Sodium alginate of foodchem
Sodium alginate is made from brown algae. Many foods contain sodium alginate, especially processed foods. This is because salt attracts water. In the body, that means excess fluid is present with more sodium intake. Calcium is excreted from the body with sodium. This means with normal use of sodium alginate and at increased levels, sodium is excreted along with calcium. This could cause problems with your bones, especially if sodium levels exceed the recommended daily values.
With sodium alginate as main raw material, hydrochloric acid - calcium chloride or calcium chloride solution as coagulant. Sodium Alginates are used to produce heat-stable gels and to generate viscosity in a variety of fabricated foods, heat-stable fruit fillings, and cheese sauces. Sodium alginate are soluble in both hot and cold water and are available in a variety of viscosity ranges with various gelling properties. Sodium Alginate solutions are converted, in the presence of calcium ions.
Sodium alginate binds tightly to such substances as calcium. Sodium alginate may be considered a soluble fiber. sodium alginate may have hypocholesterolemic and glycemic-regulatory activities. A voluminous, gelatinous precipitate is formed. This test distinguishes sodium alginate from gum arabic, sodium carboxymethyl cellulose, carrageenan, gelatin, gum ghatti, karaya gum, carob bean gum, methyl cellulose and tragacanth gum.
Sodium alginate acts as a food additives and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.