Health Grade Sodium Alginate In Food Light Brownish / White Powder

Food And Health Grade Alginate Sodium With Moisture ≤12%

Alginates is a refined product from brown seaweed. Most frequently, it comes from the tan giant kelp, leathery. The refining process leaves alginic acid, and the sodium salts removed from this alginic acid is Sodium Alginate. Sodium alginate has some incredible properties, and it could be used in a variety of applications, including reactive paper and textile manufacture, dye printing, and even as a slimming aid. These are due to its ability to absorb water quickly and efficiently, and also the ability to blend even at lower temperatures. Many thickening agents require high heat to absorb water, while Sodium Alginate could absorb and thicken even at room temperature. Due to the variety of usages, there are a variety of types of Sodium Alginate. Industrial sodium alginate has a lower purity, and is used in some of the manufacturing processes, or when used as an additive in medicine. This food grade sodium alginate is pure sodium alginate, sifted and packaged for reuse in your modern pantry, This means it is safe to use for thickening of syrups, jellies, jams, or vegan gelatins. It can also be used in the spherification process or the reverse spherification process, with calcium chloride or calcium lactate. Direct spherification works by adding sodium alginate directly to a flavorful liquified food or regular liquid. This liquid is then added, drop by drop, to a setting bath with calcium. These drops will quickly form a ‘skin’ and be turned into caviar-like spheres. This method was perfected by Ferran Adria at el Bulli, where us turned melon flavor into exciting caviar spheres that would burst in the person that ate there’s mouth. In reverse spherification the flavorful liquid is mixed with calcium salts, and then dropped into a bath that includes sodium alginate. This method allows for much larger spheres. The calcium infused liquid will turn itself nearly into a perfect sphere when put into the sodium alginate bath, and the sodium alginate will react with the calcium.

Sodium alginate is used as a gel in pharmaceutical preparations. Sodium Alginate (E401) is extracted from brown seaweed. It is also used as a stabilizer, thickener and emulsifier for food products such as ice cream, yogurt, cream, and cheese. It is a cold gelling agent that needs no heat to gel.

When a pharmaceutical consisting mainly of a sodium alginate solution is swallowed, the viscous alginate solution adheres to the stomach wall. Iron and calcium in blood from stomach wall bleeding reacts with the alginate to form a soft gel.

Gels form when a calcium salt is added to a solution of sodium alginate in water. The gel forms by chemical reaction, the calcium displaces the sodium from the alginate, holds the long alginate molecules together and a gel is the result.

It contains 1000mg of sodium alginate/10ml. Alginate is a natural product derived from seaweed. The alginate reacts with the acid in the stomach to produce a “raft” on the stomach that acts as a physical barrier to reflux. It is the only non-surgical treatment that can physically prevent reflux disease.