Alginates
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Alginate is a hydrocolloid. Hydrocolloid is a water-soluble biopolymer of colloidal
nature when hydrated.
Alginate is extracted from brown seaweed of the species Lessonia nigrescens and
L. flavicans. The first scientific studies on the extraction of alginates from brown
seaweed were made by the British chemist E.C. Stanford at the end of the 19th
century.
Production of Alginic acid
Seaweed is first milled and washed with acid. Alginate is extracted with alkali,
clarified, filtrated, precipitated with calcium salts to a mixture of calcium alginate
and alginic acid. Then, this mixture is washed to obtain pure alginic acid.
Alginic acid is then neutralized with sodium carbonate, potassium carbonate,
ammonium bicarbonate, calcium carbonate, magnesium carbonate or propylene
oxide to form the desirable alginate. It is then dried, milled to the desired particle
size distribution.
Chemistry of Alginate
Alginate is built upon the basis of two sugars, which are both uronates, the salts
of mannuronic and guluronic acid. When producing alginates, uronic acid is
converted into the salt-forms mannuronate (M) and guluronate (G). The G- and M-
units are joined together in one of three blocks: GG... , MM... , and MG. The
chemical composition of alginate varies according to seaweed species and even
within different parts of the same plant. For example:
Lamminaria hyperborea (stem) has 17%MM, 26%MG&GM and 57%GG while its leaf
has 36%MM, 38%MG&GM and 26%GG. Lessonia nigrescens has 40%MM,
38%MG&GM and 22%GG.
Properties
Through selection of grade and formulation, the flow characteristics of alginates
can be controlled; from free-flowing (low viscosity) todrip-free (high viscosity).
Alginate forms gel when hydrated and it forms irreversible gels with calcium ions.
For example, alginate can be gelled by being dipped into, or sprayed with, a
calcium salt solution. The calcium ions diffuse into the mix containing alginate
forming a calcium alginate gel when the calcium ions react with the alginate.
Application of Alginic acid
It is one of the most versatile biopolymers and is used in a wide range of food,
pharmaceutical and specialty applications for: Thickening, Stabilizing, Gelling and
Film forming.
Common Uses
It is used as a gelling agent for desserts and dairy products.
It prevents bakery icings from sticking to packaging.
It improves and maintains forms in beer (e.g. FMC' Profoam).
Source
The primary brown seaweed utilized by FMC BioPolymer for the extraction of
alginates is Laminaria hyperborea. This type of seaweed is harvested along the
West Coast of Norway
Reference
[1] http://www.ticgums.com/product-overview.asp#TICA-algin
[2] FMC Alginates, FMC website, January 23, 2009
nature when hydrated.
Alginate is extracted from brown seaweed of the species Lessonia nigrescens and
L. flavicans. The first scientific studies on the extraction of alginates from brown
seaweed were made by the British chemist E.C. Stanford at the end of the 19th
century.
Production of Alginic acid
Seaweed is first milled and washed with acid. Alginate is extracted with alkali,
clarified, filtrated, precipitated with calcium salts to a mixture of calcium alginate
and alginic acid. Then, this mixture is washed to obtain pure alginic acid.
Alginic acid is then neutralized with sodium carbonate, potassium carbonate,
ammonium bicarbonate, calcium carbonate, magnesium carbonate or propylene
oxide to form the desirable alginate. It is then dried, milled to the desired particle
size distribution.
Chemistry of Alginate
Alginate is built upon the basis of two sugars, which are both uronates, the salts
of mannuronic and guluronic acid. When producing alginates, uronic acid is
converted into the salt-forms mannuronate (M) and guluronate (G). The G- and M-
units are joined together in one of three blocks: GG... , MM... , and MG. The
chemical composition of alginate varies according to seaweed species and even
within different parts of the same plant. For example:
Lamminaria hyperborea (stem) has 17%MM, 26%MG&GM and 57%GG while its leaf
has 36%MM, 38%MG&GM and 26%GG. Lessonia nigrescens has 40%MM,
38%MG&GM and 22%GG.
Properties
Through selection of grade and formulation, the flow characteristics of alginates
can be controlled; from free-flowing (low viscosity) todrip-free (high viscosity).
Alginate forms gel when hydrated and it forms irreversible gels with calcium ions.
For example, alginate can be gelled by being dipped into, or sprayed with, a
calcium salt solution. The calcium ions diffuse into the mix containing alginate
forming a calcium alginate gel when the calcium ions react with the alginate.
Application of Alginic acid
It is one of the most versatile biopolymers and is used in a wide range of food,
pharmaceutical and specialty applications for: Thickening, Stabilizing, Gelling and
Film forming.
Common Uses
It is used as a gelling agent for desserts and dairy products.
It prevents bakery icings from sticking to packaging.
It improves and maintains forms in beer (e.g. FMC' Profoam).
Source
The primary brown seaweed utilized by FMC BioPolymer for the extraction of
alginates is Laminaria hyperborea. This type of seaweed is harvested along the
West Coast of Norway
Reference
[1] http://www.ticgums.com/product-overview.asp#TICA-algin
[2] FMC Alginates, FMC website, January 23, 2009
Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
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reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.