alginic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | alginic acid |
| English name | alginic acid |
| INS/E number | INS 400 |
| Functional class | Bulking agent, Carrier, Emulsifier, Foaming agent, Gelling agent, Glazing agent, Humectant, Sequestrant, Stabilizer, Thickener |
| Year adopted | 1971 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Alginic acid is a natural polysaccharide extracted from brown seaweed, used mainly as a thickener, stabilizer and anticaking agent.
Source
Natural：海带、巨藻等褐藻
Why is it used?
- Increases viscosity and body
- Stabilises emulsions and foams
- Acts as an anticaking agent for powders
- Serves as a clarifying aid in beer
Common Foods
- Ice cream
- Jams and jellies
- Sauces
- Beer
- Powdered foods
Safety
To be added.
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 400)
- FDA 21 CFR 184.1011
- Codex GSFA (INS 400)
- FSANZ Food Standards Code (400)
In a nutshell
Alginic acid is a natural thickener and stabilizer from brown seaweed, safe and widely used.
Consumer Advice
Alginic acid is a natural polysaccharide extracted from brown seaweed such as kelp. It is used as a thickener and stabilizer to improve the texture of noodles and baked goods, and it also acts as dietary fiber. Being seaweed-derived and free of animal ingredients, it is safe at permitted levels and consumers can be confident in it.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.