Sodium alginate: Difference between revisions
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#redirect[[Alginic acid#Sodium alginate]] |
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The [[chemical compound]] '''sodium alginate''' is the [[sodium]] [[salt]] of [[alginic acid]]. Its [[empirical formula|empirical chemical formula]] is NaC<sub>6</sub>H<sub>7</sub>O<sub>6</sub>. Its form as a [[natural gum|gum]], when extracted from the cell walls of brown [[algae]], is used by the foods industry to increase [[viscosity]] and as an [[emulsifier]]. It is also used in indigestion tablets and the preparation of dental impressions. Sodium alginate has no discernible flavor. |
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Another major use of sodium alginate is [[reactive dye printing]], where it is used in the [[textile industry]]. |
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==Uses== |
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A major application for sodium alginate is as thickener for reactive dyestuffs (such as the Procion cotton-reactive dyes) in textile screen-printing and carpet jet-printing. Alginates do not react with these dyes and wash out easily, unlike starch-based thickeners. |
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Sodium alginate is a good chelator for pulling radioactive toxins such as iodine-131 and strontium-90 from the body which have taken the place of their non-radioactive counterparts.<ref>Sutton, A., Harrison, G. E., Carr, T. E., and Barltrop, D. Reduction in the absorption of dietary strontium in children by an alginate derivative. Br.J.Radiol. 44[523], 567. 1971</ref><ref>Sutton, A., Harrison, B. E., Carr, T. E., and Barltrop, D. Reduction in the absorption of dietary strontium in children by an alginate derivative. Int.J.Radiat.Biol.Relat Stud.Phys.Chem.Med. 19[1], 79-85. 1971</ref> It is also used in [[Immobilized enzyme|immobilizing enzymes]] by inclusion. |
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As a food additive, sodium alginate is used especially in the production of gel-like foods. For example, bakers' "Chellies" are often gelled alginate "jam." Also, the pimento stuffing in prepared cocktail olives is usually injected as a slurry at the same time that the stone is ejected; the slurry is subsequently set by immersing the olive in a solution of a [[calcium salt]] which causes rapid gelation by electrostatic cross-linking. A similar process can be used to make "chunks" of everything from cat food through "reformed" ham or fish to "fruit" pieces for pies. It has the [[E-number]] 401. |
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==References== |
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{{reflist}} |
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==External links== |
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* [http://www.wired.com/wired/archive/14.10/start.html?pg=4 article] [[Wired (magazine)|Wired]] on [[Easy Cheese]], describing sodium alginate |
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[[Category:Food additives]] |
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[[Category:Sodium compounds]] |
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[[Category:Dental materials]] |
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[[Category:Alginates]] |
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[[ar:ألجينات صوديوم]] |
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[[fr:Alginate de sodium]] |
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[[hu:Nátrium-alginát]] |
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[[nl:Natriumalginaat]] |
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[[ja:アルギン酸ナトリウム]] |
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[[pt:Alginato de sódio]] |
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Latest revision as of 02:52, 28 January 2011
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