(ALGINIC ACID AMMONIUM SALT = AMMONIUM POLYMANNURATE)
CAS NO.: 9005-34-9
European Community (EC) Number: 618-411-4
MDL number: MFCD00197758
Molecular Formula: (C6H7O6NH4)n
IUPAC Name: 6-(2-carboxy-4,5-dihydroxy-6-methoxyoxan-3-yl)oxy-4,5-dihydroxy-3-methoxyoxane-2-carboxylic acid
InChI Key: GKFPPCXIBHQRQT-UHFFFAOYSA-N
Canonical SMILES: COC1C(C(C(OC1C(=O)O)OC2C(C(C(OC2C(=O)O)OC)O)O)O)O
Ammonium Alginate Stabilizer is a food additive that acts as both a stabilizer and a thickener.
Ammonium Alginate is a natural, indigestible polysaccharide (starch) found in different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, Laminaria cloustoni, Ascophyllum nodosum) such as brown marine algae (kelp and wracks).
Ammonium alginate is ammonium salt of alginic acid, a natural polysaccharide, produced by different seaweeds.
Algin and associated salts (sodium alginate, calcium alginate, ammonium alginate, and potassium alginate) are collectively referred to as alginates.
Ammonium alginate belongs to a group of chemicals called polysaccarides.
Ammonium alginate is an Ammonium salt of alginic acid.
Ammonium Alginate, the Ammonium salt of alginic acid, is a natural polysaccharide extracted from seaweed, composed by Mannuronic acid (M) and Guluronic acid (G).
Ammonium alginate (CAS Reg. No. 9005-34-9) is the ammonium salt of alginic acid, a natural polyuronide constituent of certain brown algae.
Ammonium alginate is one kind of light yellow to brown amorphous powder or granule, which has the features of hydrophilic, thickening and gel properties.
Due to the characteristics of more pure organic product, Ammonium alginate contains low ash content.
Ammonium Alginate is white or light yellow coarse or fibrous powder.
Ammonium alginate is a component of alginic acid and is found in algae.
Ammonium alginate is generally recognized as safe when used in accordance with good manufacturing or feeding practice.
(C6H7O6·NH4)n, Ammonium alginate is a high-molecular-weight, hydrophilic colloid; used as a thickening agent/stabilizer in ice cream, cheese, canned fruits, and other food products.
Ammonium salt of alginic acid (E400), a natural polysaccharide, produced by different seaweeds of the family Phaeophyceae (Macrocystis pyrifera, Laminaria digitata, L. cloustoni, Ascophyllum nodosum) in the USA and the UK.
APPLICATIONS AND USES
In the industrial sector, Ammonium alginate is effectively used as a binder that leaves no residue after combustion when materials are processed in the ceramic and steel industries.
Ammonium alginate is used in jam, jellies and marmalades and other similar fruit spreads including low-calorie products, an ingredient in antacid preparations.
Ammonium Alginate is used as a gelling agent,emulsifier and thickener in food additives.
Ammonium alginate is used to produce packaging material for the food industry and is also widely used as stabilizer, thickener, emulsifier and gelling agent.
Ammonium alginate is also a cosmetic chemical.
In food applications using ammonium alginate, whilst having the thickening and gelling effects of sodium alginate, it is expected that by-product metal salts will not be produced after the gelation reaction.
Ammonium alginate uses and applications include: Binder, film-former, viscous control agent in cosmetics; emulsifier, thickener, stabilizer, humectant, color diluent in foods and pharmaceuticals; boiler water additive (food contact); stabilizer in paper, textiles, latexes; in food packaging applications
Ammonium Alginate is also used frequently in the pharmaceutical, cosmetic, and textile industries.
In the food industry, Ammonium Alginate Stabilizer can be found in products like ice cream, salsa, pudding, jam, and some beverages.
In textiles and for manufacturing of paper ammonium alginate is used due to Ammonium alginate’s quick water absorption technology.
Ammonium alginate is also used as thickening and gelling agents in food & beverage industry and commonly found in pie filling and gravy.
Ammonium alginate has various applications in pharmaceuticals industry owing to better stabilizer and emulsifier.
Furthermore, the ammonium alginate is used in manufacturing of welding rods and used to produce packaging material for food & beverages industry.
Ammonium alginate is diluent, emulsifying agent, film-forming agent, humectant, stabilizing agent and thickening agent. It is widely used in food products as a stabilizer, thickener and emulsifier.
Ammonium alginate is also used in pharmaceutical preparations as a diluent, emulsifier, film-former, and humectant.
Ammonium alginate is aldo used as a thickener for colours in printing textiles, glazing and sizing paper, special printers’ inks, paints, cosmetics, insecticides, and pharmaceutical preparations.
Ammonium alginate is also used in making molds, castings and in taking dental impressions.
Alginates, which are the salts of alginic acid, can be used as thickeners for food items such as creams, jellies, cake fillings, beer, cereals, vinegars, and soybean products.
Other food products Ammonium alginate can be used in include soft drinks, food coloring, jam, marmalades, and icings.
Aside from being used as a thickener, ammonium alginate can also be used as an emulsifier, a stabilizer, and a gelling agent.
Alginates like Ammonium Alginate are commonly used in jams, jellies and marmalades.
