To create sodium calcium alginate, you add calcium chloride to sodium alginate. Sodium calcium alginate is a cream colored, water-insoluble gelatinous substance that has no flavor. However, you can consume sodium calcium alginate; it has several functions in the food industry. Additionally, sodium calcium alginate also has uses in science and medicine.
Definitions
Calcium is a metallic trace element essential for bone maintenance and proper neural and muscular function. Sodium calcium alginate, on the other hand, is the calcium salt of alginic acid. Sodium calcium alginate's chemical formula is (C6H7Ca1/2O6)n. The basic chemical formula of alginic acid is (C6H8O6)n. The "n" in the formula means that the unit within the parentheses relates to a copy of itself. This copy will repeat "n" number of times. Since the "n" in these formulas are not specified, the unit can repeat indefinitely and will vary. This applies to both alginic acid and sodium calcium alginate.
Enzyme Trapping
Scientists and medical professionals often use sodium calcium alginate to trap enzymes. Enzymes are a type of protein that act as chemical catalysts in your body, performing numerous functions. Using this entrapment process, scientists create medications using calcium alginate.
Food Source
Additionally, the food industry uses sodium calcium alginate as a gelatin-like food preservative. Since this substance has no flavor, sodium calcium alginate will not affect the final taste of the packaged food products. In addition to preserving packaged food items, sodium calcium alginate can also add texture and shape to food items.
Botany and Medicine
Calcium alginate is also utilized to create artificial seeds. Botanists use sodium calcium alginate as a quick and effective method to get around the delay in waiting for plants to produce seeds naturally. The process used by botanists to create artificial seeds is similar to the entrapment process used by scientists. Doctors also use sodium calcium alginate in bandages and in the treatment of wounds. Since sodium calcium alginate is water-insoluble and gelatinous, doctors sometimes use this substance as a buffer when covering up a healing wound.
References
- "Hydrocolloids in Food Processing (Institute of Food Technologists Series)"; Thomas R. laaman; 2010
- "Clinical Guide: Skin and Wound Care"; Cathy Thomas Hess; 2007
- "Thickening and Gelling Agents for Food"; A. Imeson; 1997
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