Naturally Extracted Food Ingredient: Sodium alginate is a natural polysaccharide extracted from the cell walls of brown algae, abundant in algae such as kelp and wakame. Its molecular structure is similar to plant cellulose; after entering the human body, it is not digested and absorbed but functions as dietary fiber. In the food industry, it is commonly used as an anti-crystallization agent in ice cream and a stabilizer in yogurt, resulting in a smoother texture.
Common Food-Grade Applications:
Safe Dosage: International organizations recommend a daily intake of no more than 20 mg/kg body weight.
Functional Characteristics: Its gel-forming property upon contact with water makes it a common ingredient in vegetarian meal replacements.
Metabolic Pathway: Unabsorbed portions are naturally excreted through the digestive tract.
Precautions for Special Populations:
Patients with thyroid disease should consult a doctor.
Those sensitive to iodine are advised to choose low-iodine products.
The proportion added to infant and toddler foods needs to be controlled.
Excessive intake may affect mineral absorption.
