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E401Fine

Sodium alginate

Group: Thickeners

Harm level1 of 5No concern

In plain words

Sodium alginate is a salt of alginic acid from seaweed that forms a gel with calcium. You find it in ice cream, fillings, dressings and restructured foods, and it is also used in cooking to make gel pearls.

Where you find it: ice cream, desserts, sauces, plant drinks

Our recommendation

No need to avoid it.

Possible risks and effects

  • No relevant risk known at normal intake.
  • Larger amounts may cause bloating or softer stools.

For experts

The water-soluble sodium salt of alginic acid, forming a heat-stable gel with calcium ions; it serves as a thickener, stabiliser and gelling agent. EFSA's 2017 re-evaluation of alginic acid and alginates E400–E404 found no safety concern and no need for a numerical ADI. In the EU, like other gelling agents, it may not be used in jelly mini-cups because of the choking risk.

Check another E-number

More from this group

E407CarrageenanE407aProcessed eucheuma seaweedE412Guar gumE466Carboxymethyl cellulose (CMC)E1400–E1452Modified starchesE415Xanthan gumE400Alginic acidE406Agar

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.