Alginic acid is an acidic material in which the carboxyl group of uronic acid, the constituent sugar, is in the form of a free acid (-COOH).
Since alginic acid is insoluble in water, it alone does not function as a thickener or gelling agent. In order to dissolve alginic acid in water, it is necessary to neutralize by adding alkali.
Alginic acid is soluble by making a salt with monovalent cations such as Na and K. It becomes insoluble by making a salt with polyvalent cations like Ca and Fe.
Alginic acid is used in wheat flour products like noodles and bread to improve the product quality.
Adding alginic acid to flour dough helps water retention and gives a soft texture to products.
- Instant noodles
- Frozen noodles
Alginic acid and its salts are evaluated by JECFA and the ADI (Acceptable Daily Intake) is not specified*.
As sodium alginate is derived from natural seaweed, our products are safe to use and BSE-free, GMO-free and pesticide-residues-free.
*Alginic acid and its salts are regarded as safe materials and they are evaluated as alginic acid in “Group ADI”.
Alginic acid is insoluble in water but becomes soluble when neutralized with alkali.
Medicinal tablets can be insoluble in the stomach but soluble in the bowels. To release the active medical ingredient properly in the bowels, tablets include alginic acid, a disintegrant, which swells in water.
Grades of KIMICA’s sodium alginate product are classified by the viscosity of a 1% solution.
Selection Guide (Typical Product)
Food / Pharmaceutical grade
Products listed above are typical grades only and other grades are available.
Appropriate products would be proposed after consultation.
Safety Data SheetUnder construction
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