Alginate/Alginate Sodium Food Grade Meat Product

Sodium alginate is a by-product of the extraction of iodine and mannitol from the brown algae kelp or Sargasso, whose molecule is composed of β-D-mannuronic acid (β-D-mannuronic, M) and α-L-guluronic acid (α-L-guluronic, G) connected by (1→4) bond. The aqueous solution of sodium alginate has a high viscosity and has been used as a food thickener, stabilizer, emulsifier, etc. Sodium alginate is a non-toxic food and has been included in the US Pharmacopoeia as early as 1938. Sodium alginate contains a large amount of -COO-, which can show polyanionic behavior in aqueous solution and has certain adhesiveness, which can be used as a drug carrier for the treatment of mucosal tissue. Under acidic conditions, -COO- is converted into -COOH, the degree of ionization decreases, the hydrophilicity of sodium alginate decreases, the molecular chain shrinks, and when the pH value increases, the -COOH group continuously dissociates, the hydrophilicity of sodium alginate increases and the molecular chain stretches. Therefore, sodium alginate has obvious pH sensitivity. Sodium alginate can quickly form a gel under extremely mild conditions. When there are cations such as Ca2+ and Sr2+, Na+ on the G unit undergoes an ion exchange reaction with divalent cations, and the G units are stacked to form a cross-linked network structure, thus forming hydrogel. The mild conditions for sodium alginate gel formation can avoid the inactivation of active substances such as sensitive drugs, proteins, cells and enzymes. Due to these excellent properties, sodium alginate has been widely used in the food industry and medicine.
Sodium alginate is white or light yellow powder, almost odorless and tasteless. Sodium alginate is soluble in water, but insoluble in organic solvents such as ethanol, ether, chloroform, etc.

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