Food additives from seaweeds. Food additives made from seaweeds are mainly polysaccharides, long-chained molecules that are extracted from brown and red algae. These fall into three families: agars and carrageenans from red algae, and alginates from brown algae. Their usefulness mainly lies in their ability to emulsify, stabilise and thicken, but the fact that they come from a natural source is, these days, a major advantage.
Sodium /ËsoÊdiÉm/ is a chemical element with symbol Na (from New Latin natrium) and atomic number 11.It is a soft, silver-white, highly reactive metal.odium was first isolated by Humphry Davy in 1807 by the electrolysis of sodium hydroxide. Many sodium compounds are useful, such as sodium hydroxide (lye) for soap-making and sodium chloride for use as a de-icing agent and a nutrient (edible salt). Sodium is an essential element for all animals and some plants.
Known as a highly reactive, silvery-white and soft metal, sodium goes by the atomic number 11 and the symbol Na. This metallic element belongs to a group of alkali metals, which also includes rubidium (Rb), potassium (K) and lithium (Li).hen combined with other elements, sodium can be very useful. These include borax, sodium thiosulfate and tri-sodium phosphates. The same thing also goes for sodium nitrate, caustic soda as well as baking soda. When added to a flame, this element can further enhance the flameâs color into a bright yellowish color.