What Is Dimenhydrinate?

Sodium alginate is a by-product of the extraction of iodine and mannitol from brown algae or sargassum. Its molecules are composed of -D-mannuronic (M) and -L-Gullo Glyuronic acid (-L-guluronic, G) is connected by pressing (1 4) bond. It is a natural polysaccharide, which has the stability, solubility, viscosity and safety required for pharmaceutical preparation excipients. Alginate has been widely used in the food industry and medicine.

Alginate is from

The process of sodium alginate is as follows: dry or wet seaweed (algae) is crushed, washed to remove impurities, extracted with strong alkaline water, clarified to obtain a crude alginate solution, and precipitated calcium alginate is obtained by calcium chloride precipitation. , After decoloring and deodorizing, acid treatment is used to remove soluble impurities to obtain alginic acid precipitation, and

Alginate is a white or light yellow powder, which is almost odorless and tasteless. Sodium alginate is soluble in water, insoluble in ethanol,

As a thickening agent for beverages and dairy products, sodium alginate has unique advantages in thickening: the good fluidity of sodium alginate makes the drink taste smooth after being added; and it can prevent the viscosity of the product from decreasing during disinfection. When using sodium alginate as a thickener, a product with a larger molecular weight should be used as much as possible, and an appropriate amount of Ca should be added. Can greatly increase the viscosity of sodium alginate.

Sodium alginate is a high-grade stabilizer for cold drinks such as ice cream. It can make cold foods such as ice cream produce a smooth appearance and a smooth mouthfeel. Because calcium alginate can form a stable and thermally irreversible gel, it will not become rough (ice crystal growth) during transportation and storage, and ice cream deformation will not occur due to temperature fluctuations. At the same time, this ice cream has no odor when consumed Both the expansion rate and the melting point have been improved, which has significantly improved the quality and efficiency of the product. The product has a smooth, delicate texture and good taste. The addition amount is low, generally 1-3%, and the foreign addition amount is 5-10%.

Sodium alginate is used as a stabilizer for dairy products and beverages. The stable frozen milk has good taste, no stickiness and

1. Application in food

Food grade sodium alginate

Food grade sodium alginate

Sodium alginate is used instead of starch and gelatin as a stabilizer for ice cream. It can control the formation of ice crystals and improve the taste of ice cream. It can also stabilize mixed drinks such as syrup, ice sherbet, and frozen milk. Many dairy products, such as refined cheese, whipped cream, dry cheese, etc., use the sodium alginate's stabilizing effect to prevent the stickiness of food and packaging, and can be used as a cover for dairy products, which can keep it stable and prevent frosting. Cracked skin.

Sodium alginate is used as a thickener for salad (a kind of cold vegetable) sauce, pudding (a kind of dessert), jam, tomato sauce and canned products to improve the stability of the product and reduce the leakage of liquid.

The addition of sodium alginate in the making of vermicelli, vermicelli and rice flour can improve the cohesiveness of the product structure, make it strong in tension, large in bending, and reduce the rate of broken ends, especially for gluten with a lower flour content, the effect is more obvious. Adding sodium alginate to bread, cakes, and other products can improve the uniformity of the internal tissues and water retention of the product, and prolong the storage time. Adding it to frozen confectionery products can provide a thermal fusion protective layer, improve flavor dissipation and increase melting point performance.

Artificial eggs with sodium alginate

Sodium alginate can be made into a variety of gel foods, maintaining a good colloidal form, without exudation or shrinkage. It is suitable for frozen foods and artificial foods. It can also be used to cover fruits, meat, poultry and aquatic products as a protective layer, without direct contact with the air, to extend storage time. It can also be used as a self-coagulation forming agent such as sugar coating of bread, filling stuffing, coating layer of dim sum, canned food. The original shape can be maintained in high temperature, frozen and acidic media. It can also replace agar gel to make elastic, non-sticky, transparent crystal fudge.

2. Application in pharmaceutical preparations

Alginate was included in the United States Pharmacopoeia as early as 1938. Alginic acid was included in the British Pharmacopoeia in 1963. Alginic acid is insoluble in water but swells when placed in water. Therefore, traditionally, sodium alginate has been used as a binder for tablets and alginic acid has been used as a disintegrant for immediate release tablets. However, the effect of sodium alginate on tablet properties depends on the amount put in the prescription, and in some cases, sodium alginate can promote disintegration of the tablet. Sodium alginate can be added during the granulation process, instead of being added in the form of powder after granulation, so the production process is simpler. Compared to the use of starch, the mechanical strength of the tablets produced is greater.

Sodium alginate is also used in the manufacture of suspensions, gels and concentrated emulsions based on fats and oils. Sodium alginate is used in some liquid medicines to increase viscosity and improve suspension of solids. Propylene glycol alginate can improve emulsion stability.

3. Application in printing and spinning industry

Sodium alginate is used as a reactive dye color paste in the printing and dyeing industry, which is superior to grain starch and other pastes. The printed textile has bright patterns, clear lines, high color supply, uniform color, good permeability and plasticity. Seaweed glue is the best paste for modern printing and dyeing industry. It has been widely used in the printing of cotton, wool, silk, nylon and other fabrics.

The Chinese textile sector mixes seaweed gum with starch or substitutes starch to prepare warp yarn sizing, which not only saves a lot of food, but also makes the warp fiber lint-free, resistant to friction, and has a low end break rate, thereby improving weaving efficiency. Algae gum is effective on both cotton and synthetic fibers.

4. Application in the pharmaceutical industry

PS-type gastrointestinal double contrast barium sulfate preparation made with alginic acid sulfate dispersant has the characteristics of low viscosity, fine particle size, good adherence and stable performance.

PSS is a kind of alginic acid polysaccharide diester sodium developed from alginic acid. It has the effects of anticoagulation, lowering blood fat and lowering blood viscosity.

The use of seaweed glue instead of rubber and gypsum as dental impression materials is not only cheap and easy to operate, but also the tooth shape printed is more accurate.

Seaweed glue can also make various types of hemostatic agents, including hemostatic sponge, hemostatic gauze, hemostatic film, scalded gauze, spray hemostatic and so on. ^[4]