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Sodium Alginate is a natural polysaccharide product extracted from brown seaweed that grows in cold water regions. It is soluble in cold and hot water with strong agitation and can thicken and bind. In presence of calcium, sodium alginate forms a gel without the need of heat.In modernist cuisine, sodium alginate is mostly used with calcium salts to produce small caviar-like and large spheres with liquid inside that burst in the mouth.n presence of calcium, sodium alginate forms a gel without the need of heat. In modernist cuisine, sodium alginate is mostly used with calcium salts to produce small caviar-like and large spheres with liquid inside that burst in the mouth.
The soluble salts sodium alginate and magnesium alginate are used in liquid alginate/antacid preparations and these can be converted to an insoluble gel of either alginic acid in the acidic gastric conditions or calcium alginate in the presence of calcium ions released by acid.t would be expected that formulation factors such as the amounts and types of antacids used, their ratio to the alginate dose, the acid neutralising capacity, the concentration and the viscosity of each formulation should have an effect on the formation of the raft.