Algiinihaposta

Algiinihaposta, also known as alginic acid, is a naturally occurring polysaccharide found in the cell walls of brown algae. It is a linear polymer composed of mannuronic and guluronic acid units arranged in blocks. Alginic acid is insoluble in water but forms viscous gels when reacted with divalent cations such as calcium. This property is widely utilized in various industries.

In the food industry, alginic acid and its salts, commonly referred to as alginates, serve as thickening, gelling, and stabilizing agents. They are used in products like ice cream, yogurt, salad dressings, and jams to improve texture and prevent syneresis. Alginates are also employed in spherification, a culinary technique that creates liquid-filled spheres with a gel membrane.

Beyond food applications, alginic acid finds use in pharmaceuticals and medicine. Its ability to form gels allows it to be incorporated into wound dressings, promoting healing and providing a moist environment. It is also used as an antacid, forming a raft on top of stomach contents to prevent reflux. In agriculture, alginates can be used as soil conditioners to improve water retention and aeration. The extraction of alginic acid typically involves treating brown algae with alkaline solutions.