E 400 Alginic acid

What is E 400?

E 400 is the E number of Alginic acid. Thickener and gelling agent from brown seaweed. It is used in desserts, sauces and ice cream.

What is E 400 used for?

E 400 belongs to the group "Other additives" and is used as thickener, gelling agent, stabiliser.

• Thickener: Thickeners increase the viscosity of a food.
• Gelling agent: Gelling agents give a food texture through the formation of a gel.
• Stabiliser: Stabilisers maintain the physical state of a food, such as an even mixture or colour.

Which foods may contain E 400?

According to the European Commission's database, E 400 may be used in 72 food categories and subcategories, each only in specific products and usually with maximum levels. The categories come from these areas:

• Dairy products and analogues
• Fats and oils and fat and oil emulsions
• Edible ices
• