Sodium Alginate - ALGYSO^TM

Sodium alginate, (NaC₆H₇O₆)n (ALGYSO^TM) is a linear polysaccharide derivative of alginic acid extracted from marine brown algae kelp or Sargasso. The molecule is composed of 1,4-β-D-mannuronic (M) & α-L-guluronic (G) acids. Solubility of sodium alginate in water allows its use in foods & as thickener, stabilizer, emulsifier, film former etc., for dental applications as well as making cosmetic masks. Sodium alginate easily forms gels (without heat) & is sensitive to pH changes. ALGYSO^TM can be used to congeal & thicken jams, sauces, dressings, pie fillings & harden candies. Reaction of ALGYSO^TM solution with Calcium Chloride solutions allows microencapsulation & spherification of various products.

Some physicochemical properties of Sodium alginate : (ALGYSO^TM)

1. Sodium alginate (ALGYSO^TM) is white or light-yellow powder which is almost odorless & tasteless.
2. Solubility: ALGYSO^TM dissolves easily in water slowly forming a viscous liquid at room temperature. The aqueous solution, gradually loose viscosity if heated above 80°C.Between pH 6 to 9 the viscosity of the solution Is unchanged. If the aqueous solution contains starch or sugar, the solution time of ALGYSO^TM is increased.
3. It is insoluble in organic solvents such as ethanol, ether, and chloroform.
4. Sodium alginate solutions form irreversible gel (precipitate) of Calcium alginate when reacted with Calcium salt solutions.
5. Stability: Sodium alginate (ALGYSO^TM) is to be stored in a dry place, in well-sealed containers, away from excess heat or light. Shelf life is 2 years from date of manufacture.

There are 4 classes of SODIUM ALGINATE (ALGYSO^TM) that one can observe