Food additives from seaweeds. Food additives made from seaweeds are mainly polysaccharides, long-chained molecules that are extracted from brown and red algae. These fall into three families: agars and carrageenans from red algae, and alginates from brown algae. Their usefulness mainly lies in their ability to emulsify, stabilise and thicken, but the fact that they come from a natural source is, these days, a major advantage.
Sodium /ËsoÊdiÉm/ is a chemical element with symbol Na (from New Latin natrium) and atomic number 11.It is a soft, silver-white, highly reactive metal.odium was first isolated by Humphry Davy in 1807 by the electrolysis of sodium hydroxide. Many sodium compounds are useful, such as sodium hydroxide (lye) for soap-making and sodium chloride for use as a de-icing agent and a nutrient (edible salt). Sodium is an essential element for all animals and some plants.
Sodium is a highly reactive soft greyish metal in its pure form, which is never found in nature because of said reactivity. Anyhow, to task: sodium has eleven (11) electrons, in a 2-8â1 configuration, with that one lonely valence electron in the outermost orbital/shell, accounting for the high degree of reactivity. In the nucleus are eleven (11) protons and twelve (12) neutrons. The only stable isotope of sodium is 24Na, which can only be formed thru nucleosynthesis at temperatures approaching 600 megakelvins.