Alginic acid and its salts are polysaccharides. Wide use of sea polysaccharides is connected with their such properties as viscosity, ability to swelling, interaction with certain structures. Alginate of sodium represents salt of the alginic acid received from brown seaweed of the Laminaria family. Dissolution in water in certain concentration leads to formation of gel.
Functions: a thickener, the stabilizer, filming agent, a geleobrazovatel, the moisture-holding agent, means for capsulation.
Scopes of application: alginate of sodium is used in various industries: food, pharmacology and cosmetics.
Alginate of sodium primenenyatsya as a thickener and/or a geleobrazovatel in desserts, processed cheeses, cottage cheese, cottage cheese products, sauces, tinned vegetables and mushrooms, in canned meat, ice cream; as the moisture-holding agent in bread and confectionery. As the food additive alginate of sodium is used at production of fruit jelly, candies, jelly, jams, clarification of juice, a zamutneniye of soft drinks, by production of mayonnaise and sauces, jellied and fish meats, and also food concentrates.