E404ThickenerLow concern
Calcium Alginate
In plain words
The short version
The calcium salt of seaweed alginate — forms firm, heat-stable gels used in restructured foods.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
01Origin
Where it comes from
The calcium salt of alginic acid from brown seaweed.
02Usage
How it's used
Gelling agent and thickener that forms firm, heat-stable gels — used in restructured foods, flavor encapsulation, and as the set gel in culinary 'spherification'.
03Safety
Safety profile
No ADI specified; not absorbed, acting as soluble fiber.
04Properties
Physical & chemical properties
White-to-cream powder, insoluble in water, forming firm gels.
05Regulation
Regulation worldwide
Permitted in the EU, the US, and globally.
Educational information only. Not medical or dietary advice.