Food manufacturers use sodium alginate as a thickener in many foods, including ice cream and salad dressing. But you can eat natural kelp in many different forms, including: The National ...

enough calcium will eventually diffuse into the worm and react with the sodium alginate inside, resulting in a firmer worm. You will notice that this polymer is soft, smooth, and easily broken. These ...

Many crosslinking chemical reactions cause the sodium alginate to thicken and become a gel. Explain that since the final product is chemically different from the starting substances, a chemical ...

"We have created three types of food films based on the well-known naturally occurring seaweed biopolymer sodium alginate," said Rammohan Aluru, senior researcher Organic synthesis laboratory at ...