Sodium alginate is a natural polysaccharide extracted from brown seaweed. As a natural product derived from alginic acid found in seaweed and minerals from the sea, it consists of D-mannuronic acid (M) and L-guluronic acid (G). The main alginate series include sodium alginate, potassium alginate, calcium alginate, and ammonium alginate.

As a hydrophilic gel, sodium alginate is the predominant salt of algin that readily forms thick solutions. With its thickening and stabilizing properties, sodium alginate serves as an effective thickener and stabilizer in food products, printing paste, oil-extraction agents, and various industrial applications.

When combined with calcium ions, sodium alginate undergoes rapid ion exchange to form irreversible gels. High G alginate produces crisp, rigid gels, while high M alginate creates more flexible gels with less rigidity. Different gel strengths achieved through varying proportions enable diverse applications in imitation foods, medical materials, face masks, water treatment agents, cling film, and more.

• Alginate is an edible but indigestible macromolecular amylose with hygroscopicity, adsorption, cation exchange, gelling, and filtration functions in the stomach and intestines
• Reduces blood pressure, blood lipids, cholesterol, and prevents fatty liver
• Removes radioactive elements and toxic metals from the body
• Increases stomach fullness for healthy weight management
• Enhances gastrointestinal peristalsis to prevent constipation

• Low molecular potassium alginate regulates and prevents hypertension, delays cardiovascular aging, and improves microcirculation
• Low molecular sodium alginate reduces blood lipids
• Low molecular calcium alginate provides easily absorbable calcium supplementation
• Low molecular zinc alginate supports brain health and prevents age-related dementia
• Low molecular iron alginate supplements iron and improves blood health
• Low molecular magnesium alginate prevents and treats coronary heart disease

Alginate is also widely used in functional health foods and pharmaceutical materials.

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