Potassium alginate
Seaweed thickener.
- Category
- Carriers, Emulsifiers, 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
- E402
Worth knowing
Alginate is the magic ingredient used in molecular gastronomy to create "spheres" of liquid that pop in your mouth.
Conclusion
You have no reason to avoid potassium alginate in your shopping. Extracted from brown seaweed, it passes entirely through your digestive system as harmless dietary fibre without being absorbed. EFSA confirms its safety when used to create heat-resistant gels and smooth textures in puddings, salad dressings, and baked fruit pieces.
References
- EFSA evaluation of E400 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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