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Send EmailSodium Alginate, E401, 14984-39-5, 9005-38-3
Chemical Identity
| Attribute | Details |
|---|---|
| Molecular Formula | C6H7O6Na |
| Molecular Weight | 216.121 g/mol |
| Chemical Name | D-Galacturonic Acid (Sodium Salt) |
| CAS Numbers | 14984-39-5, 9005-38-3 |
| E Code | E 401 |
| Synonyms | Sodium Alginate, Natriumglucuronate, Alginic Acid Monosodium Salt, Kelgin, Amnucol, Tagat, Seaweed Extract |
Physical & Chemical Properties
| Attribute | Details |
|---|---|
| Appearance | White to yellowish fibers or powder |
| Odor | Practically odorless |
| pH | 6.0 – 8.0 (10 mg/ml aqueous solution) |
| Solubility | Slowly soluble in water forming viscous solution; insoluble in ethanol and ether |
| Stability | Stable under normal conditions; incompatible with strong acids, bases, and oxidizing agents |
| Gel Formation | Forms gels with calcium ions at room temperature (no heat required) |
| Flammability | Combustible |
| Taste | No distinct taste |
Origin & Historical Note
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Source: Extracted from the cell walls of brown algae (seaweed), especially from cold-water regions.
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Discovery: First patented in 1881 by British chemist Edward C.C. Stanford.
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Nature: A natural anionic polysaccharide with strong chelating properties.
Applications
1. Medical & Pharmaceutical
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Wound dressings for acute and chronic wounds (moisture-retentive, healing support).
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Active ingredient in oral suspensions for acid reflux and GERD (forms protective gel barrier).
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Used in indigestion tablets.
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Dental impression materials.
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Drug delivery systems: microspheres and nanoparticles.
2. Food Industry
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Thickener and stabilizer in sauces, fillings, and bakery products.
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Emulsifier in beverages and processed foods.
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Ice cream stabilizer: prevents ice crystal growth, ensures creamy texture.
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Binder in sugar-free tablets (alternative to Gum Arabic).
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Water retention control in frozen foods.
3. Cosmetics
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Thickening agent in creams, lotions, and gels.
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Provides smooth texture and stability in formulations.
4. Industrial & Research
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Hydrogel formation for encapsulation (biotech, cell culture).
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Polyelectrolyte production.
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High-viscosity polymer systems requiring natural stabilizers.
Technical Advantages
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Chelation capacity: Binds divalent cations (Ca²⁺, Mg²⁺), enabling gel formation and stabilization.
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Thermal independence: Gelation occurs at ambient temperature with calcium ions.
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Biocompatibility: Safe for pharmaceutical, food, and cosmetic use.
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Versatility: Same raw material serves multiple industries with different functions.
ERP-Ready Bilingual Table
| Product Name | CAS No | E Code | Application (English) | Kullanım Alanı (Türkçe) |
|---|---|---|---|---|
| Sodium Alginate / Sodyum Aljinat | 9005-38-3 | E 401 | Food additive (thickener, emulsifier, ice cream stabilizer) | Gıda katkısı (kıvam artırıcı, emülgatör, dondurma stabilizatörü) |
| Sodium Alginate / Sodyum Aljinat | 14984-39-5 | E 401 | Pharmaceutical (oral suspensions, indigestion tablets, dental impressions) | İlaç (oral süspansiyon, hazımsızlık tabletleri, diş izlenim materyali) |
| Sodium Alginate / Sodyum Aljinat | 9005-38-3 | E 401 | Cosmetics (thickener, gel stabilizer) | Kozmetik (kıvam artırıcı, jel stabilizatörü) |
| Sodium Alginate / Sodyum Aljinat | 9005-38-3 | E 401 | Industrial (hydrogels, polyelectrolytes, encapsulation) | Endüstriyel (hidrojel, polielektrolit, kapsülleme) |
