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: compounds information. 1  This section lists some binary compounds with halogens (known as halides), oxygen (known as oxides), hydrogen (known as hydrides), and some other compounds of sodium. For each compound, a formal oxidation number for sodium is given, but the usefulness of this number is limited for p-block elements in particular.