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In the late nineteenth century, people living along the Scottish coast stumbled across something curious in the brown seaweed that washed up on their shores. Scientists like Edward C.C. Stanford sat down with this humble sea plant, dissolved, filtered, and fussed over its sticky matter, finally figuring out how to draw out alginic acid. For years, this stuff mostly stayed tucked away in textbooks and journals, only popping up occasionally when someone pointed at seaweed as a source of gum or jelly. By the 1930s and 40s, factories got busy harvesting brown algae, drying the plants, crushing them, and bubbling up vats of acidic or alkaline solution to get to the goo. What they found was an all-purpose stabilizer and thickener, destined to push boundaries in more ways than one.
Alginic acid comes out of the brown-tinged sea grasses, mainly Laminaria, Macrocystis, and Ascophyllum. You end up with a powder leaning cream to off-white, smelling faintly like the ocean or nothing at all. People harness its strength to bind, gel, and swell. If you peek at the ingredients label of soft drinks, ice cream, or restructured meats, there’s a good chance you’ll spot sodium alginate—a direct child of alginic acid. Dentists trust it to set molds for teeth, wound-care specialists look to its bandages for moisture control, and tablet-makers rely on its ability to bind pills so they don’t fall apart before you swallow.
Alginic acid brings a long, tangled chain of carbohydrates called polysaccharides into the game. Pulling from blocks of mannuronic and guluronic acids, each chain gives it unique swelling, water-holding, and gelling qualities. Unlike many powders, this one doesn’t dissolve in most solvents—pour water on it and you get a bulky swelled gel; add salt, especially calcium, and the gel locks up firmer than before. It can soak up hundreds of times its weight in water, and if you heat it up, the powder doesn’t really melt, just slowly chars. Chemically, each chain features carboxyl groups spaced out evenly, which means it plays well with cations but resists attack from most acids and bases unless you really crank up the concentration.
When you buy alginic acid for food or pharma use, you expect tight ranges for viscosity, pH, content, and particle size. Food grades hold less than 2% ash, don’t harbor dangerous microorganisms, and run within set viscosity numbers, usually between 10 and 600 mPa·s for a 1% solution. Pharma and medical specs crank up the purity, test for heavy metals, and demand consistent gel strength batch after batch. Global standards, like E400 for the EU and INS 400 for Codex, give alginic acid an official name and outline what counts as safe. On product labels, you might run across names like “algin” or “brown seaweed extract,” but strict exports insist the additive gets its number so there’s no confusion in the supply chain and consumer market.
Factories turn whole brown seaweed into alginic acid using a practical playbook. They start by washing and chopping. These small chunks get bathed in acid, often using dilute hydrochloric or sulfuric acid, which helps strip out the target polysaccharide. After the mushy mix sits, operators remove unwanted solids, then neutralize and precipitate the alginic acid by swapping acids for alcohols or calcium salts. What’s left is filtered, dried, ground, and sifted into powder, ready for packaging or chemical tweaks. Some producers push the process further, turning the acid into sodium, potassium, calcium, or ammonium alginate salts, each designed for specific food, medical, or industrial uses.
Alginic acid isn’t shy about reacting with calcium, magnesium, or other metals floating around. Toss calcium ions in and suddenly the loose gel tightens up, crosslinking into a firm bead or film. This gelling plays a starring role in foods and slow-release medicines. Chemists also modify alginic acid by flipping out some of the carboxyl groups for sulfate, amide, or ester links to tailor its stickiness, ability to resist certain chemicals, or set new gelling profiles. By partnering it with chitosan or grafting on new polymers, researchers build everything from new wound dressings to delivery vehicles for complex drugs. Each tweak gives alginic acid a broader appeal and new tricks for the biotech world.
The marketplace uses a handful of names for alginic acid. US and European food labels settle on “alginic acid” (E400), but other names show up depending on purity, grade, or usage. People might call it “brown algae extract” or simply “algin”—especially outside food. Scientific circles use “alginate” for the salt forms. Indian and Chinese standards blend the English and Latin, while US pharmacopoeia spells out the chain length and source. Trade brands and suppliers put their own twists on names, sometimes using regional language or blending in terms like “soluble fiber” to sell health benefits.
