Sodium alginate — is a natural polysaccharide obtained from brown seaweed. It is widely used in the food industry and nutrition science due to its ability to bind water, form gels, and stabilize product structures. From a physiological perspective, sodium alginate is classified as soluble dietary fiber and has little effect on raising blood glucose levels.
History and Origin
Alginate was first isolated from brown algae in the late 19th century. The main industrial sources are Laminaria, Fucus, and Ascophyllum.
The algae are harvested, dried, and treated with alkaline solutions, resulting in alginic acid, which is then converted into sodium salt. This production method preserves the functional properties of the substance without aggressive chemical modification.
Nutritional Value and Properties
Sodium alginate is not broken down by the enzymes of the small intestine and acts as a functional fiber. In the stomach and intestines, it can form viscous gels, slowing gastric emptying and food transit.
Properties of sodium alginate:
- classified as soluble dietary fiber;
- does not raise blood sugar and insulin levels;
- has pronounced gelling properties;
- can bind water and ions;
- practically has no taste or smell.
The physiological effects of sodium alginate are related to its mechanical and metabolic influence on the digestive tract:
- promotes a feeling of fullness;
- may slow the absorption of carbohydrates and fats;
- supports normal intestinal peristalsis;
- can bind bile acids;
- may indirectly help lower cholesterol levels.
Daily Requirement and Methods of Consumption
There is no clearly established daily norm for sodium alginate. In practical applications, dosages of 1 to 5 g per day are most commonly used, depending on the purpose and individual tolerance.
Main methods of application:
- adding to beverages and functional mixtures;
- using in sauces and creamy products;
- applying in molecular gastronomy;
- as part of dietary and specialized products.
Possible Risks of Excess and Their Manifestations
Excessive consumption of sodium alginate may lead to mechanical reactions from the digestive system, especially with insufficient fluid intake:
- sensation of stomach fullness;
- abdominal bloating;
- discomfort in the intestines;
- slowed absorption of some nutrients at high doses.
Sodium Alginate and Keto Diet
In the context of a ketogenic diet, sodium alginate is considered a functional fiber rather than a source of carbohydrates. It has little effect on ketosis and can be used to improve the texture of dishes and support satiety in a low-carbohydrate diet.
On a keto diet, sodium alginate can be beneficial for compensating for low intake of plant fibers; however, its use should be moderate and accompanied by adequate fluid intake.
Sodium alginate — is a technological and physiologically neutral ingredient that can serve as an auxiliary tool in dietary and functional nutrition. It does not replace complete sources of nutrients but can improve the structure of the diet and support digestion when used correctly.
