Furcellaran gel beads were prepared in an ionotropic gelation process. The hot furcellaran solution (70 °C) was dripped from a syringe (2 mm in diameter) into the aqueous salt (KCl or CaCl2) solutions (20 °C) and stirred using a magnetic stirrer. The solidified white beads were formed immediately and were allowed to stay for 15 min at room temperature with mild agitation. Before physico-chemical evaluations, the gel beads were filtered and washed in distilled water. Various furcellaran content, type and concentration of cations and the outer phase volume were investigated. For encapsulation the following conditions were used: 8% w/w furcellaran solution with different sea buckthorn juice concentrations (25–100% v/v) was dripped into 1.3 M KCl solution in ratio 1:3.