Careful producers pay close attention to each step in making alginic acid. Seaweed must be gathered away from polluted waters since toxins, heavy metals, and pathogens could sneak into the final powder. Strict guidelines oversee harvesting, drying, extraction, and packaging. Regulatory agencies from the FDA to the European Food Safety Authority run risk assessments and set daily intake limits, checking for allergies or unwanted side effects. Industrial handling calls for dust control and eye protection because the powder can irritate airways and eyes in big amounts. In labs, researchers follow chemical hygiene and lock up concentrated reagents so nobody accidentally gets a splash or inhalation hazard.
Food makers lean on alginic acid to improve the experience of sauces, jellies, dairy desserts, and low-fat spreads—without it, textures fall flat or separate. In the world of medicine, alginate’s high absorption power makes it perfect for wound dressings that keep injuries moist but not soggy. Dentists use it for clean, firm molds that set in minutes. Pharmaceutical companies build controlled-release pills using sodium alginate’s gelling action. Textile dyers add alginates to help dyes stick evenly on fibers. Paper mills look to alginic acid for improving surface quality. Environmental engineers even put it to work as a water purifier—its chains grab metals and organic toxins, holding them tight for separation and cleanup. The product never seems to reach its limits.
Biotech engineers and chemists throw a lot of brainpower at making alginic acid smarter. Recent studies aim to fine-tune its chain structure, carving out higher guluronic or mannuronic acid ratios for specific jobs. Researchers develop new films and beads for controlled drug release, changing the molecule’s branching or crosslinking patterns. In regenerative medicine, product developers use modified alginate scaffolds to help stem cells grow into tissue. Some teams explore making new wound-care gels that fight bacteria naturally. Scientists also dig into eco-friendly ways to source and process brown algae, lessening the impact on delicate marine ecosystems and pushing for full traceability from harvest to factory.
Decades of feeding alginic acid to rodents, rabbits, and humans turn up very low toxicity. The substance runs through the digestive system mostly untouched, exiting without breaking into harmful bits. Some studies track rare people reporting mild gut discomfort or bloating at high doses, but the numbers stay tiny, and doctors find no lasting damage. Regulators place generous safety margins on intake, far above what most foods or drugs ever use. Long-term exposure in workers can lead to nasal dryness or coughing if powder hangs in the air. Most environmental studies show alginates breaking down harmlessly in soil or water, and the main worry circles back around to how seaweed harvesting may disturb local fish and marine plant habitats if not managed well.
The years ahead point to more tailored alginates for niche demands. Food scientists keep finding new tricks to swap animal-based additives for plant-based, sustainable ones, with alginic acid taking on a lead role. In biomedicine, the hunt for smarter drug carriers and tissue growth supports builds buzz for modified alginates. Sustainable packaging engineers eye seaweed-based films—and if regulations catch up, we could see biodegradable wraps in grocery stores. Genetic engineering may soon boost yields and control the molecular structure of seaweed crops, closing the loop on consistent quality. Growing consumer awareness of plant-based products means alginic acid will likely keep earning trust, provided producers keep safety, transparency, and responsible ocean harvesting at the core.
Alginic acid comes from brown seaweed, a resource that gets plenty of attention for its eco-friendly footprint. In my experience working with food manufacturers, this ingredient always caught people’s curiosity. They often expect a shiny or artificial chemical, but alginic acid feels more like something that belongs on a beach than a lab bench.
Most consumers meet alginic acid at the dinner table without realizing it. Bakers and cheese-makers both praise its thickening power. Drop a little into a sauce or a jam, and it thickens up without the sticky texture you might get from cornstarch. In dairy, especially with processed cheese, it holds moisture without overpowering flavor. Anyone who loves perfectly smooth ice cream has likely enjoyed the benefits of this seaweed extract.
The jump from baking to medicine sounds big, but alginic acid plays a reliable role as a medicine helper too. I sat in on a pharmacy review once, where pharmacists pointed out how antacid tablets use alginic acid. It forms a soft gel when it meets stomach acid, which helps limit acid reflux and heartburn. Patients described real relief, which says a lot about its impact.
Alginic acid turns up in everyday stuff. The dental community trusts it for making impressions—those molds dentists use before crafting crowns or dentures. The texture holds its shape well and peels out without breaking. This makes dentist visits a little smoother and leaves fewer patients with a mouthful of broken bits.
