Sodium alginate
[CAS# 9005-38-3]

Identification

• Classification: Organic raw materials >> Organometallic salt
• Name: Sodium alginate
• Synonyms: Alginic acid monosodium salt
• Molecular Formula: C₆H₉NaO₇
• Molecular Weight: 216.12
• CAS Registry Number: 9005-38-3 (9005-40-7)
• EC Number: 618-415-6
• SMILES: [C@@H]1([C@@H]([C@H](O[C@H]([C@H]1O)O)C(=O)[O-])O)O.[Na+]

Safety Data

• Safety Description: S24/25

Discovory and Applicatios

Sodium alginate is a naturally occurring polysaccharide derived from the cell walls of brown seaweeds, primarily from species such as Laminaria, Macrocystis, and Ascophyllum. This biopolymer, extracted in the form of alginic acid and then converted into sodium alginate by neutralization, has found extensive applications across various industries due to its unique gelling, thickening, and stabilizing properties. The discovery and commercialization of sodium alginate began in the early 20th century, driven by the need for natural, biodegradable materials that could be used in food, pharmaceuticals, and industrial processes.

The development of sodium alginate as a commercially viable product started in the 1880s when British chemist E.C.C. Stanford first isolated alginic acid from brown seaweed. However, its widespread application came after World War II, when seaweed harvesting and alginate production processes became more efficient. Sodium alginate's ability to form gels and viscous solutions made it a valuable addition to a variety of industries, particularly food production, where its safety, non-toxicity, and natural origin are key advantages.

One of the most significant applications of sodium alginate is in the food industry. It is widely used as a thickening and gelling agent in products such as ice cream, jellies, sauces, and salad dressings. In these applications, sodium alginate improves the texture and mouthfeel of the product, providing a smooth and creamy consistency. Additionally, it acts as a stabilizer in dairy products and processed foods, preventing the separation of ingredients and ensuring product uniformity during storage and transportation. Its use in edible films and coatings for fruits and vegetables also helps extend shelf life by reducing moisture loss and preventing spoilage.

Sodium alginate's ability to form strong gels in the presence of calcium ions has led to its extensive use in molecular gastronomy, a modern culinary movement where chefs create innovative dishes using scientific techniques. In spherification, a technique pioneered by molecular gastronomists, sodium alginate is mixed with liquids to form gel spheres that resemble caviar or pearls, providing a visually appealing and texturally unique culinary experience.

In the pharmaceutical industry, sodium alginate is used as an excipient in tablet formulations, where it acts as a disintegrant to promote the rapid breakdown of tablets when ingested. Additionally, sodium alginate is employed in wound dressings for its ability to form hydrogels that promote moist wound healing. When applied to a wound, sodium alginate absorbs exudate, forming a gel-like barrier that helps maintain a moist environment, which is beneficial for healing while also providing protection against infection. This application is particularly valuable in managing chronic wounds, such as pressure ulcers and burns.

Sodium alginate also has important applications in biomedicine, particularly in drug delivery and tissue engineering. It is used in the encapsulation of drugs and cells due to its biocompatibility and ability to form hydrogels that protect the encapsulated material while allowing the controlled release of therapeutic agents. In tissue engineering, sodium alginate-based scaffolds are being explored for use in regenerating damaged tissues, as the polymer's gel-forming properties provide a suitable matrix for cell growth and differentiation.

The industrial applications of sodium alginate are equally significant. In the textile industry, it is used as a thickening agent in dye pastes for printing on fabrics, especially cotton and other natural fibers. Its compatibility with reactive dyes and ability to form viscous solutions without interfering with the dyeing process make it an ideal material for this application. Sodium alginate is also used in papermaking as a surface sizing agent to improve the strength and printability of paper products.

Sodium alginate’s role in environmental protection is growing as well, particularly in water treatment. Due to its ability to absorb heavy metals and other contaminants, sodium alginate is used in biosorption processes to remove pollutants from wastewater. This environmentally friendly approach is gaining attention as industries seek sustainable methods for managing waste and reducing their environmental impact.

In conclusion, sodium alginate’s versatility as a thickening, gelling, and stabilizing agent has made it indispensable in industries ranging from food production to pharmaceuticals and industrial manufacturing. Its natural origin, biocompatibility, and non-toxic properties make it a valuable material with applications that continue to expand as new technologies and needs emerge. The discovery of sodium alginate has had a profound impact, and ongoing research will likely reveal even more uses for this remarkable polysaccharide in the future.

References

2006. The effect of sodium alginate on the immune response of tiger shrimp via dietary administration: Activity and gene transcription. Fish & Shellfish Immunology, 21(4).
DOI: 10.1016/j.fsi.2006.02.003