E401

E401, sodium alginate, is the European E-number for a food additive that is the sodium salt of alginic acid. It is derived from brown seaweed and is widely used as a thickener, stabilizer, and gelling agent. In its dissolved form, sodium alginate increases viscosity and can form strong gels in the presence of divalent cations such as calcium, which enables a range of textures in foods.

Production and properties: Alginates are extracted from brown seaweed under alkaline conditions, then converted to alginic acid and neutralized to the sodium salt before drying into a powder. In food systems, sodium alginate helps stabilize emulsions, prevent separation, improve mouthfeel, and control ice crystal growth in frozen products.

Uses: It is commonly found in dairy products like ice cream and yogurts, sauces and dressings, fruit preparations, bakery fillings, canned vegetables, and meat products. It is also used in plant-based and vegan products to improve texture, as well as in some beverages. Beyond foods, alginates have applications in pharmaceuticals and cosmetics.

Safety and regulation: Sodium alginate is approved for use in many jurisdictions, with regulatory authorities typically evaluating it as safe at customary usage levels. Many agencies classify its acceptable daily intake as not specified, meaning no explicit upper limit is required for normal consumption. Potential considerations include reduced mineral absorption with very high intakes due to its binding properties, and rare gastrointestinal sensitivity in some individuals. Users should follow label directions and consider cumulative intake from multiple sources.