Future prospect of sodium alginate and how to develop it in the future

Editor:Sodium alginate　　　　Source:Sodium alginate manufacturer　　　　2017-05-25 14:35

Sodium alginate is derived frombrown algagenerickelporsea grapeMiddle extractioniodineandmannitolSubsequentby-productIts molecule consists of β -D- mannuronic acid (β -D-mannuronic, m) and α -L- guluronic acid (α -l -L-guluronic, g) press (1→ 4) key connection. The aqueous solution of sodium alginate has high viscosity and has been used as food.Thickener、stabilizing agent、emulgatorWait. Sodium alginate is a non-toxic food, which was included in the United States Pharmacopoeia as early as 1938. Sodium alginate contains a lot of — COO－-,which can show polyanionic behavior in aqueous solution and has certain adhesion, can be used as a drug carrier for treating mucosal tissue. Under acidic conditions, — COO－-into — COOH，ionization degreeWhen decreasing, the hydrophilicity of sodium alginate decreases, the molecular chain shrinks and the pH value increases, — COOH group dissociates constantly, and the hydrophilicity of sodium alginate increases and the molecular chain stretches. Therefore, sodium alginate has obvious pH sensitivity. Sodium alginate can quickly form gel under extremely mild conditions, when Ca2+, Sr2+ and so on are present.cationWhen it exists, Na+ on G units reacts with divalent cations, and G units pile up to form cross-linked network structure, thus forming hydrogel. Sodium alginate formationgelMild conditions, which can avoid sensitive drugs, protein,cellandenzymeInactivation of such active substances. Because of these excellent characteristics, sodium alginate has been widely used in food industry and medicine.
In America,sodium alginateKnown as "wonderful food additive", sodium alginate is known as "longevity food" in Japan. High viscosity sodium alginate is a good food additive with the advantages of good thickening, good film forming, high gel strength and good filamentation. It has been widely used in food industry in Britain, Norway and Southeast Asia. At present, the international trade volume of sodium alginate is about 22,000 t, of which the sales volume of American and Norwegian companies accounts for 71%.

The development and utilization of edible algae biological resources is an important direction in food research and application at present. Therefore, sodium alginate, as a product extracted from algae biological clock, has a wide application prospect in "functional food", "health food" and "design food"

　　The application of sodium alginate in the development of sustained and controlled release preparations has attracted more and more attention, and it has also become a hot topic. As a drug carrier, alginic acid has a wide application prospect in the local treatment of otological diseases

　　Because sodium alginate can retain the matrix secreted by chondrocytes, chondrocytes can grow and proliferate well in sodium alginate, and sodium alginate has an important application prospect in artificial cartilage.

　　In recent decades, the extraction process of sodium alginate has been greatly improved, and its application has become more and more extensive. However, the current industrial extraction process of sodium alginate is complicated, with high production cost, very serious degradation, and generally low viscosity and average yield. The yield of products obtained by ion decalcification is high, reaching 42.6%. The viscosity has reached 2840mPa*s, and there is still room for improvement. Secondly, sodium alginate is widely used to prepare various membrane materials in English because of its good film-forming property. However, its application is limited by its brittleness and extremely poor water resistance.

　　In a word, sodium alginate will be used more and more because of its good thickening, film-forming, stability, flocculation and chelating properties. It is a valuable and promising research direction to develop new products with it.

Sodium alginate, a product with higher value than gold.

What are the habits of sodium alginate? Listen to what experts say.

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