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Molecular formula : C6H7NaO6
MW : No
CAS No. :9005-38-3
nature : white or pale yellow powder. Slow dissolve in water to form a sticky solution, not soluble in alcohol, ether or chloroform. Odorless and tasteless. 1% aqueous solution pH of 6-8. Viscous at pH 6-9 pm stability, heated to 80 ° C or more viscous lower. The goods are hygroscopicity. Water is very strong efforts hydrophilic polymer.
Preparation Methods : content 75% in the following kainic acid gel, joined the 6-8% solution of sodium carbonate, to make a basic, Stir rested 8h, filter, filter cake by boiling dry in sodium alginate. Right kelp weight, yield 20%. Product specifications GB1976-80.
purposes : sodium alginate is a high viscosity of polymers. It starch, cellulose and so different, it is with carboxyl, β - D - mannose acid aldehyde in the glycosidic bond formation of high xylanase acid. Its functions, as follows : (a) Hydrophilic strong, cold water and warm water can dissolve and form a very thick uniform solution. (2) formation of the real solution is difficult to obtain other analogues of softness, uniformity and other characteristics of fine. (3) have a strong protective colloid in the role of the emulsified oil strong. (4) in aqueous solution by adding aluminum, barium, calcium, copper, iron, lead, zinc, nickel salts, it will generate the insoluble alginate. These salts are sodium, potassium phosphate, the acetate buffer, can inhibit delayed coagulation. (5) usually pH 7, was neutral, the adjustment between 4-10. (6) linear polymer electrolytes, made of tough fiber (sp acid protein fibers) or film, preventing cracking role. (7) small adhesive applied to warp slurry, such as ejection. The sodium alginate in Europe and the United States, Japan, as countries have unrestricted use of the safety of food additives, as a plastic seaweed, its inherent properties, to improve food to the nature and structure of its low heat nontoxic, easy expansion, flexes, added to food for its functional coagulation, thickening , emulsification, suspension, stability and the prevention of dry food. But the most important role is to gel, which can be consumed by forming gel, solid in the past, in order to maintain molding shapes. Thus, it is a good food additives. Not only can increase the nutrient content of food, improve product quality, increase the variety of colors and designs can also reduce costs and improve the economic efficiency of enterprises. (1) pasta : in the production of dried noodle, fish face, fast-food noodles and cheese noodles by adding 0.2% -0.5% sodium alginate, could significantly increase viscous, defense become more brittle and effectively reduce end breakage rate, boil, bubble-resistant, non-stick, flexible tendons, Toughness, delicate taste, lubrication, the first chew. In the production of bread and other flour, cakes, adding 0.1% -1% of the sodium alginate can be highlighted to prevent aging and drying, reducing litter, eating, it's tendons, and taste good. (2), Angelina poured ice, popsicles, ice cream : Production Psyche poured ice, popsicles, ice cream generally adding 0.1% -0.5% sodium alginate as a stabilizing agent, dubbed the mixture evenly and easily adjust mixture to freeze the flow, mixing easily. Products made good shape, smooth delicacy, good taste, the storage process is not to form ice crystals, but also the stability of the air bubbles, product expansion rate improved by 18%. To increase production 15% -17%, while products soft and flexible. (3) milk products and beverages : sodium alginate can be frozen as milk, frozen juices and other beverages stabilizers. Frozen milk in modest increases sodium alginate can significantly increase the sensation, and non-viscous flu and flu rigid. Especially yogurt adding 0.25% -2% of the sodium alginate, can maintain and improve its Curd shape, preventing the unpasteurized process have decreased the viscosity of the phenomenon, but also can extend the storage period, it special flavor unchanged. Also can be used in margarine thickening and emulsifiers. In addition, added to the beverage, and saccharin and excipients made refreshing flavored syrup, smoothing evenly with the taste of stable stratification. (4) widely used in candy, sweets and food, batteries, filling in the production. Use of Sodium Alginate as a major additives can produce top-soft, fresh fruit jelly, grape beads Lianzigeng, Tremella soup, bean meals. Also with other excipients according to a fixed percentage preparation, chilled, smooth texture will be firmer pudding. In addition, the use of alginate and starch additives can be made to replace commonly known as the "rice paper" candy, cakes lining of the packaging film, to prevent the molten candy and cakes in the grease traps, with excellent results. Films can not only enhance the strength and flexes and is conducive mechanized production, but can save food, to reduce costs. Put sodium alginate added to the core food, stuffing, obviously gel demonstrated good performance, strong bond. For example : pie, cake, cake sandwich, fruit pieces and steamed buns filled sweets, eat up uniform texture, taste good. (5) Health food : sodium alginate is indispensable to the human body as a dietary fiber, has a unique nutrition, organic matter can be combined, reducing serum and liver cholesterol, inhibit total fat and total fatty acid concentrations increased, it will also improve nutrient digestion and absorption, while also inhibiting radioactive strontium, cadmium and other harmful elements in vivo uptake. Because of algae acid sodium salt (including - residue) can dissolve in water, and overcast with a carboxylic acid of ion (COO-) can be harmful to the human body and the lead, mercury and other heavy elements combine to form kainic acid salts of heavy metals in sediments. It does not dissolve in water, so it can be excreted with faeces. In the preparation of Sodium Alginate hypoglycemic music, sweet jelly, juice label, such as orange juice, long-term consumption will contribute to the treatment of hypertension, coronary heart disease, obesity, diabetes and diseases of the intestinal system. Health food is generally of sodium alginate supplies water to dissolve the mixture evenly, and curing 10% were raised with granular - like, line, fiber paper form can be made of solid beverage or imitation meat products. The sodium alginate as a food additive in Japan account for about 10% of its total. In other aspects of the uses include : pharmaceuticals : dental bite tooth printed materials, hemostatic agents, drug coating, hydrophilic ointment matrix, such as contraceptives. Cosmetics : toothpaste base material, shampoo, hair etc whole. Dyeing Industry : Mordant, collate paste, paste material. Textile Industry : Warp paste, water processing and lace with soluble fiber. Paper Industry : Sizing. Mining : Dressing with floating select agents, adjusted for drilling mud, ceramic adhesive. Rubber Industry : latex concentrate agent. Coatings Industry : Waterborne coatings, water-resistant coating.
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