Calcium alginate is được sản xuất bởi the reaction of sodium alginate with calcium salts, forming an insoluble gel matrix. It is được tạo ra từ brown seaweed and is valued for its unique ability to form heat-stable gels through ionic cross-linking rather than thermal processes.
Calcium alginate gels are được sử dụng rộng rãi trong the food ngành công nghiệp for restructuring, encapsulation, and controlled release ứng dụng. The ingredient is particularly important in molecular gastronomy techniques such as spherification and in the production of restructured foods. Calcium alginate is also used as a chất xơ thực phẩm chuace and as a wound dressing material in medical ứng dụng.