Blog

Sodium alginate is a natural plant polysaccharide and dietary fiber derived from seaweed, which has many health benefits such as lowering blood sugar, lowering blood lipids, clearing the intestines, and removing heavy metals from the body.

Sodium alginate has various uses, including being used as a sizing agent for textiles and printing paste, as well as being widely used as a thickener, stabilizer, and emulsifier in the food industry; As an emulsifying stabilizer and thickener, it can be used in various types of food according to Chinese regulations, and should be used in moderation according to production needs; Used to increase blood volume and maintain blood pressure, eliminate histamine toxins produced by burns, as well as systemic dehydration such as traumatic blood loss, stable circulatory system before and after surgery, massive hemorrhagic shock, burn shock, high fever, and acute dysentery. The treatment effect is good; Mainly used as a suspension aid, emulsifier, thickener, and capsule material for microcapsules in pharmaceuticals.

Sodium alginate is mainly used as a drug, such as sodium alginate, which has anticoagulant, lipid-lowering, and blood viscosity lowering effects. In addition, it has many functions, including industrial application, algal gel and other forms of hemostatic agents can be made, including hemostatic sponge, hemostatic gauze, hemostatic film, scald gauze, spray hemostatic agent, etc.
In addition, adding sodium alginate in the production of dried noodles, vermicelli, and Rice noodles can improve the cohesiveness of the product tissue, make it have strong tension, large curvature, and reduce the rate of broken ends, especially for flour with low gluten content, the effect is more obvious. Adding sodium alginate to products such as bread and pastries can improve the uniformity and water holding capacity of the internal tissues of the products, and prolong storage time.
In the pursuit of a healthy diet, the role of sodium alginate in food is no longer limited to the category of food additives. As a functional factor and health element, it will undoubtedly be more widely used in various functional foods and health foods.