SODIUM ALGINATE

Sodium alginate is a natural polysaccharide extracted from the cell walls of brown seaweed (kelp).
Sodium alginate is widely used as a thickener, stabilizer, gelling agent, and emulsifier in food, pharmaceutical, and industrial applications.
Sodium alginate is a hydrocolloid.

CAS Number: 9005-38-3
Molecular Formula: C5H7O4COONa
EINECS Number: 618-415-6

Synonyms: SODIUM ALGINATE, 9005-38-3, sodium alginate, alginate sodium, alginic acid sodium salt, sodium polymannuronate, algin, alginate, alginic acid salt, E401, INS 401, alginate (polysaccharide), algal polysaccharide, kelp extract polysaccharide, CHEBI:53311, DTXSID0040410, FEMA No. 2014, sodium alginate 2200-3000, sodium alginate polymer, algiline, amnucol, antigriminant C45, cecalgine TBV, darid QH, dariloid QH, halltex, kelco gel LV, kelcosol, kelgin, kelgin F, kelgin HV, kelgin LV, kelgin XL, kelgum, kelset, kelsize, keltex, keltone, lamitex, manucol, manucol DM, manucol KMF, manucol SS/LD2, manutex, manutex F, manutex SA/KP, manutex RS1, manutex RS-5, manutex SH/LH, meypralgin R/LV, minus, nouralgine, pectalgine, proctin, protacell 8, protanal, protatek, snow algin L, snow algin H, snow algin M, stipine, tagat, tragaya, algin (Laminaria spp.), alginate KMF, algipon L-1168, arcrane, ascophyllum, cohastal-IH, duckalgin, L-algiline, poly(mannuronic acid) sodium salt, Alginicacidsodiumsalt,lowviscosity;SODIUM ALGINATE (ALGINIC ACID SODIUM SALT);ALGINATE SODIUM SALT;Alginic acid monosodium salt;ALGINIC SODIUM;SODIUMALGINATE,FCC;SODIUMALGINATE,NF;SODIUMALIGNATE

Sodium alginate is the sodium salt of alginic acid, composed of long chains of mannuronic acid and guluronic acid units.
These chains give it strong water-binding and gel-forming properties.
Sodium alginate structure is responsible for its functionality.

Sodium alginate appears as a white to yellowish fibrous powder or granules.
It is soluble in water and forms viscous solutions.
Sodium alginate is odorless and tasteless.

Sodium alginate provides thickening and stabilizing properties, increasing viscosity in aqueous systems.
It helps maintain uniform texture and prevents separation.
This improves product stability.

Sodium alginate has strong gel-forming ability in the presence of calcium ions.
Sodium alginate forms stable, heat-resistant gels.
This is widely used in structured foods.

Sodium alginate shows excellent water retention capacity, helping foods retain moisture.
This reduces syneresis (water separation).
This improves texture and shelf life.

Sodium alginate is stable over a wide pH range, especially in neutral to mildly alkaline conditions.
However, strong acids can degrade it.
This affects formulation limits.

Sodium alginate is non-digestible dietary fiber, meaning it passes through the human digestive system largely unchanged.
It contributes minimal calories.
This supports functional food use.

Sodium alginate is best described as a seaweed-derived hydrocolloid with strong thickening, gelling, and stabilizing properties, widely used in food, pharmaceutical, cosmetic, and industrial systems.
Sodium alginate is the sodium form of alginate. Alginate is a linear, anionic polysaccharide consisting of two form of 1, 4-linked hexuronic acid residues, β-d-mannuronopyranosyl (M) and α-l- guluronopyranosyl (G) residues. 
It can be arranged in the form of blocks of repeating M residues (MM blocks), blocks of repeating G residues (GG blocks), and blocks of mixed M and G residues (MG blocks). 

Commercially available alginate currently originates from algae. 
Sodium alginate has wide applications. For example, one of its most important role is being used as wound dressing materials for the treatment of acute or chronic wounds. 
The use of alginate crosslinking to make hydrogels for cell encapsulation is also quite valuable. 

The emergence of various kinds of its derivatives recently has further extended its application.
Sodium alginate is a natural hydrophilic polysaccharide derived isolated from marine brown algae. 
It has been widely investigated in the field of drug delivery due to its biocompatible and biodegradable nature.

Sodium alginate, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. 
Sodium alginate is hydrophilic and forms a viscous gum when hydrated. 

When the alginic acid binds with sodium and calcium ions, the resulting salts are known as alginates. 
Its colour ranges from white to yellowish-brown.
Sodium alginate is sold in filamentous, granular, or powdered forms.

