AC-17777 - alginic-acid-sodium-salt | 9005-38-3

<p>It is a hematologic agent, drug that acts on blood and blood-forming organs and those that affect the hemostatic system. sodium alginate has been used in warp sizing, packing and printing. In printing, it is an ideal kind of material with wide applications in the cotton, wool, silk and synthetic fi</p>

<p>A gelling polysaccharide extracted from giant brown seaweed, it is useful in viscosity studiesAlginic acid sodium salt is widely utilized in the food industry as flavorless gum which enhances viscosity and acts as an emulsifier. It finds application as a thickener for reactive dyestuffs which is use</p>

<p>A gelling polysaccharide extracted from giant brown seaweed, useful in viscosity studies</p>

<p>Applications Alginic Acid Sodium Salt, can be used as a flavorless gum. It 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.<br>References Raymond C. R., et al.: Adipic Acid, Handbook of Pharmaceutical Excipients, 11 (2009); Augst, A. et al.: Macromol. Bio. 6, 623 (2006); Chen, S. et al.: J. Contorl. Rel., 96, 285 (2004);<br></p>

Sodium salt of a polysaccharide obtained from the brown seaweeds (e.g. Laminaria hyperborea, Fucus vesiculosus, Ascophyllum nodosum). The chemical structure consists of blocks of (1,4) linked-β-D-polymannuronic acid (poly M), (1,4) linked-α-L-polyguluronic acid (poly G) and alternating blocks of the two uronic acids (poly MG). Alginates form strong gels with divalent metal cations and the egg box model has been used to describe this form of gelation. The main use for alginate is in textile printing as a thickener in the printing of cottons with reactive dyes. In the food industry it is used as a thickener and gelling agent.  Recently, it has been shown that ternary mixtures of Konjac glucomannan, Xanthan gum and Sodium alginate can form a non-covalently linked complex which exhibits enhanced rheological properties of value in, for example, functional foods. The image was kindly provided by Prof Mike Guiry from Cork who runs ‘The Seaweed Site’.High viscosity (500-500mPa.s).

Sodium salt of a polysaccharide obtained from the brown seaweeds (e.g. Laminaria hyperborea, Fucus vesiculosus, Ascophyllum nodosum). The chemical structure consists of blocks of (1,4) linked-β-D-polymannuronic acid (poly M), (1,4) linked-α-L-polyguluronic acid (poly G) and alternating blocks of the two uronic acids (poly MG). Alginates form strong gels with divalent metal cations and the egg box model has been used to describe this form of gelation. The main use for alginate is in textile printing as a thickener in the printing of cottons with reactive dyes. In the food industry it is used as a thickener and gelling agent.  Recently, it has been shown that ternary mixtures of Konjac glucomannan, Xanthan gum and Sodium alginate can form a non-covalently linked complex which exhibits enhanced rheological properties of value in, for example, functional foods. The image was kindly provided by Prof Mike Guiry from Cork who runs ‘The Seaweed Site’.Viscosity: min 50 mPa.s