Sodium
Alginate, also called
Algin, is one kind of electrolyte of organic macromolecule
among algae of brown algae types, such as kelp, as principal
components of cell membrane with other substances. Sodium
alginate food grade is in the form of ivory-white granule or
powder, odourless, low odor of sourness.
Chemical components of Sodium
Alginate belong to carbohydrate and it only contains free
carboxyl (-COONa) in contrast with starch and fibrin. At the same
time, it is one kind of chain type macromolecule heteropolymer
brought by copolymerization between mannuronic acid and
guluronicacid.
Polymerization Degree of Sodium
Alginate differs according to raw materials and distilling
methods. Generally speaking, degree of polymerization of common
Algin is within the range from *0 to **0, molecular weight is
from ****0 to *****0. Equivalent weight of Sodium Alginate is
**6.
Sodium Alginatedoes not dissolve to methanol,
ethanol, acetone and chloroform; Dissolve to sodium hydroxide
liquid and water; Monatomic base alkali salt, such as soduim salt
and sylvite, as well as ammonium salt, magnesium salts and mercury
salt all dissolve to water and become into thick liquid.
Multivalent metal salt of algin does not dissolve to water, except
magnesium salts and mercury salt.
