Algiinihappo

Algiinihappo, 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 linked by beta-1,4 glycosidic bonds. The ratio and sequence of these units vary depending on the algal species and environmental conditions, influencing the properties of the alginic acid.

Alginic acid is known for its ability to form gels when treated with divalent cations, such as calcium ions. This gelling property is utilized in various applications, including food science as a thickener, stabilizer, and gelling agent. In the food industry, it is commonly found in products like jams, jellies, ice cream, and salad dressings.

Beyond its culinary uses, alginic acid has found applications in the pharmaceutical and biomedical fields. It is used in wound dressings due to its absorbent and hemostatic properties. Furthermore, it has been explored for drug delivery systems and as a component in biocompatible materials. Its inert nature and biodegradability make it an attractive substance for various industrial and medical purposes. Alginic acid is also a source of dietary fiber.