Sodium alginate is widely used in the food industry as a thickening, stabilizing, and gelling agent. In culinary applications, sodium alginate is often employed in molecular gastronomy to create unique textures and presentations, such as spherical or encapsulated forms. It reacts with calcium ions to form a gel, making it useful in the production of foods like fruit jellies, desserts, and sauces. Additionally, it can improve the viscosity and mouthfeel of products like salad dressings and ice cream