Today, there is a great need to develop gel-like food systems, gelation of which creates forms of capsules in which gels, forming the capsule wall, by their structure are characterized as homogeneous gel-like systems, incapable of significant phase separation with distinct syneresis. The use of ionic polysaccharides is promising, since during their dissolution at certain concentrations macromolecular solutions are formed, which allow the synthesis of homogeneous gel-like systems. Conditions of technological process of capsule production require increased concentration of polysaccharide in the system, but at the same time it prevents production of capsules of regular geometrical shape as increased concentration leads to increased viscosity of the system. The paper proposes the proactive ultrasound modification of sodium carboxymethyl cellulose solutions, which eliminates these drawbacks. The influence of physical modification was studied, in particular, the impact of ultrasonic waves energy, plunger and rotary-pulse devices on structural and mechanical properties of sodium carboxymethyl cellulose solutions. The dependence of viscosity on polysaccharide solution concentration was determined. It was established experimentally that increasing the solution temperature does not affect the intensity of polymer destruction.