9005-36-1

Basic information

• Product Name: ALGINIC ACID POTASSIUM SALT
• Synonyms: kelmar;kelmarimproved;potassiumpolymannuronate;POTASSIUM ALGINATE;ALGINIC ACID POTASSIUM SALT;POTASSIUMALGINATE,FCC;HSDB 1912;stercofuge
• CAS NO: 9005-36-1
• Molecular Formula: C12H16K2O13
• Molecular Weight: 446.44424
• Mol File: 9005-36-1.mol
• Article Data: 0

Chemical Properties

• Appearance: colorless or light yellow fibrous powder
• Solubility: Potassium alginate is soluble in water, dissolving to form a viscous hydrophilic colloidal solution. It is insoluble in ethanol (95%) and in hydroalcoholic solutions in which the alcohol content is greater than 30% by weight; also insoluble in chloroform, ether, and acids having a pH lower than about 3. When preparing solutions of potassium alginate it is important to ensure proper dispersion of the particles, as poor dispersion will lead to the formation of large lumps of unhydrated powder and significantly extended hydration times.
• CAS DataBase Reference: ALGINIC ACID POTASSIUM SALT(CAS DataBase Reference)
• NIST Chemistry Reference: ALGINIC ACID POTASSIUM SALT(9005-36-1)
• EPA Substance Registry System: ALGINIC ACID POTASSIUM SALT(9005-36-1)

Safety Data

• Hazardous Substances Data: 9005-36-1(Hazardous Substances Data)

Usage

Description

ALGINIC ACID POTASSIUM SALT, also known as Potassium Alginate, is the potassium salt of alginic acid. It is a hydrophilic colloid with a molecular weight of 32,000–250,000. It occurs in filamentous, grainy, granular, and powdered forms. It is colorless or slightly yellow and may have a slight characteristic smell and taste. It is slowly soluble in water, forming a viscous solution, and insoluble in alcohol.

Uses

Used in Food Industry:
ALGINIC ACID POTASSIUM SALT is used as a thickening agent, stabilizer, and gelling agent for various food products, including dietetic foods, low-sodium foods, dry mixes, and canned fruits.
Used in Dairy Products:
ALGINIC ACID POTASSIUM SALT is used as a thickening agent and stabilizer in dairy products to improve their texture and consistency.
Used in Canned Fruits:
ALGINIC ACID POTASSIUM SALT is used as a thickening agent and stabilizer in canned fruits to maintain their shape and texture during processing.
Used in Sausage Casings:
ALGINIC ACID POTASSIUM SALT is used as a gelling agent in sausage casings to provide the desired texture and structure.
Used in Dental Impression Material:
ALGINIC ACID POTASSIUM SALT is used in dental impression materials to create accurate molds of teeth and gums for dental procedures.
Used as an Emulsifier:
ALGINIC ACID POTASSIUM SALT is used as an emulsifier to stabilize mixtures of immiscible liquids, such as oil and water, in various applications.
Typical usage levels of ALGINIC ACID POTASSIUM SALT range from 0.05 to 0.50% depending on the specific application and industry.

Production Methods

Alginate obtained from brown seaweed is subjected to demineralization, extraction, and precipitation of alginic acid. Following neutralization, the potassium alginate obtained is dried and milled.

Pharmaceutical Applications

Potassium alginate is widely used in foods as a stabilizer, thickener, and emulsifier; however, its use as a pharmaceutical excipient is currently limited to experimental hydrogel systems. The viscosity, adhesiveness, elasticity, stiffness, and cohesiveness of potassium alginate hydrogels have been determined and compared with values from a range of other hydrogel-forming materials.The effect of calcium ions on the rheological properties of procyanidin hydrogels containing potassium alginate and intended for oral administration has also been investigated.

Safety

Potassium alginate is widely used in food products. It is currently used as an excipient only in experimental pharmaceutical formulations.

storage

In the solid state, potassium alginate is a stable material that is not prone to microbial spoilage. Over time, a slow reduction in the degree of polymerization can occur, which may be reflected in a reduction in the viscosity of solutions. As both temperature and moisture can impair the performance of potassium alginate, storage below 25°C is recommended. Potassium alginate solutions are stable at pH 4–10; long-term storage outside this range can result in depolymerization of the polymer through hydrolysis. Gelation or precipitation of the alginate can occur at pH values less than 4. Liquid or semisolid alginate formulations should be preserved: suitable preservatives are sodium benzoate, potassium sorbate, or parabens. Potassium alginate should be stored under cool, dry conditions in a well-closed container.

Incompatibilities

Incompatible with strong oxidizers.

Regulatory Status

GRAS listed. Accepted for use in foods in the USA and Europe.