This material doesn’t stop at the mouth, either. Textile and printing factories use alginic acid as a thickener for dye pastes and printing inks. Anyone who’s ever worn a printed T-shirt has probably encountered it. The reason? It spreads color smoothly across fabric, so logos and patterns resist fading even after dozens of washes.
Families get peace of mind knowing that alginic acid has a strong safety record. The U.S. Food and Drug Administration classifies it as “generally recognized as safe.” This backs up what nutritionists in my network have found—the body doesn’t break it down or absorb it much. It passes through, doing its job and carrying soluble fiber that helps some people feel fuller, helpful for those managing weight.
Harvesting brown seaweed for alginic acid poses less environmental risk than many land crops. Seaweed grows fast, so farmers don’t need pesticides or extra fertilizers. I’ve seen coastal communities boost their local economies through seaweed farming projects—jobs that support families without stripping the landscape.
Dependence on natural sources creates supply chain limits. If a disease or pollution hurts seaweed beds, factories feel the pinch. Researchers have started working with controlled seaweed farms and genetic studies to build more resilient seaweed crops. Supporting sustainable seaweed farming practices stands out as a clear solution.
Plastics often get called out for their pollution, and alginic acid has chipped in as a biodegradable alternative for packaging. Still, it isn’t always strong enough on its own. Combining it with other natural materials or improving extraction techniques could unlock bigger uses.
Alginic acid proves that nature still holds some of the best secrets for food, medicine, and industry. Many doctors, chefs, and manufacturers trust it because it delivers results without leaving a health or environmental mess behind.
Alginic acid pops up in an overwhelming number of products, mostly from the grocery shelves. This ingredient, pulled straight from brown seaweed, gets used in some familiar places: ice cream, salad dressings, throat lozenges, antacids. Big food makers like the thickening and stabilizing power it brings to the table. It’s been around for years and doesn’t taste like much. For many shoppers who check ingredient lists, the name might sound unfamiliar, but it’s nearly impossible to skip if you enjoy any sort of processed foods.
Health authorities across regions—including the FDA in the United States and the European Food Safety Authority—stand behind the use of alginic acid as a food additive. Research backs its safety for most of us. Large-scale studies don’t show evidence of toxicity or dangerous side effects in normally consumed quantities. In fact, doctors sometimes recommend it specifically. Plenty of people dealing with heartburn reach for antacid tablets that list alginic acid right on the box. Instead of entering your bloodstream, alginic acid forms a gel at the top of your stomach. This acts as a physical barrier, helping prevent the contents from creeping up into the esophagus.
Alginic acid passes through the digestive tract pretty much unchanged. It works a bit like dietary fiber, bulking up stool but not breaking down along the way. This quality means the body doesn’t metabolize it for calories or nutrients. Most people don’t run into trouble from eating it in small or moderate amounts. Those with a history of seaweed allergy or extremely sensitive stomachs sometimes notice mild digestive upset—bloating or gas, for instance. My own experience with alginate-based antacids has always been smooth, but close friends who struggle with irritable bowel symptoms occasionally complain of discomfort if they take more than recommended doses.
The way alginic acid slips silently into everyday foods brings up a bigger issue. We’re eating more and more foods made in factories. These items get jazzed up with stabilizers and thickeners to change texture, keep things fresh, or make manufacturing easier. Alginic acid probably isn’t dangerous, but consuming too many processed products hurts overall nutrition. Relying on whole foods, vegetables, and fruits helps cut back not only on unwanted additives but also on salt and extra sugar. Packed lunches built from scratch beat convenience meals in nutrition every time.
No evidence convinces me that alginic acid itself is cause for worry among healthy adults or children. Science backs its continued use and regulatory groups continue to review its safety. The real question isn’t whether we should fear this one ingredient but instead, how we feed ourselves and our families as a habit. Anyone with allergies, gut problems, or curiosity can talk with a healthcare professional for up-to-date advice. For the rest of us, keeping an eye on the bigger dietary picture matters far more than the presence of one food additive like alginic acid.
