**4.1 Food industry applications**

The alginate industry saw increases in production in response to the scientific advancements in the study of alginate properties and potential uses [39]. Currently, the FDA classifies alginate as meeting the guidelines of the Food Chemical Codex and lists over seven different uses of it in the food industry [40]. The primary market for alginate in the processed food market where they serve as texturing agents and food stabilizers [41]. The gel-like chemical properties, which are safe for consumption, also allow for several other uses such as increasing storage life of potatoes, immobilization of banana enzymes, immobilization of lactic acid bacteria, and fillers in meat and fish products [39, 42]. The ability of alginate hydrogel to be polymerized, or gelled, into a microcapsule with a hollow core has led to the development of food encapsulation technologies aimed at food preservation [42]. Recently, researchers have shown that application of an alginate coating on egg shells has led to the elimination of cross-contamination from *Salmonella enteritidis* for up to 42 days [43]. Currently in the beverage industry, alginate is used as an emulsifying agent to maintain the stability of foam within beverages like beer [44, 45]. Continued use in the food industry will likely increase the commercial demand of alginate in the future.
