Abstract: In recent years,the application of kelp polysaccharides in food has become a research hotspot. Kelp polysaccharides are used as stabilizer,preservative,preservative and flavor agent by using the unique physical and chemical properties and health function. The application of bacteriostatic agent and color preservative to various kinds of food can improve the quality of food,prolong the storage period of food and develop new health food. It has a broad application prospect in food production. In this paper,the main physiological activities of kelp polysaccharides and their application as additives in food were reviewed. The problems in the research and development of kelp polysaccharides were pointed out,and the application prospect of kelp polysaccharides in the future was prospected. Which provides some reference for the further study of kelp polysaccharide and its development and utilization in food.