potassium alginate
Basic Information
| Field | Content |
|---|---|
| Chinese name | potassium alginate |
| English name | potassium alginate |
| INS/E number | INS 402 |
| 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?
Potassium alginate is the potassium salt of alginic acid, similar to sodium alginate, used as a thickener, stabilizer and gelling agent.
Source
Natural：海带、巨藻等褐藻
Why is it used?
- Thickens and stabilises food systems
- Replaces sodium salts in low-sodium foods
- Forms gels with calcium
- Improves texture and mouthfeel
Common Foods
- Dairy products
- Sauces
- Jellies and desserts
- Low-sodium processed foods
- Frozen desserts
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 402)
- FDA 21 CFR 184.1610
- Codex GSFA (INS 402)
- FSANZ Food Standards Code (402)
In a nutshell
Potassium alginate is a natural thickener and gelling agent suited to low-sodium formulations, safe at approved levels.
Consumer Advice
Potassium alginate is the potassium salt of alginic acid. Like sodium alginate, it is used as a thickener, stabilizer and gelling agent to give foods a smooth, creamy texture. It is extracted from brown seaweed, is natural and free of animal ingredients, and is safe at permitted levels.
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.