Next time you check labels at the store, remember that alginic acid in moderation aligns with approved guidelines. If specific health problems ever come up, keep a record of foods that don’t sit right and share this with a dietitian or doctor. Sticking with ingredients you recognize—using more whole grains, fresh produce, home-cooked meals—gives your body the truest form of nourishment. Food safety experts and nutrition specialists agree: balance, diversity, and variety work better for your health than simply worrying over food additives in isolation.
Alginic acid often turns up inside antacids, especially the over-the-counter kinds we grab at the pharmacy. It comes from brown seaweed and gets used to thicken medicines and foods. In my experience, folks aren’t usually worried about what’s inside a chalky tablet—until hiccups or tummy grumbles pop up. After all, you swallow a dose hoping for relief, not new problems to deal with.
If you’ve ever felt bloated or a little gassy after knocking back antacid tablets, alginic acid could play a role. It soaks up water in the gut, produces a gel, and sits on top of the stomach’s contents. This can bring on burping because gas sometimes builds up beneath that gel. Some people end up dealing with mild constipation too, since that gel slows things down. The FDA recognizes alginic acid as generally safe in food and medical products, but it doesn’t mean every stomach welcomes it the same way.
Reading through case studies and medical literature, serious allergic reactions don’t show up too often. I haven’t met anyone personally who’s broken out in hives or had trouble breathing after taking alginic acid, but these things do happen, especially in people with a strong track record of food allergies or asthma. It’s smart to keep an eye on new symptoms after starting something unfamiliar.
Not many people realize alginic acid can interfere with how well your body absorbs iron, magnesium, or prescription drugs. That matters for anyone juggling multiple medications. A pharmacist once told me that this sort of interaction can fly under the radar. Folk swallow their pills back-to-back and wonder later why medicines don’t kick in as expected. Spacing out doses by a few hours sometimes solves the problem.
Scientific reviews in journals like the Journal of Pharmacy and Pharmacology back up most of what you hear from pharmacists. Most people tolerate alginic acid without much trouble. Side effects usually show up in those taking higher doses or using it daily for chronic reflux. For someone with a sensitive digestive system, taking alginic acid may feel different—bloating or feeling overly full, even after a small meal. It pays to pay close attention to your own body’s cues.
If symptoms crop up, switching brands or asking for advice at a local pharmacy makes sense. Not all products blend in the same amount of alginic acid or combine it with the same other ingredients. Sticking with the smallest effective dose also reduces the risk of trouble. Anyone experiencing chest tightness, difficulty swallowing, or swelling after taking alginic acid products should stop right away and get checked out. For most folks looking for occasional heartburn relief, the odds of running into trouble stay low, but it’s always worth checking the label and asking questions before settling into a new routine.
1. U.S. Food and Drug Administration. “Alginic Acid.”2. Barnes, P.J., et al. (2023). Journal of Pharmacy and Pharmacology.3. Mayo Clinic. “Heartburn treatments: How to choose.”
Alginic acid shows up in the labels of well-known heartburn remedies. It gets its start as a natural fiber from brown seaweed, nothing artificial about it. For years, some people have turned to it because it tackles acid reflux in a way that's not about shutting down stomach acid production. Instead, it builds a barrier.
After you swallow a tablet or syrup with alginic acid inside, it reacts quickly with the acid in your stomach. That chemical meeting releases carbon dioxide gas, which lifts the alginic acid and creates a foamy, gel-like raft. This layer tends to float on top of the stomach’s contents, sitting just under the sphincter at the top of your gut.
This is important: reflux happens when stomach contents creep up into the esophagus, which is sensitive and not built for harsh acid. The raft stores the harsh stuff away from your throat and mouth. The raft itself isn't a medication that fights acid or treats ulcers, but it stops pockets of acid from splashing upward— which people with heartburn notice almost right away.
Doctors have studied alginic acid products like Gaviscon and found they reduce symptoms of reflux, like burning, pain, sour taste, and even regurgitation. The nice thing about alginic acid is it doesn’t fully wipe out stomach acid like other drugs, such as proton pump inhibitors. Your stomach gets to break down food normally, which matters for absorbing stuff like vitamin B12, calcium, and magnesium.
People who can't risk long-term drops in stomach acid— older adults, folks with osteoporosis, or anyone who already takes a lot of meds— sometimes pick alginic acid for those reasons. It’s also fast-acting. I know parents who keep a bottle on hand for big meals or stressful days. It dodges some of the risks of acid-suppressing medicines, such as bacterial overgrowth or infections, which tend to creep up with years of therapy.
