Alginic Acid, Sodium Alginate, and Alginate Oligosaccharide are three related yet distinct compounds derived from brown seaweed (Laminaria japonica & Sargassum). Each has unique solubility, functionality, and applications across food, pharmaceuticals, agriculture, and industrial sectors.

The following table provides a detailed comparison of their chemical properties, solubility, applications, and key functions, helping you choose the most suitable ingredient for your needs.

Feature	Alginic Acid	Sodium Alginate	Alginate Oligosaccharide
Chemical Structure	Natural polysaccharide composed of mannuronic acid (M) and guluronic acid (G) units	Sodium salt of Alginic Acid, more stable and water-soluble	Low-molecular-weight hydrolyzed form of alginate
Solubility	Insoluble in water (forms a gel in water), insoluble in ethanol & organic solvents	Water-soluble, forms a viscous solution or gel	Highly water-soluble, easily absorbed
pH Stability	Stable at low pH (1.5-3.5), partially soluble in acids	Soluble in neutral & alkaline conditions, but gels in presence of Ca²⁺ ions	Stable across a wide pH range
Viscosity	Low viscosity (≤50 mPa.s for 1% solution)	Available in low to high viscosity grades (20-1000 mPa.s)	Low viscosity, behaves like a bioactive sugar
Gel-Forming Ability	Forms acidic gel in water	Forms strong heat-resistant gels with Ca²⁺ ions	Does not form gels, used as a bioactive functional ingredient
Bioavailability	Poorly absorbed	Not absorbed, used for texturizing & stabilizing	Highly bioavailable, easily absorbed by humans, plants, and animals
Main Applications	Pharmaceuticals, biodegradable films, controlled drug release, heavy metal absorption	Food, cosmetics, pharmaceuticals, textiles, bio-packaging	Prebiotics, gut health, plant growth promoters, functional foods
Industrial Uses	Used in wound healing, drug delivery, and wastewater treatment	Textile printing, thickening, emulsifying, film-forming	Biostimulants for agriculture, animal feed additives, bio-pharmaceuticals
Function in Food （*）	Not used in food	Thickening, gelling, emulsifying, stabilizing agent	Bioactive ingredient with prebiotic & antioxidant properties
Function in Agriculture	Used in biodegradable films & coatings	Used in fertilizers, soil conditioners	Enhances plant immunity, growth, and resistance to stress
Health Benefits	Can bind heavy metals & toxins in the digestive tract	Supports dietary fiber intake, improves texture in food	Boosts gut health, reduces inflammation, regulates metabolism

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Key Differences & Applications

1️⃣ Alginic Acid

🔹 Best for: Pharmaceuticals, drug delivery, biodegradable films, and heavy metal absorption.
🔹 Properties: Water-insoluble, forms acidic gels, low viscosity.
🔹 Main Uses: Medical applications, controlled drug release, wound healing, water purification.

2️⃣ Sodium Alginate

🔹 Best for: Food thickening & gelling, cosmetics, pharmaceuticals, textiles, and bio-packaging.
🔹 Properties: Water-soluble, forms strong, heat-resistant gels, stable in alkaline solutions.
🔹 Main Uses: Food stabilizer, dairy & meat processing, cosmetics, textile printing, wound dressings.

3️⃣ Alginate Oligosaccharide

🔹 Best for: Functional foods, prebiotics, agriculture biostimulants, pharmaceuticals.
🔹 Properties: Highly bioavailable, water-soluble, non-gelling, acts as a bioactive sugar.
🔹 Main Uses: Gut health supplements, immune boosters, plant growth enhancers, anti-inflammatory applications.

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（*）Alginic Acid is not commonly used as a direct food additive, but it can be used as an intermediate raw material in food processing, particularly when converted into Sodium Alginate or Calcium Alginate, which are widely accepted food additives.

Here’s the corrected clarification:

• Alginic Acid itself is NOT commonly used directly in food because it is insoluble in water and does not dissolve well in food formulations.
• However, it can be used in food processing as a precursor to Sodium Alginate or Calcium Alginate, which are widely used as food stabilizers, thickeners, and gelling agents.
• Some specialized food applications may use Alginic Acid in acid-resistant coatings, but this is less common.

Updated Comparison for Food Use

Product	Food Application
Alginic Acid	Limited use – Can be converted into Sodium Alginate for food applications. May be used in acid-resistant coatings.
Sodium Alginate	Widely used in food – Thickener, stabilizer, gelling agent in dairy, meat, beverages, and desserts.
Alginate Oligosaccharide	Bioactive ingredient – Prebiotic for gut health, functional food additive.

Conclusion

If your goal is food formulation, you should use Sodium Alginate instead of Alginic Acid, unless you specifically need acid-resistant coatings or industrial processing functions.

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Which One Should You Choose?

• If you need strong gelling properties → Choose Sodium Alginate.
• If you need a bioactive compound for health benefits & agriculture → Choose Alginate Oligosaccharide.
• If you need a pharmaceutical-grade, insoluble material for drug delivery or heavy metal binding → Choose Alginic Acid.

✅ Chibio Biotech provides premium Alginic Acid, Sodium Alginate, and Alginate Oligosaccharide for food, pharmaceuticals, and industrial applications!

📩 Email: sales@chibiotech.com
📞 Phone: +86 (0)532 66983270
🌍 Website: www.chibiotech.com