Alginates are extracted from the cell wall of the thallus of some brown algae; thallus which is, in fact, rich in alginic acid. The latter is then converted into salt (sodium alginate): a polymer with enormous capacity to retain water and increase the viscosity of liquids by modifying their consistency. In this way it creates a stable, long-lasting gel capable of hydrating and releasing water-soluble active ingredients regularly over time.

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