Melting point: 99 °C
Density: 1.0 g/cm³ (Temp: 25 °C)
FEMA: 2014 | ALGIN (LAMINARIA SPP. AND OTHER KELPS)
storage temp.: 2–8°C
solubility: Slowly soluble in water forming a viscous, colloidal solution, practically insoluble in ethanol (96 per cent)
form: powder
color: White to Off-white
Odor: odorless
pH: 6.0–8.0 (10 mg/mL in H2O)
biological source: synthetic
Viscosity: 4–12 cP, 1% in H2O (25°C) (lit.)
Water Solubility: Soluble in water. Insoluble in alcohol, chloroform and ether
Sensitive: Hygroscopic
Merck: 14,241
Stability: Stable. Incompatible with strong acids, strong bases, strong oxidizing agents
Cosmetics Ingredients Functions: BINDING; FRAGRANCE; VISCOSITY CONTROLLING
Cosmetic Ingredient Review (CIR): Sodium alginate (9005-38-3)
InChI: 1S/C6H10O7.Na/c7-1-2(8)4(5(10)11)13-6(12)3(1)9;/h1-4,6-9,12H,(H,10,11);/q;+1/p-1/t1-,2-,3-,4,6+;/m0./s1
InChIKey: MSXHSNHNTORCAW-MPGIDXPLSA-M
SMILES: [Na+].[O-]C(=O)C1OC@HO
LogP: -2.88

Sodium alginate occurs as an odorless and tasteless, white to pale yellowish-brown colored powder. insoluble in alcohol, ether or chloroform, etc. 
The aqueous solution of sodium alginate is stable at pH 4 to 10, and precipitates when pH < 3; hydrolysis occurs when pH > 10, and viscosity is lost at the same time.

Sodium alginate is a gelling and nontoxic anionic polysaccharide. 
The carboxylic acid groups on the alginic acid chain, renders it insoluble in water.However, converting alginic acid to its sodium form, enables it to solubilize in water easily.

Sodium alginate also shows excellent cold-water solubility, meaning it can hydrate and form viscous solutions without needing high heat.
This makes it easy to process in many formulations.
This improves industrial usability.

Sodium alginate exhibits pseudoplastic (shear-thinning) behavior, so it becomes less viscous when stirred and thicker when at rest.
This improves pourability and mouthfeel.
This enhances texture control.

Sodium alginate can form thermally irreversible gels when combined with calcium ions (calcium alginate network).
Once formed, these gels do not melt on heating.
This is important for structured food systems.

Sodium alginate is widely used in encapsulation systems, where liquids (flavors, probiotics, or active ingredients) are trapped in gel beads.
These beads form via calcium ion exchange.
This protects sensitive compounds.

Sodium alginate has good film-forming properties, allowing it to create thin edible or protective coatings.
These films help reduce moisture and oxygen transfer.
This improves preservation.

Sodium alginate shows strong synergy with other hydrocolloids, such as pectin, carrageenan, and starch.
These combinations allow customized texture design.
This increases formulation flexibility.

Sodium alginate is resistant to oil and fat interference, making it suitable for complex emulsions.
Sodium alginate helps stabilize multiphase systems.
This improves product stability.

Sodium alginate is widely used in controlled-release systems, where nutrients or drugs are gradually released from gel matrices.
This is due to its stable gel network.
This improves functional delivery.

Sodium alginate is also used in 3D food structuring and molecular gastronomy, where it creates spheres and gels in calcium baths.
This allows creative food design.
This expands culinary applications.

Sodium alginate is a highly versatile seaweed-derived hydrocolloid with strong gelling, thickening, encapsulation, and film-forming properties, widely used in food, pharmaceutical, cosmetic, and technical applications.
Colorless or slightly yellow solid occurring in filamentous, granular, and powdered forms. 

Forms a viscous colloidal solution with water; insoluble in alcohol, ether, and chloroform. Combustible. 
Sodium alginate is mixed with a solution or suspension of the biocatalysts and then dropped into a calcium chloride solution to form water-insoluble calcium alginate gels that immobilize enzymes, cellular organelles, or microbial cells.

Uses Of Sodium alginate:
Sodium alginate can be used as a flavorless gum. 
Sodium alginate is used by the foods industry to increase viscosity and as an emulsifier. 
It is also used in indigestion tablets and the preparation of dental impressions.

