Qualities

• Calcium alginate, which is made by adding calcium chloride to sodium alginate, has several important qualities. The first is that it is a water-insoluble gel. The second is that in its natural state, calcium alginate is cream-colored. Though relatively tasteless, calcium alginate is also edible.
  
  

Enzymes

• Calcium alginate is often used by scientists and medical professionals to trap enzymes. Enzymes are a kind of protein that act as chemical catalysts in the body for necessary processes. Through this entrapment process, calcium alginate may be used to create medication to introduce these enzymes into a person's system.
  
  

Botany

• In plant-tissue cultures, calcium alginate is also used to create artificial seeds. This can be a speedy and useful method for getting around the delay in waiting for plants to naturally produce seeds. The process for forming artificial seeds is similar to enzyme entrapment.
  
  

Food

• Calcium alginate can be used as a gelatin-like food source as well. Artificial flavors and colors are often added to the dish to make calcium alginate a great deal more palatable than it would be in its natural state.
  
  

Medicine

• Calcium alginate is also used in bandages and in the treatment of wounds. The gelatinous nature of calcium alginate, along with the fact that it's water-insoluble, makes it extremely useful as a buffer to cover up a healing wound. Additionally, since there's no harmful chemicals in its makeup, calcium alginate is quite safe.