Sodium alginate (E 401) is a common food additive. It serves as a gelling agent or as a coating agent to ensure that the food does not dry out. Sodium alginate limits apply to certain products.

Sodium alginate can be found on the ingredient lists of many foods under the E number E 401. The substance is often only declared as alginate. These are the salts of alginic acid (E 400). Sodium alginate and alginic acid are both components of the cell walls of red and brown algae. In order to obtain sodium alginate from red and brown algae, the algae must be dried, ground and then treated with an alkaline lye. So sodium alginate is not a real natural product, even if it is of plant origin.

Sodium alginate: additive with many properties

Sodium alginate is popular in the food industry:
The substance is easily soluble in water.
When calcium ions are added, alginate forms a gel that is stable in boiling, freezing and baking. Both the color and the consistency of the food are preserved.
As a coating agent, sodium alginate gives food stability. This way they stay in shape even after freezing and thawing.
Alginate makes sauces creamier and desserts creamier.
Fat and water mix more easily after adding sodium alginate.
The Additives Approval Ordinance (ZZulV) and an EU regulation regulate which products have maximum values. Most products allow manufacturers to use unlimited amounts of sodium alginate. Certain limits apply to these products:
Infant and young child food: 1 g/l
packaged, refrigerated, unprocessed and ready-to-eat fruits and vegetables: 2.4 g/kg
Desserts and puddings: 0.5 g/l
The European Food Safety Authority (EFSA) has not yet specified a recommended maximum daily intake (ADI) for sodium alginate. According to the BZfE, organic products may also contain sodium alginate.

Use of sodium alginate

Sodium alginate (E 401) is often found in the following products:
desserts,
jam, jellies, marmalade,
Canned goods,
custard powder,
soups,
salad dressings and mayonnaise,
Bakery products,
frozen products,
Cream,
Cut cheese,
Ice,
Light and diet products.

How healthy is sodium alginate?

In the additives database of the consumer initiative, sodium alginate is classified as “harmless”. However, Codecheck points out that excessive consumption can be problematic. The background is that alginates can prevent the absorption of many substances in the intestine – for example iron and calcium.

There is a lot of research related to diet products. Scientists have discovered that sodium alginate can reduce appetite and insulin levels. However, the effect is not very lasting: the calorie intake when eating two hours later was just as high.

Conclusion: Sodium alginate is a common additive found in frozen and light foods, among other things. It is considered harmless, but you should still not eat it in large quantities. Since it is not absolutely necessary for groceries, you can usually find an alternative in the supermarket without sodium alginate.