Sodium alginate production and various uses.

2. 1. What is Sodium Alginate ?
2. Molecular Structure.
3. Chemical Properties.
4. Sources.
5. Extraction method.
6. Uses of Sodium Alginate.
7. Pharmaceutical usage.
8. Product details.
9. Acknowledgement.

3. Sodium Alginate is nothing but compound of Alginic
acid with Sodium .
Sodium + Alginic acid = Sodium alginate
“Alginate” is a collective term for a family of
polysaccharides produced by brown algae.
Alginic acid was first discovered, extracted, and
patented by Stanford in 1881.
Alginate can be regarded as having the same
morphophysiological properties in brown algae as
those of cellulose and pectins in terrestrial plants.

4. Chemically it is : C6(H7NaO6)n
2 D Structure : 3 D Structure
Molecular Weight : 216.12 g/mol

5. • The stability of an alginate molecule is strongly
dependent on the conditions to which it is
subjected, i.e., temperature, pH, and presence of
contaminants.
• The glycosidic linkages between the sugar
monomers of the polysaccharide are susceptible to
cleavage both in acidic and in alkaline media.
• The first condition, which brings about a notable
molecular weight reduction at pH values lower
than 5, induces an acid hydrolysis of the glycosidic
bond. In contrast, alkaline conditions cause chain
scission by elimination reaction at the glycosidic
bond.

6. • As to the alkaline conditions, it has been found
that, in addition to hydroxyl ions, carbonate and
phosphate ions function as catalysts in the b -
elimination reaction owing to the general base-
catalyzed nature of this reaction.
• Themodynamic property of this organic
compound; Sodium alginate, like basically all the
monovalent salts of alginate, is highly soluble in
water owing to the favorable entropic contribution
from the free (noncondensed) counterions. This
consideration leads immediately to identification
of the presence of a high amount of supporting salt
as a limiting condition for the solubilization of the
polyanion.

7. Brown algae are good source of Alginic acid . On the
commercial basis it is derived from four major genera
.
• SARGASSUM :

8. • LAMINARIA :

9. • TURBINARIA :

10. • CYSTOSEIRA :

11. DRY SEAWEED
PRETREATMENT - WITH Dil. HCL & BOILING WATER
WASHING
MACERATION - WITH SODIUM CARBONATE (2-3%
FILTRATION - USING A MUSLIN CLOTH
DRYING OF FILTRATE – GIVES A VISCUS FLUID OF
CRUDE SODIUM ALGINATE
PRECIPITATE - WITH ALCOHOL
SODIUM ALGINATE
(PURE FORM)

12. 1. It is used as stabilizer in ice cream , fruit squash
and creams .
2. It is used as a flocculant aid in water treatment .
3. It is used as clarifying agent in beer production .
4. It is used as thickener in food production .
5. It is used to increase the viscosity of the reactive
dye solution in textile industry.
6. It is also used in preservation of fish , meat and
poulty.
7. It also used in making flame proof fibres.
8. It is used in making high performance papers.

13. • Alginates form stable gels at high and low
temperatures and at low pH (Smidsrod and Draget
1996) .
• Routine use of alginates in bakery creams endows
the cream with freeze/thaw stability and reduces
separation of the solid and liquid components
(syneresis) (Brownlee et al. 2005) .
• Alginates are used in combination with other
hydrocolloids to thicken and stabilise ice cream.
While this allows control of the product’s viscosity,
it also increases heat-shock resistance, reduces
shrinkage and ice crystal formation, and endows
the ice cream with the desired melting
characteristics (Regand and Goff 2003) .

14. • PGAs are commonly used to maintain foam
stability, including applications in mousse and
other desserts.
• The largest food use of PGA is within the brewing
industry, where PGA added to different beers and
lagers stabilises the froth head when poured,
while also protecting it from foam-negative
contaminants (Ferreira et al. 2005) .

15. • Edible films and coatings for foodstuffs are developing
technologies that have high potential, owing to the
current call for reduction or replacement of non-
biodegradable or non-recyclable food packaging (Wang
et al. 2007) .
• As with conventional food packaging, these new
technologies must heighten product stability, safety and
shelf life.
• Food coatings formed from sodium alginate have been
shown to have excellent tensile strength, flexibility and
resistance to tearing, and are impermeable to oils.
• Owing to the porous nature of alginate gels, these
coatings tend to have high permeability to oxygen and
water . Alginate food coatings can also be formed
ionotropically at room temperature, and therefore their
use may be advantageous in a number of food
applications.

16. • Increased intake of viscous dietary fibres has been
linked to a reduction in plasma cholesterol
concentrations.
• Alginate (7.5 g day −1 , M to G ratio 1.5)
supplementation of a low-fibre diet has previously
been shown to more than double (140% increase)
mean fatty acid excretion in the digestion of a
small cohort ( n = 6) of human ileostomy patients.
• In rat diets with higher total cholesterol and fat
content, sodium alginate inclusion had effects on
total cholesterol reduction similar to those of
inclusion of a range of other algal polysaccharides
(sulphated glucuronoxylohamnan, porphyran and
furonan), and reduced blood cholesterol
concentrations more than fucoidan and agar

17. 1. Sodium alginate powder is traditionally used as an adhesion
agent of tablets while alginate as a disintegrating agent of
rapid-release tablets.
2. Sodium alginate powder can also be used in the production
of suspension, gel and concentrated emulsion with fat and
oils as matrix. It can also be used in some liquid medicines to
increase the viscosity and improve suspension of solids.
Propylene glycol alginate helps to improve the stability of
emulsion.
3. Sodium alginate powder is a useful property to medicines
because it helps to prevent medicines from attack by gastric
acid.
4. It is used in making in dental impression material.

18. • Alginates are natural macromolecules composed
of b - d -mannuronate and a - l -guluronate linked
by 1→4 glycosidic bonds.
• They are widely used as carriers for drug delivery,
hemostatic wound dressing, and
immunoisolation systems for transplantation
using uncoated alginate microspheres and devices
anastomosed to the vascular system as
arteriovenous shunts such as alginate-
impregnated polyester vascular graft.
• On the other hand, inhibitory effects of various
types of alginic acid on hyaluronidase and mast
cell degranulation were examined, and it was
found that alginic acid with a mannuronate to
guluronate ratio of 1.0 exhibited the strongest
inhibition of both activities.

19. The attached product is Sodium alginate which is
marketed by “Akshar Chem” company .
SPECIFICATION FOR
THIS PRODUCT :-
BRAND–AKSHAR CHEM
WEIGHT- 100G
MATERIAL
TYPE-POWDER
MODEL-AKSHAR5478
PURITY- 98%
MEDICAL USE –NO
ITS NOT PREPARED WITH
ZERO CONTAMINATION

21. AksharChem (India) Limited, in 27 years of its
existence, has significantly evolved as an organisation
focused on building a sustainable future. From single
product to multi-product. From commoditised to value-
added. From one-off transactions to enduring relations.
From single geography to multi geography.

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23. Alginates are well established as food
additives and as encapsulation agents in
biotechnology.
Thanks you so much Ranjith sir , for giving
such interesting assignment .
Thanks to Yuan Chris , my friend for giving
reference books .
Reference book
•Microbiology monographs , Volume 13.