic knowledge of sodium alginate

Sodium alginate is a byproduct of iodine and mannitol extraction from brown algae such as kelp or Sargassum. Its molecule consists of β-D-mannuronic, M and α-L-guluronic, G linked by a (1→4) bond, and 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 pharmaceuticals.

Here is the content list:

·The production process of sodium alginate

·Physical and chemical properties of sodium alginate

·Advantages of sodium alginate

The production process of sodium alginate

The process of sodium alginate is as follows: dry or wet seaweed (algae) is crushed, washed to remove impurities, extracted with strong alkaline water and clarified to obtain crude alginate solution, precipitated by calcium chloride to obtain colored calcium alginate, treated with acid after decolorization and deodorization to remove soluble impurities to obtain alginate precipitate, and then dried, crushed and sieved to obtain sodium alginate powder.

Physical and chemical properties of sodium alginate

Sodium alginate is a white or light yellow powder, almost odorless and tasteless. Sodium alginate is soluble in water and insoluble in ethanol, ether, chloroform, and other organic solvents. It dissolves in water and becomes a viscous liquid. 1% aqueous solution pH value is 6-8. When pH=6-9, the viscosity is stable, and when heated to above 80℃, the viscosity decreases. Sodium alginate is non-toxic, LD50>5000mg/kg the effect of the chelating agent on the nature of sodium alginate solution chelating agent can complex the divalent ions in the system so that sodium alginate can be stabilized in the system.

Advantages of sodium alginate

Sodium alginate as a thickening agent for beverages and dairy products has unique advantages in thickening: the good flowability of sodium alginate makes the added beverages smooth, and it prevents the viscosity drop phenomenon during the sterilization of products. When using sodium alginate as a thickener, you should try to use products with larger molecular weight, and adding Ca in an appropriate amount greatly improves the viscosity of sodium alginate.

Sodium alginate is a high-grade stabilizer for ice cream and other cold drinks, which can make ice cream and other cold drinks produce a smooth appearance and silky texture. Since calcium alginate can form a stable thermally irreversible gel, thus it will not become rough (ice crystal growth) during transportation and storage, and no ice cream deformation due to temperature fluctuations will occur; meanwhile this ice cream is odorless when consumed, which improves both expansion rate and melting point, making the quality and benefits of the product significantly improved. The product is smooth, delicate, and has good taste. The addition amount is low, generally 1-3%, and 5-10% in foreign countries.

Sodium alginate is used as a stabilizer for dairy products and beverages. The stabilized frozen cow's milk has good taste, no stickiness, stiffness, sticky and sluggish when stirring.

In general, sodium alginates are the company’s main product. For consumers, on-sodium alginates are effective. The company will be more committed to producing more and better sodium alginates for consumers. If you are interested in the business of sodium alginates, you can go to our website for consultation, our website is www.jysunway.com.