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.
Sodium is an element that the body needs to work properly. Salt contains sodium. The body uses sodium to control blood pressure and blood volume. Your body also needs sodium for your muscles and nerves to work properly. Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride, which is table salt. Milk, beets, and celery also naturally contain sodium.