Alginates types

Takka, S. Acarturk, E. Calcium alginate microparticles for oral administration. I. Effect of sodium alginate type on drug release and drug entrapment efficiency. J. Micro-encapsul. 1999, 16 (3), 275-290. 

Rowley, J. A. Mooney, D. J. (2002) Alginate type and RGD density control myoblast phenotype. Journal of Biomedical Materials Research, 60, 217-223. 

Protacid F 120 Satialgine H8 Sobaig FD 000 Range 9005-34-9 Ammonium alginate Ammonium Alginate Type S AMOLOID HV AMOLOID LV Sobaig FD 300 Range SUPERLOID ... 

Gautier, A., Carpentier, B., Dufresne, M., Dinh, Q.V., PaulUer, R, Legallais, C., 2011. Impact of alginate type and bead diameter on mass transfers and the metabolic activities of encapsulated C3A cells in bioartificial liver apphcations. Eur. Cell Mat. 21, 94—106. 

Chem. Descrip. Complex surfactant blend lenic Nature Nonionidcalionic Uses Leveling agent for nylon carpel Ammonium Alginate Type S [Fmtarom]... 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Another biomedical appHcation of mictocapsules is the encapsulation of Hve mammalian ceUs for transplantation into humans. The purpose of encapsulation is to protect the transplanted ceUs or organisms from rejection by the host. The capsule sheU must prevent entrance of harmful agents into the capsule, aUow free transport of nutrients necessary for ceU functioning into the capsule, and aUow desirable ceUular products to freely escape from the capsule. This type of encapsulation has been carried out with a number of different types of Hve ceUs, but studies with encapsulated pancreatic islets or islets of Langerhans ate most common. The alginate—poly(L-lysine) encapsulation process originally developed in 1981 (54) catalyzed much of the ceU encapsulation work carried out since. A discussion of the obstacles to the appHcation of microencapsulation in islet transplantation reviewed much of the mote recent work done in this area (55). Animal ceU encapsulation has also been researched (56). 

An example of the first type is the emulsion stabiliser as exemplified by sodium oleyl sulphate, cetyl pyridinium chloride and poly(ethylene oxide) derivatives. For a number of applications it is desirable that the latex be thickened before use, in which case thickening agents such as water-soluble cellulose ethers or certain alginates or methacrylates may be employed. Antifoams such as silicone oils are occasionally required. 

Since the matrices of AB cements bear some similarity to alginate gels they most probably fall into type 3. 

Sodium alginate is the principal brown algae gum, while the red algae are of two practical types ... 

Sodium alginate (algin) is one of the most widely used hydrocolloids for ice cream. It is supplied in several viscosity types. The lower viscosity material is recommended in order to prevent thick mixes. It is used at a level of 0.15 to 0.25%. It is added to mix at higher temperatures in order to minimize precipitation by calcium salts present in milk products. Sodium alginate is sensitive to high acidities often developed in some mixes and causes thickening. 

Cellulose gum, Irish moss extract, and propylene glycol alginate are the hydrocolloids most of en used in this application at levels of between 0.25 and 1%, depending on the fruit-sugar ratio and the type of fruit. 

The hydrocolloids used stabilize this type of icing by their ability to form a gel or a highly viscous solution. Agar-agar, locust bean gum, sodium alginate (combined with a buffer and calcium salt), Irish moss extract, pectin, and karaya gum are hydrocolloids used. The finished icing may contain from 0.1 to 0.5% hydrocolloids. 

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