W201502
Sodium alginate
Synonym(s):
Alginic acid sodium salt from brown algae, Algin, Sodium alginate
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About This Item
CAS Number:
FEMA Number:
2015
UNSPSC Code:
12164502
E Number:
E 401
NACRES:
NA.21
MDL number:
Organoleptic:
odorless
Grade:
Halal
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
Halal
reg. compliance
FDA 21 CFR 117, FDA 21 CFR 150.161, FDA 21 CFR 173.310
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
odorless
SMILES string
[Na+].[O-]C(=O)C1O[C@H]([C@H]([C@H]([C@@H]1O)O)O)O
InChI
1S/C6H10O7.Na/c7-1-2(8)4(5(10)11)13-6(12)3(1)9;/h1-4,6-9,12H,(H,10,11);/q;+1/p-1/t1-,2-,3-,4?,6+;/m0./s1
InChI key
MSXHSNHNTORCAW-MPGIDXPLSA-M
General description
Sodium alginate is the sodium salt of alginic acid, a polysaccharide found in brown algae. It is generally used as a stabilizer and thickener in the food industry.
Application
Sodium alginate can be used to prepare:
- Cationized casein-based polyelectrolyte complex for fragrance-controlled release applications.
- Aroma encapsulation or microcapsules for cosmetic applications.
Other Notes
A straight-chain, hydrophilic, colloidal, polyuronic acid composed of guluronic and mannuronic acid residues.
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
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Storage Class
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Related Content
Preparation of aroma microcapsules with sodium alginate and tetradecylallyldimethylammonium bromide (TADAB) and its potential applications in cosmetics
Song J and Chen H
Flavour and Fragrance Journal, 33(2), 160-165 (2018)
Polyelectrolyte complex from cationized casein and sodium alginate for fragrance controlled release
Zhang Y, et al.
Colloids and Surfaces. B, Biointerfaces, 178, 439-444 (2019)
A major constituent of brown algae for use in high-capacity Li-ion batteries.
Kovalenko I, et al.
Science, 334(6052), 75-79 (2011)