Sodium alginate

Used as a thickener and stabiliser in yoghurt, ice cream, and fruit juice beverages to enhance product viscosity, inhibit ice crystal growth, prevent fruit pulp settling, and avoid layering.

As a gelling agent and shaping agent, it is used in the production of biomimetic foods such as artificial fish roe, jellies, and konjac products, or to improve dough water retention in baking.

It can be used for the preservation of fruits and meat products, or as a ‘microcapsule wall material’ to encapsulate functional components such as probiotics and vitamins, preventing their inactivation during processing and storage.

Due to its biocompatibility and biodegradability, sodium alginate is used in drug delivery, such as drug carriers and sustained-release formulations; tissue engineering, such as cartilage repair and skin wound healing; and medical dressings, such as pressure ulcers and diabetic foot ulcers.

In dentistry, it is used to make impression materials; in orthopaedics, it serves as an additive for bone cement to improve its flowability and biocompatibility.

The ‘mildness’ and ‘film-forming properties’ of sodium alginate make it suitable for personal care products, such as moisturisers and thickeners in lotions and other cosmetics; film-forming agents and stabilisers in lipstick and other cosmetics; and hair care products.

In agriculture, it is used as a fertiliser enhancer, seed coating agent, and soil conditioner.

Utilising the ‘chelating properties’ and ‘film-forming properties’ of sodium alginate, it can be used for ‘heavy metal wastewater treatment’ and ‘water purification.’