Allervibe
E401
Sodium alginate
The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
i Additive Details
| Is E401 Sodium alginate safe?
One of the better-tolerated additives. It is not digested and passes through the gut as soluble fibre, so very large amounts can loosen stools or cause bloating. It comes from seaweed rather than from marine animals, so it is not a concern for people with a fish or shellfish allergy.
| Uses
Thickens and stabilises ice cream, sauces, salad dressings, processed cheese and dessert gels, and keeps ice crystals small in frozen desserts. With calcium salts it forms heat-stable gels, which is how restructured fruit pieces, the pimiento filling in olives and spherification in modern cooking are made.
| Interactions
Gels on contact with calcium ions, usually supplied as calcium chloride (E509) or calcium lactate (E327). In acidic conditions alginic acid can precipitate out of solution. Often blended with carrageenan (E407), locust bean gum (E410) or pectin (E440) to fine-tune texture.
| Origin
Extracted with alkali from brown seaweed, mainly Laminaria, Ascophyllum and Macrocystis species, then neutralised to the sodium salt. Entirely plant-derived and suitable for vegan, vegetarian, halal and kosher diets.
| Daily Intake
JECFA assigns alginates an 'ADI not specified'. EFSA's re-evaluation found no safety concern at reported use levels, while noting that use in foods for infants under 16 weeks of age needs a separate assessment.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E1442 Hydroxypropyl distarch phosphate A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
- E406 Agar A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
- E418 Gellan gum A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E1404 Oxidised starch A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
- E1422 Acetylated distarch adipate A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
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