Sodium alginate (NaAlg) and its modified forms have been widely used as membranes in pervaporation (PV) separation of aqueous‐organic solutions because of the hydrophilic nature and versatility to modify/tune their structures to achieve the desired separation.
Sodium alginate is a polymer which can be extracted from brown seaweed and kelps. 
Sodium alginate is one of the structural polymers that help to build the cell walls of these plants. 

Sodium alginate has some unusual properties and a wide variety of uses.
Sodium Alginate is a gum obtained as a sodium salt of alginic acid, which is obtained from seaweed. 
Sodium alginate is coldand hot-water soluble, producing a range of viscosities. 

Sodium alginate forms irreversible gels with cal- cium salts or acids. 
Sodium alginate functions as a thickener, binder, and gelling agent in dessert gels, puddings, sauces, toppings, and edible films. 
In the manufacture of ice cream where it serves as a stabilizing colloid, insuring creamy texture and preventing the growth of ice crystals. 

In drilling muds; in coatings; in the flocculation of solids in water treatment; as sizing agent; thickener; emulsion stabilizer; suspending agent in soft drinks; in dental impression preparations. Pharmaceutic aid (suspending agent).
Sodium alginate is used in a variety of oral and topical pharmaceutical formulations. 
In tablet formulations, sodium alginate may be used as both a binder and disintegrant; it has been used as a diluent in capsule formulations. 

Sodium alginate has also been used in the preparation of sustained-release oral formulations since it can delay the dissolution of a drug from tablets, capsules, and aqueous suspensions. 
The effects of particle size, viscosity and chemical composition of sodium alginate on drug release from matrix tablets have been described.
In topical formulations, sodium alginate is widely used as a thickening and suspending agent in a variety of pastes, creams, and gels, and as a stabilizing agent for oil-in-water emulsions.

Sodium alginate is widely used in the food industry as a thickener, stabilizer, and gelling agent.
Sodium alginate improves texture and consistency in many products.
This enhances overall product quality.

In dairy products and dairy alternatives, it is used to stabilize milk drinks, creams, yogurts, and plant-based beverages.
Sodium alginate prevents separation and improves mouthfeel.
This enhances stability and texture.

Sodium alginate is applied in ice cream and frozen desserts, where it controls ice crystal formation and improves creaminess.
It helps maintain smooth texture during storage.
This improves product quality.

In sauces, dressings, and soups, sodium alginate increases viscosity and keeps ingredients evenly distributed.
Sodium alginate prevents phase separation.
This improves consistency.

Sodium alginate is used in confectionery products, especially jelly sweets and structured desserts.
It forms gels that provide chewy textures.
This enhances product variety.

Sodium alginate is widely used in encapsulation systems, where flavors, probiotics, or active ingredients are trapped in calcium alginate beads.
This protects sensitive ingredients.
This improves functional delivery.

In 3D food design and molecular gastronomy, it is used to create gel spheres and structured textures.
Sodium alginate reacts with calcium to form stable gels.
This enables creative food applications.

Sodium alginate is used in beverages, especially functional drinks, to stabilize particles and improve texture.
It prevents sedimentation.
This improves appearance.

In bakery products and fillings, it helps retain moisture and improve softness.
Sodium alginate slows staling and improves shelf life.
This enhances freshness.

In pharmaceutical applications, it is used in controlled-release tablets and gel systems.
It regulates drug release rates.
This improves therapeutic performance.

In cosmetics and personal care products, it acts as a thickener and stabilizer in creams, gels, and masks.
Sodium alginate improves texture and spreadability.
Sodium alginate is used wherever thickening, gelling, stabilization, encapsulation, and texture control are required across food, pharmaceutical, cosmetic, and industrial applications.

Safety Profile Of Sodium alginate:
Poison by intravenous and intraperitoneal routes. When heated to decomposition it emits toxic fumes of Na2O.
Sodium alginate is widely used in cosmetics, food products, and pharmaceutical formulations, such as tablets and topical products, including wound dressings. 
Sodium alginate is generally regarded as a nontoxic and nonirritant material, although excessive oral consumption may be harmful. 

Sodium alginate is generally considered a low-risk, safe food additive, widely approved in food, pharmaceutical, and cosmetic applications.
It is derived from natural brown seaweed.
Sodium alginates safety profile is well established.

One of the main effects is its behavior as a dietary fiber, since it is not digested in the human small intestine.
At high intake levels, it may cause mild gastrointestinal effects, such as bloating, gas, or loose stools.
Because it can absorb water and form gels, excessive intake without sufficient fluid may theoretically contribute to digestive discomfort or rare intestinal blockage risk, though this is very uncommon in normal food use.