Sodium alginate CAS#9005-38-3

Products Description of Sodium alginate CAS#9005-38-3

Sodium alginate (CHONa), mainly composed of the sodium salt of alginate, is a polysaccharide biopolymer with many characteristics such as wide source, non-toxic, easy to degrade, and easy biocompatibility. Therefore, it has great application value in various industries such as medicine, food, packaging, textile industry, and biomaterials.

Sodium alginate Chemical Properties

 Safety Information

Product Application of Sodium alginate CAS#9005-38-3

As a high molecular weight substance, sodium alginate has the functions of suspending, thickening, emulsifying, and bonding. It is mainly used as a suspending agent, emulsifier, viscosity agent, capsule material of microcapsules, etc. in medicines. It is used as a binder (1% to 3%) and disintegrant (2.5% to 10%) for tablets; as a diluent in capsules; it is also used to prepare oral sustained-release preparations because it can delay the release of drugs from water-soluble suspensions; it is widely used as a thickener and suspending agent (5% to 10%) in pastes, ointments and gels, and as a stabilizer (1% to 3%) in water-in-oil emulsions. A 0.5% to 2.5% aqueous solution can be used to lubricate the eroded surface of the skin and can eliminate and dry watery secretions. Food additives: emulsifier, film-forming agent, thickener.

1. Precautions for use: It has a weak effect in acidic solutions and is generally not suitable for use in fruit juices and foods with high acidity.

2. Scope of use and dosage:

(1) my country's "Food Additives Hygiene Standard" (GB2760-1996) stipulates that it can be used in various types of food in appropriate amounts according to production needs.

(2) The US FDA (1989) stipulates that the use and limit are: condiments and seasonings (except for spices used to fill olives), 1%; candies, candied fruits and pastry icing, 6.0%; gelatin and pudding, 4.0%; canned food, 10.0%; processed fruits and fruit juices, 2.0%; other foods, not more than 1.0% according to actual process needs.

(3) Japan stipulates: It is used in ice cream to improve shape retention and make the texture delicate, and its dosage is 0.1% to 0.4%; it can be used to make fillings to give adhesion, making it difficult for the water absorbed by the stabilizer to form ice crystals, and its dosage is 0.1% to 0.7%.

(4) In addition, it can be made into a film for anti-stick packaging of candies.

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