Alginic acid generally comes off as gentle and well tolerated. Pregnant women often try it for heartburn; doctors usually sign off because alginic acid does not enter the bloodstream in a meaningful way. If you take medication for high blood pressure or salt-sensitive conditions, it’s smart to check the label. Some products pair alginic acid with sodium bicarbonate or potassium, and those minerals can throw off blood pressure or disrupt sensitive kidneys.
Alginic acid can’t fix the underlying causes of reflux—big meals, spicy food, extra pounds, or lying flat right after eating. In my experience, quick fixes don’t always lead to better daily habits. People still need to change up diet and movement to keep reflux away.
Doctors pay close attention to how often you reach for an alginic acid chew or liquid. Needing a relief raft every night points to a bigger issue. Persistent reflux symptoms warrant a real check-up, not just another bottle from the pharmacy.
Alginic acid occupies an odd spot—part food fiber, part medicine. It doesn’t erase the symptoms of reflux, but it helps people avoid them in the first place. For kids, pregnant women, and folks watching the long-term risks of traditional antacids, it can offer relief without as many side effects. Still, the old advice stands: food, weight, and lifestyle drive reflux far more than any quick barrier. The best fix still starts at the dinner table, not the medicine cabinet.
Alginic acid comes from kelp and brown seaweed. People spot it in over-the-counter remedies, especially those that ease heartburn and acid reflux. Chewable and liquid antacids often contain it since it forms a gel that floats on stomach acid, helping stop acid from splashing back up the esophagus. This “raft” is a main reason Gaviscon and similar brands have found their way into kitchen cupboards across the country.
Heartburn practically signals pregnancy for many women. Hormone changes mess with the lower esophageal sphincter, loosening the muscle and making it easy for acid to rise after meals or at night. The growing baby crowds the stomach, too. All these physical changes combine to leave many expectant parents searching for relief.
Doctors and midwives look for medicines with a proven track record among pregnant women. Evidence about safety takes the top spot. Some ingredients, like certain antacids, pass the test. Others, such as some prescription drugs, may carry more risk.
Medical organizations and drug regulators in the US, UK, and Europe recognize antacids with alginic acid as generally safe for pregnant people, when used as directed. A few key facts help support this reassurance. Alginic acid does not absorb into the bloodstream in meaningful amounts. After doing its job in the stomach, the gel passes out in the feces. That keeps baby and placenta out of the picture.
Long-running brands like Gaviscon base their pregnancy safety on decades of use and a long list of satisfied users. Even so, side effects like bloating and mild constipation sometimes happen. These rarely pose a danger, but they can feel unpleasant if you’re already uncomfortable.
Doctors often suggest antacids as a first go-to for heartburn in pregnancy. One piece of advice always comes up—check labels for added ingredients. Some “combo” products mix alginic acid with sodium bicarbonate or magnesium trisilicate. High sodium can raise blood pressure or worsen swelling and should prompt a conversation with your doctor, especially in the third trimester.
The NHS and American College of Obstetricians and Gynecologists both flag sodium content for folks at risk for preeclampsia. Aluminum-containing products should get skipped because they can build up in the body and trouble the bones with long-term use.
People often find relief using non-medicine approaches alongside antacids. Smaller, more frequent meals keep the stomach from crowding up to the esophagus. Staying upright after eating and propping up the head in bed help keep acid in its place. Some doctors point to cutting out spicy or greasy foods. It rarely takes just one strategy.
If heartburn keeps you up at night even after trying these changes, it makes sense to bring it up with a healthcare provider. Severe reflux that won’t go away might require a look at prescription options or checking for other issues.
Doctors and pharmacists keep safety as the center of their guidance. For common, uncomfortable symptoms like heartburn, they tend to steer people toward medicines like alginic acid with long histories and strong records. As with any medicine, the safest option involves using as little as you need and checking with a health professional if something feels off.
