Alginate is a natural hydrocolloid derived from brown algae. It is mainly used as an emulsifier and thickener, as well as to provide thermal and frost-resistant stability. In the food industry, it is used, in particular, for the production of gels and films, meat production and dairy desserts. In addition, it is used in cosmetics, pharmaceuticals, the printing industry, construction and pet food. There are five main types of commercial alginates: sodium, calcium, potassium, ammonium and propylene glycol. Detailed technical knowledge of the properties of each alginate is required, as well as an understanding of the functional requirements for each particular application, in order to develop a standardized assortment of alginate products with optimum functionality.