Sodium-alginate

BP Sodium alginate PhEur Natrii alginas USPNF Sodium alginate 

Algin alginic acid, sodium salt E401 Kelcosoh, Keltone-, Protanal sodium polymannuronate. 

Sodium alginate consists chiefly of the sodium salt of alginic acid, which is a mixture of polyuronic acids composed of residues of D-mannuronic acid and L-guluronic acid. 

The block structure and molecular weight of sodium alginate samples has been investigated.  

Stabilizing agent suspending agent tablet and capsule disin-tegrant tablet binder viscosity-increasing agent. 

Sodium alginate is formed when Alginic acid is extracted from brown seaweed and is neutralized with sodium bicarbonate. 

Sodium alginate is GRAS listed and is accepted in Europe for use as a food additive. It is also included in the FDA Inactive Ingredients Database. 

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The flow properties of sodium alginate solutions depend on concentration. A 2.5% medium viscosity sodium alginate solution is pseudoplastic, especially at the higher shear rates in the range of 10—10,000/s. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Sodium alginate [9005-38-3]. Freed from heavy metal impurities by treatment with ion-exchange resins (Na -form), or with a dilute solution of the sodium salt of EDTA. Also dissolved in 0. IM NaCl, centrifuged and fractionally ppted by gradual addition of EtOH or 4M NaCl. The resulting gels were centrifuged off, washed with aq EtOH or acetone, and dried under vacuum. [Buchner, Cooper and Wassermann J Chem Soc 3974 7967.]... 

Anionic hydrophilic Sodium chondroitinsulfate, sodium alginate, carboxymethyj cellulose, sodium polyacrylate, sodium hyaluronate Buffer or salt solution (e.g., 0.1 M NaNO,)... 

Sodium alginate (Fisher Scientific, Manchester, UK) was prepared by dissolving 10 g of powder form in 500 ml of distilled water. A separate solution of 120 g of calcium chloride was dissolved in 21 of distilled water. Sodium alginate and calcium chloride solution were... 

The effect of temperature on the rate of ethanol production is markedly different for free and immobilised systems. Thus while a constant increase in rate is observed with free S. cerevisiae as temperature is increased from 25 to 42 °C, a maximum occurs at 30 °C with cells immobilised in sodium alginate. The lower temperature optimum for immobilised systems may result from diffusional limitations of ethanol within the support matrix. At higher temperatures, ethanol production exceeds its rate of diffusion so that accumulation occurs within the beads. The achievement of inhibitory levels then causes the declines observed in the ethanol production rate. 

Gaviscon Extra Strength Reliever Formula Liquid—aluminum hydroxide, magnesium carbonate, parabens, EDTA, saccharin, sorbitol, simethicone, sodium alginate... 

Fig. 2. Effect of sodium alginate concentration on lactic acid production...

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. 

Propylene glycol alginate is not sensitive to mix acidity or calcium ions and is replacing sodium alginate for stabilization of ice cream 0.10 to 0.20% use is recommended. 

Most of the hydrocolloids listed for ice cream may be used in ices and sherbets. Gelatin is used a great deal. However, it makes overrun difficult to control and consequently it is used in conjunction with other hydrocolloids. A 225 Bloom gelatin is used at 0.4 to 0.5%. Sodium alginate is affected by acid and calcium salts and is not often used. Propylene glycol alginate is more resistant in this respect and is used at levels of 0.15 to 0.25%. Carrageenin is used in many blends. 

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. 

W e know of many examples of the effect of impurities of crystallization. In many cases impurities will completely inhibit (2-4) nucleus formation. Reading the literature on this subject impresses one with the frequent occurrence of hydrocolloids as crystal modifiers, particularly where sugar or water is the material being crystallized. The use of gelatin, locust bean gum, or sodium alginate in ice cream is just one example of many practical applications of hydrocolloids in crystal modification. 

The oxidative cleavage of v/c-diols to give two carbonyl functions (Eq. 5.3) by periodates was first observed by Malaprade and has since been widely applied to the carbohydrate area.50 Since both the reagent sodium periodate and the carbohydrate substrate are water soluble, the reaction is usually carried out in aqueous media.51 The reaction has been applied to polysaccharides such as starch.52 The periodate oxidations of sodium alginate in water as well as a dispersion in 1 1 ethanol-water mixture have been compared.53 Because sodium alginate forms a highly viscous solution, the oxidation was observed to be more extensive in ethanol-water. 

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