Molecular Formula:
C5H7O4COONa
In Printing and Textile Industry:
It has been a long history since sodium alginate has been
used in warp sizing, packing and printing. In printing, it is
an ideal kind of material with wide applications in the cotton,
wool, silk and synthetic fiber. Especially since active dyestuff
came into the world, there has been many years' history of application.
Till now, there is no other paste which can compare beauty with
it.
The biggest characteristic of it is that it won't react with
active dyestuff and form covalent bond owing to own second
hydroxyl in its structure without the origin hydroxyl, and
meanwhile own strong cathodic carboxyl on its basal ring.
Therefore, it not only doesn't absorb the dyestuff but also
excludes it. It is easy to move the dyestuff from the paste
to the fiber, which benefits keeping clearness and uniformity
of the printing. Accordingly, the printing is clear, vivid,
high in the dyeing quantity and has good hand touch and firm
degree at the same time.
Sodium alginates of medium and low viscosity are both suitable
for the printing requirements of net, roll style and handwork
printing. Owning rheological property of tpseudo-plasticity,
which means that it will turn watery when being cut and restore
the original viscidity after losing cutting, they apply to
printing fine flower pattern, full ground printing and wet
printing, which is characterized by refined line, clear profile
and good uniformity.
The food industry
Sodium alginate is widely used in food industry. American
call it as "wonderful food additive" and Japanese
repute it to be "long-life food additive".
A. Synthetic Food
Sodium alginate is the main material of seaweed,synthetic
grape and synthetic cherry.
B. Iced Food
Sodium alginate is taken as a stabilizer of ice cream and
ice cream bar because of its dense organization and slow solution
speed. It is also the main material of the dainty cold powder
and jelly.
C. Cake Food
As a stabilizer of cake (such as cookies, bread, fine dried
noodle, chocolates, etc) and a polish of bread, sodium alginate
can keep the cookies sweet-smelling and avoid falling to pieces,
and make the noodle smooth and reduce breaking ratio of noodle
and fragmentation of bread.
Sodium alginate is also a good thickener of jam, chili sauce,
jelly, tomato ketchup, fishpaste, pudding and salad flavoring.
D. Drinking
Sodium alginate can act as the stabilizer of the beer and
clarifier of the wine.
E. Cold storage and fresh keeping
When food (fruit, fish etc) is covered with the film of sodium
alginate and kept isolated from air, the film will stop bacteria
from invading, constraint water evaporation of food itself
and prolong time of preservation.
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