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1.What is Sodium Alginate?

Sodium alginate is a by-product of the extraction of iodine and mannitol from the brown algae kelp or sargassum after the aqueous solution has a high viscosity, has been used as a food thickener, stabilizer, emulsifier and so on. It can show polyanion behavior in aqueous solution and has certain adhesion, which can be used as a drug carrier for the treatment of mucous membrane tissues. Sodium alginate has obvious pH sensitivity. Sodium alginate can form gels quickly and under extremely mild conditions. The conditions for gel formation are mild, which prevents the inactivation of active substances such as sensitive drugs, proteins, cells and enzymes. Due to these excellent properties, sodium alginate has been widely used in the food industry and pharmaceuticals.

2.How is Sodium Alginate produced?

1. add sodium carbonate solution in alginate gel, make alkaline, stir, stand, filter, boil, dry, get sodium alginate. 2. Soak kelp and macroalgae in formaldehyde. Add expanding agent, after expansion of macroalgae block and then mechanically chopped to less than 1cm long. Put into the digester, add Na2CO3 solution, heating 3. Calcium precipitation: add calcium chloride solution to the gel solution after foaming, and at the same time add hydrochloric acid to neutralize the excess soda ash in the digestion reaction to neutral. 4. Ion exchange calcium gel: calcium ions in calcium alginate gel are exchanged by sodium ions, the sodium alginate generated by exchange is not dissolved in the exchange solution due to the salting out effect, it is still a flocculent gel, drying, crushing that is, the finished product of sodium alginate.

3.How is Sodium Alginate stored and distributed?

Sodium alginate has hygroscopicity, the aqueous solution of sodium alginate is stable at pH 4-10, precipitation occurs at pH<3; hydrolysis occurs at pH>10, and viscosity is lost at the same time; Metal containers cannot store sodium alginate solution; The solution is susceptible to microorganisms that change its viscosity during storage; the concentration of the solution decreases when it is heated above 70°C; Heat-pressure sterilization reduces the viscosity of the solution; (b) Gamma ray sterilization also reduces the viscosity of the solution; topical preparations should be preserved by adding preservatives; bulk substances should be stored in airtight containers in a cool, dry place.

4.What is Sodium Alginate used for?

Sodium alginate is used to replace starch and gelatin as stabilizer for ice cream, which can control the formation of ice crystals and improve the taste of ice cream, and also stabilize mixed drinks such as sugar-water ice-cream, ice-cream and frozen milk. Many dairy products, such as refined cheese, whipped cream, cheese, etc., using the stabilizing effect of sodium alginate can prevent the food and packaging adhesion, can be used as a dairy jewelry cover, can make it stable and prevent the frosting pastry cracking. Sodium alginate is used in salad (a kind of coleslaw) dressing, pudding (a kind of sweet snack), jam, ketchup and the thickening agent of canned products to improve the stabilizing property of the products and reduce the oozing of liquid.