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Sodium Alginate
1)Appearance: yellowish powder
2)CAS:********3
3)Grade:food/comestic/medical
4)Assay *8.0%

Making sodium algiante-

Sodium alginate is a gummy substance derived from the cell walls of brown algae. The chemical alginate is extracted by treating the seaweed with an acidic solution. This is followed by another treatment with an alkaline solution such as sodium hydroxide. The resulting mixture is filtered and processed further until a clear solution containing alginate remains. Next, calcium salts are added, causing the dissolved alginate to become insoluble and drop out of solution. Finally the alginate is treated with sodium carbonate to form sodium alginate.

Usages-

Sodium alginate is added to food as an emulsifier, a stabilizer, a thickener and a gelling ingredient. As an emulsifier, sodium alginate helps oily and watery food ingredients mix together. As a stabilizer, it is a binding agent that holds mixtures together and prevents separation. Sodium alginate absorbs water and adds thickness and body to foods without altering their taste. Finally, sodium alginate can be used to create smooth, gelled or jam-like foods or snacks.
A bizarre example of sodium alginate's power as a food additive was reported in the June *6, ***1 edition of the “Los Angeles Times” online. According to the article, Chinese manufacturers sold kits to make fake eggs by injecting sodium alginate gel into calcium carbonate shells. Sellers of the kits claimed you could make ersatz eggs for one-fourth the price of the real thing.