Ammonium alginate is used as stabilizers in prepared whipped-cream (pressure-dispensed whipped cream) where they help provide a creamy texture and prevent formation of ice crystals.
Ammonium alginate is used in making popsicles where they help provide a smoother texture by ensuring that the fruit flavors are evenly distributed in the ice crystals during freezing.
Ammonium alginate also helps to stop dripping.
Medical uses of ammonium alginate include preparations for antacids such as Gaviscon, Bisodol tablets, Asilone tablets, and others.
Ammonium alginate is widely used in foods as a stabilizer, thickener and emulsifier. Ammonium alginate is also used in pharmaceutical preparations as a color-diluent, emulsifier, film-former, and humectant.
Researches on bioengineering makes use of alginates to create hydrogels that consist of microparticles to stimulate brain tissue to regenerate.
Ammonium alginate is also currently being tested on bone reconstruction, as ammonium alginate properties encourage bio-repair.
Ammonium alginate is derived from seaweed and is used to thicken food substances.
Ammonium alginate is used as: Bulking agent, Carrier, Emulsifier, Foaming agent, Gelling agent, Glazing agent, Humectant, Sequestrant, Stabilizer, and Thickener.
Ammonium Alginate is used to produce the package material for the food industry. Additionally, Ammonium Alginate is also widely used as stabilizer, thickener, emulsifier and gelling agent in the food industry.
Ammonium alginate could also be used in heat-treated butter milk
Ammonium alginate is a Acidity regulator, Emulsifier, Humectant, Stabilizer, Thickener.
Ammonium Alginate is a gum that is the ammonium salt of alginic acid.
Ammonium alginate is cold water soluble and forms viscous solutions.
Ammonium alginate functions as a stabilizer and thickener and its uses include bakery fill- ings, gravies, and toppings.
Ammonium alginate is widely used in foods as a stabilizer, thickener and emulsifier. Used for sealing and coating the bottle cap of canned products.
PHYSICAL AND CHEMICAL PROPERTIES
Ammonium alginate occurs as white to yellowish brown filamentous, grainy, granular, or powdered forms.
Ammonium Alginate dissolves slowly in water forming viscous solution insoluble in ethanol and ether.
Ammonium alginate dissolves slowly in water forming a viscous solution; insoluble in ethanol, and ether.
Filamentous, grainy, granular or pow- der, colorless or slightly yellow, may have a slight characteristic smell and taste.
Ammonium alginate is slowly soluble in water forming a viscous solution. Insoluble in alcohol.
Ammonium alginate, like sodium alginate, dissolves in cold and hot water to form a viscous aqueous solution, and gels when in contact with polyvalent cations such as Ca2+.
A characteristic of ammonium alginate is that it does not contain metal ions such as sodium so it has a low ash content.
Ammonium alginate is stable if stored at low relative humidities and cool temperatures.
Ammonium alginate is soluble in water and is sensitive to acids and heat.
Ammonium alginate is odorless and tasteless, and can be slowly dissolved in water forming thick colloidal solution.
Ammonium Alginate can not be dissolved by chloroform, diethyl ether and acid liquid with a pH value lower than 3.
Solubility: Dissolves slowly in water to form a viscous solution; insoluble in ethanol and in ether
Chemical Composition: 4-Aminoantipyrine;1,2-Dihydro-1,5-Dimethyl-4-(Methylamino)-2-Phenyl-3H-Pyrazol-3-One;N-(2,3-Dihydro-1,5-Dimethyl-3-Oxo-2-Phenyl-1H-Pyrazol-4-yl)Formamide.
Color: White to yellow powder
PHpH(10g/l, 25℃) : 5.0～8.0
Appearance: yellow or yellowish-brown powder
Viscosity ( 1 % Sol): 10-20 Cps
Description: A Pale yellowish Powder
Molecular Weight: 398.32
Hydrogen Bond Donor Count: 6
Hydrogen Bond Acceptor Count: 13
Rotatable Bond Count: 6
Exact Mass: 398.10604075
Monoisotopic Mass: 398.10604075
Topological Polar Surface Area: 202 Å²
Heavy Atom Count: 27
Formal Charge: 0
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 10
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Physical Description: White to yellowish fibrous or granular powder
Color/Form: Filamentous, grainy, granular, or powdered; colorless or slightly yellow
Odor: Slight characteristic smell
Taste: slight characteristic taste
Solubility: slowly sol in water; insol in alcohol
hydrophilic, colloid substance
Ammonium alginate can be produced by harvesting of various species of brown algae (phaeophyceae) followed by processing to form alginic acid, which is reacted with ammonia.
Ammonium alginate, as a hydrophilic colloid, is easily soluble in water to form a viscous solution.
Ammonium alginate can rapidly exchange the ions when encounters the calcium ions to form the gel, whose gel has the thermo irreversible property.
Ammonium alginate is prepared by the neutralization of purified alginic acid with appropriate pH control agents.
The major sources for the manufacturing of ammonium alginate are species of Ascophyllum, Ecklonia, Durvillaea, Laminaria, Lessonia, Sargassum, Macrocystis and Turbinaria.
Ammonium alginate is commonly found in pie filling and gravy.
Alginic acid ammonium salt
Ollatex arm extra