| Identification | Back Directory | [Name]
ALGINIC ACID POTASSIUM SALT | [CAS]
9005-36-1 | [Synonyms]
E 402
kelmar
KF 200S
SKAT-K 1
HSDB 1912
stercofuge
SKAT-K-ULV
Kimica Algin K
kelmarimproved
Kari Algin K 3
Kimitsu Algin K
Protanal KF 200
Kimica Algin K 3
Protaweld EVR 200
Protanal KF 200RBS
POTASSIUM ALGINATE
POTASSIUMALGINATE,FCC
Potassium polyalginate
potassiumpolymannuronate
ALGINIC ACID POTASSIUM SALT | [Molecular Formula]
(C6H7KO6)n | [MDL Number]
MFCD00241507 | [MOL File]
9005-36-1.mol | [Molecular Weight]
446.444 |
| Chemical Properties | Back Directory | [Definition]
Hydrophilic colloid
having a molecular weight of 32,000–250,000.
| [Appearance]
Occurs in filamentous, grainy, granular,
and powdered forms. It is colorless or slightly yel-
low and may have a slight characteristic smell and
taste. Slowly soluble in water, forming a viscous
solution; insoluble in alcohol.
| [solubility ]
Potassium alginate is soluble in water, dissolving to
form a viscous hydrophilic colloidal solution. It is insoluble in
ethanol (95%) and in hydroalcoholic solutions in which the
alcohol content is greater than 30% by weight; also insoluble in
chloroform, ether, and acids having a pH lower than about 3.
When preparing solutions of potassium alginate it is important
to ensure proper dispersion of the particles, as poor dispersion
will lead to the formation of large lumps of unhydrated powder
and significantly extended hydration times. | [Odor]
at 100.00?%. odorless | [Uses]
Potassium Alginate is a gum that is the potassium salt of alginic acid. It is soluble in cold water, forming a viscous colloidal solution. It functions as a stabilizer, thickener, and gelling agent. It is used in dietetic foods, low-sodium foods, dry mixes, and dental impression material. Typical usage levels range from 0.05 to 0.50%. | [EPA Substance Registry System]
Alginic acid, potassium salt (9005-36-1) |
| Hazard Information | Back Directory | [Chemical Properties]
Occurs in filamentous, grainy, granular,
and powdered forms. It is colorless or slightly yel-
low and may have a slight characteristic smell and
taste. Slowly soluble in water, forming a viscous
solution; insoluble in alcohol.
| [Chemical Properties]
Potassium alginate occurs as a white to yellowish, fibrous or
granular powder; it is almost odorless and tasteless. | [Production Methods]
Alginate obtained from brown seaweed is subjected to demineralization,
extraction, and precipitation of alginic acid. Following
neutralization, the potassium alginate obtained is dried and milled. | [Pharmaceutical Applications]
Potassium alginate is widely used in foods as a stabilizer, thickener,
and emulsifier; however, its use as a pharmaceutical excipient is
currently limited to experimental hydrogel systems. The viscosity,
adhesiveness, elasticity, stiffness, and cohesiveness of potassium
alginate hydrogels have been determined and compared with values
from a range of other hydrogel-forming materials.The effect of
calcium ions on the rheological properties of procyanidin hydrogels
containing potassium alginate and intended for oral administration
has also been investigated. | [Safety]
Potassium alginate is widely used in food products. It is currently
used as an excipient only in experimental pharmaceutical formulations. | [storage]
In the solid state, potassium alginate is a stable material that is not
prone to microbial spoilage. Over time, a slow reduction in the
degree of polymerization can occur, which may be reflected in a
reduction in the viscosity of solutions. As both temperature and
moisture can impair the performance of potassium alginate, storage
below 25°C is recommended.
Potassium alginate solutions are stable at pH 4–10; long-term
storage outside this range can result in depolymerization of the
polymer through hydrolysis. Gelation or precipitation of the
alginate can occur at pH values less than 4. Liquid or semisolid
alginate formulations should be preserved: suitable preservatives
are sodium benzoate, potassium sorbate, or parabens.
Potassium alginate should be stored under cool, dry conditions
in a well-closed container. | [Incompatibilities]
Incompatible with strong oxidizers. | [Regulatory Status]
GRAS listed. Accepted for use in foods in the USA and Europe. |
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