Sodium Alginate — Facts

Canonical name: Sodium Alginate
Also known as: Alginate, E401, Brown Seaweed Gum
Type: Hydrocolloid, gelling agent, thickener, stabilizer
Source: Extracted from the cell walls of brown seaweed (kelp, Laminaria, Ascophyllum, etc.)
Category: Vegan, gluten-free, non-GMO
CAS number: 9005-38-3
E-number (EU): E401

Properties

  • Texture / function: Gelling, thickening, stabilizing, emulsifying

  • Gelation: Reacts with calcium ions to form heat-stable gels

  • Solubility: Dissolves slowly in cold water; best dispersed with high-shear mixing

  • pH stability: Best between 5–9 (neutral to slightly alkaline); weakens in strong acid

  • Appearance: Off-white to light brown powder

  • Flavor: Tasteless, odorless

Food Uses

  • Molecular gastronomy (spherification, alginate caviar, popping boba)

  • Improves texture and stability in ice cream, yogurt drinks, pie fillings, and dressings

  • Used in restructured meats and low-fat foods

  • Provides structure and elasticity in gluten-free baking

  • Thickens and stabilizes beverages, including fruit juices

Nutrition & Safety

  • Calories: Minimal, primarily soluble fiber

  • Health aspects: May support digestion and cholesterol management

  • Regulatory status: GRAS (FDA) and EFSA-approved (E401)

  • Allergens: Not a known allergen

  • Digestive tolerance: Safe in normal amounts; excessive intake may cause mild bloating or affect mineral absorption

Industrial & Medical Uses

  • Wound dressings (absorbs exudate, forms healing gel)

  • Pharmaceuticals (controlled-release drug delivery)

  • Dentistry (impression material)

  • Cosmetics (thickener in creams and masks)

  • Textiles (printing paste and stabilizer)

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