Calcium alginate
Seaweed gelling agent.
- Category
- Carriers, Humectants, Sequestrants, Stabilisers, Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A natural polysaccharide used as a highly effective thickener, stabilizer, and gelling agent.
How it is used in food
Forms strong gels that do not melt when heated, making it perfect for structured foods like fruit pieces in baked goods.
Commonly found in- Ice cream
- Puddings
- Pie fillings
- Salad dressings
Health and safety
Extremely safe. Alginates are not absorbed by the body and pass through as dietary fibre.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E404
Worth knowing
Alginate is the magic ingredient used in molecular gastronomy to create "spheres" of liquid that pop in your mouth.
Conclusion
There is no reason to avoid calcium alginate in your food. Extracted from brown seaweed, it is not absorbed by your body and simply passes through as dietary fibre. EFSA has confirmed its safety at authorised levels in products like ice cream and fillings, making calcium alginate a completely safe thickener.
References
- EFSA evaluation of E400 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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