Sodium 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
A powerful thickener and gelling agent that forms stable gels in the presence of calcium.
Commonly found in- Ice cream
- Puddings
- Pie fillings
- Salad dressings
Health and safety
No known risks; passes through the body as undigested dietary fibre.
Recognised as a safe, natural polysaccharide with no upper limits required.
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
- E401
Worth knowing
Extracted from brown seaweed, it is famous in molecular gastronomy for creating 'spherification' (liquid-filled pearls).
Conclusion
There is no reason to avoid sodium alginate in this item. Sourced directly from brown seaweed, this natural polysaccharide is not digested and passes safely through your body as dietary fibre. It is recognised as completely safe without needing an upper intake limit, effectively thickening salad dressings, ice creams, and pie fillings.
References
- EFSA evaluation of E400 — EFSA
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives