Sodium alginate (C6H7O6Na)n, also called Algin, is primarily composed of the sodium salt of alginic acid, which is a polysaccharide consisting of a-L-mannuronic acid (M unit) and b-D-glucuronic acid (G unit) linked by 1,4-sugar glycosidic bonds and composed of different proportions of GM, MM, and GG fragments.
When add calcium ions to sodium alginate solution, can react instantly to form a gel, gel is thermally irreversible, Alginate has an excellent functionality as a thickening agent, gelling agent, emulsifier, stabilizer, texture-improver (for noodles), to improve the quality of food. Nowadays, based on unique and excellent properties alginate is applied to numerous kinds of food, such as sausage, cheese, ice cream, jelly, lactic drinks, dressings, instant noodle and beer etc.
Raw materials is seaweed, including LESSONIA BERTEROANA and LESSONIA TRABECULATA, mainly imported from Chile.