Description

Sodium alginate is a polymer composed of a repeating chain of the carbohydrates D-mannuronic and L-guluronic acid. The properties of sodium alginate vary according to the length of the polymer. It is an odorless, white to yellowish brown that can look fibrous, grainy or granular or like a dry powder. Sodium alginate dissolved in water forms a thick and relatively slow-pouring liquid solution.

Usage for example in food industry:

 

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.