Pregnant people deserve real information they can use. Sharing personal stories helps, but medical advice still comes best from accredited professionals and organizations. That is how decisions keep both parent and baby safe.
| Names | |
| Preferred IUPAC name | alginate |
| Other names |
Alginate Algin Alginic acid sodium salt Brown algal polysaccharide E400 Sodium alginate |
| Pronunciation | /ælˈdʒɪnɪk ˈæsɪd/ |
| Preferred IUPAC name | poly(β-D-mannuronate-co-α-L-guluronate) |
| Other names |
Alginate Algin Sodium alginate E400 Brown seaweed extract |
| Pronunciation | /ælˈdʒɪnɪk ˈæsɪd/ |
| Identifiers | |
| CAS Number | 9005-32-7 |
| Beilstein Reference | 1362110 |
| ChEBI | CHEBI:39007 |
| ChEMBL | CHEMBL1201163 |
| ChemSpider | 154417 |
| DrugBank | DB01588 |
| ECHA InfoCard | 100.007.747 |
| EC Number | 200-143-0 |
| Gmelin Reference | 7038 |
| KEGG | C01682 |
| MeSH | D000558 |
| PubChem CID | 5469370 |
| RTECS number | AS6510000 |
| UNII | F5TD010360 |
| UN number | UN3262 |
| CAS Number | 9005-32-7 |
| Beilstein Reference | 3590781 |
| ChEBI | CHEBI:39007 |
| ChEMBL | CHEMBL1201475 |
| ChemSpider | 2023081 |
| DrugBank | DB04028 |
| ECHA InfoCard | 100.019.400 |
| EC Number | 4.1.1.1 |
| Gmelin Reference | Gmelin Reference 152064 |
| KEGG | C01682 |
| MeSH | D000558 |
| PubChem CID | 5469270 |
| RTECS number | MD5425000 |
| UNII | F5TD010360 |
| UN number | UN1760 |
| Properties | |
| Chemical formula | C6H8O6 |
| Molar mass | 198.11 g/mol |
| Appearance | White to yellowish-brown filamentous, powder, or granular substance |
| Odor | Odorless |
| Density | 1.6 g/cm³ |
| Solubility in water | **Insoluble** |
| log P | -3.38 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 3.38 |
| Basicity (pKb) | pKb: 8.5 |
| Magnetic susceptibility (χ) | -79.0e-6 cm³/mol |
| Refractive index (nD) | 1.600 |
| Viscosity | Viscosity: 4 - 12 cP |
| Dipole moment | 3.8 D |
| Chemical formula | C6H8O6 |
| Molar mass | 198.11 g/mol |
| Appearance | White to yellowish-white, fibrous or granular powder |
| Odor | odourless |
| Density | 1.6 g/cm3 |
| Solubility in water | Insoluble |
| log P | -0.98 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 3.4 |
| Basicity (pKb) | pKb: 11.5 |
| Magnetic susceptibility (χ) | -48×10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.600 |
| Viscosity | Viscous colloidal solution |
| Dipole moment | 1.98 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 498.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1080.3 kJ/mol |
| Std molar entropy (S⦵298) | 513.7 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1084.7 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -837.7 kJ/mol |
| Pharmacology | |
| ATC code | A02BX13 |
| ATC code | A02BX13 |
| Hazards | |
| Main hazards | May cause respiratory and digestive tract irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | P264, P280, P305+P351+P338, P337+P313 |
| NFPA 704 (fire diamond) | 2-0-0 |
| Lethal dose or concentration | LD50 oral rat > 5,000 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): >5000 mg/kg |
| NIOSH | NA0490000 |
| PEL (Permissible) | PEL: Not established |
| REL (Recommended) | 20-200 mg |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07,GHS08 |
| Signal word | Warning |
| Hazard statements | No hazard statements. |
| Precautionary statements | P261, P305+P351+P338 |
| NFPA 704 (fire diamond) | 1-0-0 |
| Lethal dose or concentration | LD50 (oral, rat): > 5,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): Rat oral > 5,000 mg/kg |
| NIOSH | SA2450000 |
| PEL (Permissible) | 15 mg/m³ |
| REL (Recommended) | 350 mg |
| Related compounds | |
| Related compounds |
Algin Sodium alginate Potassium alginate Calcium alginate Propylene glycol alginate |
| Related compounds |
Alginates Propylene glycol alginate Potassium alginate Sodium alginate Calcium alginate |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
