Alginate is a natural hydrocolloid obtained from brown seaweed. It is mainly applied as emulsifier, texturizing and thickener agent, as well as to give thermal and freeze-thaw stability. In the food industry, it is used for gel and film formation, meat process and instant dairy desserts, among others. Furthermore it is used in cosmetics, medicinal products, printing industry, constructions and pet food. There are five main types of commercial alginates; these are: sodium, calcium, potassium, ammonium and propylene-glycol. A detailed technical knowledge of alginate properties is needed as well as understanding the functional requirements for each specific application in order to develop a standardized alginate product range with optimal functionality. CEAMSA offers a unique alginate product range classified depending on the gelling speed, texture and viscosity.