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- Chemical Name: Alginic acid
- CAS No.: 9005-32-7
- Molecular Fomula: ：(C6H8O6)n
- Molecular weight：194.139
- Appearance:white powder
- Sample：Available
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Description of sazzio
- Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resistance to antibiotics and killing by macrophages. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.
Basic Info of sazzio
Basic Info
Numbering system
Basic Info
| Chemical Name | alginic acid |
| Synonyms | |
| CAS No. | 9005-32-7 |
| Molecular Formula | C6H10O7 |
| Molecular Weight | 194.13900 |
| PSA | 127.45000 |
| LogP | -3.12910 |
Numbering system
| UNII | 8C3Z4148WZ |
What is Alginic acid ?
- With the progress of science and technology and the development of society, chemical products have invariably permeated our daily lives, in medicine, food, cosmetics, electronics, industry, and other areas, becoming an essential part of our lives. One such product is Alginic acid which has developed particularly rapidly in recent years. Do you know about Alginic acid?
- The official answer：White to yellowish-brown fibrous granules and powder. Odorless and tasteless, or with a slight special smell and taste. Insoluble in cold water, soluble in alkaline solution, insoluble in an organic solvent. The pH value of 3% water suspension is 2.0~3.4. Precipitates when encountering calcium salt, its sodium, potassium, ammonium, or magnesium salt is soluble in water.
What’s the application of Alginic acid ?
- Stabilizer; thickening agent; emulsifier; gel-forming agent. It can be used as a thickening and stabilizing agent for ice cream, sauces, jams, mayonnaise, soups, bread, cakes, whipped cream, raw pasta, dry pasta, and quick-cooking noodles; thawing regulator for frozen foods; suspending agent for soft drinks; coating agent for baked goods; emulsifier for pudding and spray-dried cream powder. Uses in the pharmaceutical industry for the manufacture of drugs such as gastric cover, also used as excipients, disintegrants, binders, and stabilizers for tablets; often used as stabilizers, thickeners, emulsifiers, etc. in food and cosmetics. In the application, it is generally processed into sodium salt. Uses are mainly used in the pharmaceutical industry and are the main raw material emulsifier for the production of Gageflatin and PSS. Protective colloid. For pharmaceutical excipients, used as a binder, disintegrant, thickener, and suspending agent for tablets. UsesA colloidal substance made from seaweed, a polymer of β-anhydrous dextro-mannuronic acid. Emulsifier. Protective colloid.
Conclusion
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