High-viscosity sodium alginate possesses advantages such as good thickening properties, excellent film-forming properties, high gel strength, and good filamentation, making it a valuable food additive. It is widely used in the food industry in countries like the UK, Norway, and Southeast Asia. Marine biological resources are abundant, and the development prospects of algae, as a primary productive force, are even broader. Edible algae are an important direction in current food research and application. Sodium alginate, extracted directly from natural brown algae, has broad application prospects in functional foods, health foods, and creative foods.
In recent years, international demand for sodium alginate has steadily increased for several years. With improvements and increasing maturity in production processes, downstream manufacturers and consumers are demanding higher quality sodium alginate, especially abroad, where high-quality sodium alginate can cost up to five times more than the crude product in the domestic market.
Therefore, my country's sodium alginate production must strive to improve the quality of crude alginate products, focusing on quality improvement and variety. This will undoubtedly increase export earnings and promote the development of sodium alginate production and application in my country and the world.
