Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

acid is the most effective.^12 Sodium alginate
can also decrease the retention of other
radioactive divalent metallic ions in rats in
the following order: Ba>Sr>Sn>Cd>Mn
Zn>Hg>, with Ba levels being reduced to
3% of control values and Cd and Mn levels
to about 50% in 3 weeks.^13
Studies have shown that orally fed alginic
acid and sodium alginate depress plasma and/
or liver cholesterol levels in rats;14,15only
algin with a high DP is active. Hypocholester-
olemic activity was attributed to the inhibition
of cholesterol absorption from the gut.^14

TOXICOLOGY

Animal studies have shown that algin (alginic
acid and its sodium and calcium salts, and
propylene glycol alginate) is generally non-
toxic.^16 Algin is apparently not digested,
though this remains to be confirmed.16,17Rats
fed sodium alginate as 5% of the diet for
2 weeks showed elevated pancreatic-bile se-
cretion and enlarged digestive organs, possibly
as the result of interference by algin with
absorption and digestion of dietary nutrients.^18

USES

Algin has been available commercially for
several decades and currently is widely used.
Its applications generally depend on its thick-
ening, gel-forming, and stabilizing properties.

Medicinal, Pharmaceutical, and Cosmetic.
Sodium alginate has many uses: a binding
and disintegrating agent in tablets; a binding
agent and demulcent in lozenges; a film for-
mer in peel-off facial masks; a suspending and
thickening agent in water-miscible gels,

lotions, and creams; and a stabilizer for oil-

in-water emulsions. Calcium alginate is used

as absorbable hemostatic; potassium alginate

(in conjunction with calcium sulfate and so-

dium phosphate) is used as an irreversible

dental impression material.

Food. Algin is used in virtually every cate-

gory of food products. Average maximum

usage level is about 1% in such products

as candy, gelatins, puddings, condiments,

relishes, processed vegetables, fish products,

and imitation dairy products. Other products

in which it is used in lower levels include

alcoholic and nonalcoholic beverages, frozen

dairy desserts, baked goods, meat and

meat products, milk products, fats and oils,

cheese, egg products, soups, snack foods, and

others.

Others. A 0.2% sodium alginate spray as an

effective fungicide against fungal infection of

rice byPyricularia orysaeCav. was claimed

by a Japanese patent.^19 Alginic acid is used as

a sizing agent for textiles and in adhesive

formulations.

COMMERCIAL PREPARATIONS

Sodium, potassium, ammonium, calcium salts

of alginic acid, and propylene glycol alginate.

Alginic acid is official in N.F. and F.C.C.;

alginates (potassium, propylene glycol, and

sodium) are official in F.C.C.

Regulatory Status. Algin is GRAS for use in

foods (§ 182.7133, § 182.7187, § 582.30,

§ 582.40); alginic acid (§ 184.1011); and

brown algae is affirmed GRAS (§ 184.1120).

REFERENCES

See the General References forDER MARDEROSIAN AND LIBERTI;FEMA;FURIA;MARTINDALE;PHILLIPS;UPHOF;
WHISTLER AND BEMILLER.

1. K. B. Guiseley in A. Standen, ed.,Kirk-
   Othmer Encyclopedia of Chemical Techn-
   ology, Vol. 17, 2nd ed., Wiley–Inter-
   science, New York, 1968, p. 768.
   2. A. Wylie, R. Soc. Health J., 93 , 309
   (1973).
   3. A. Haug et al.,Carbohydr. Res., 32 , 217
   (1974).

Algin 17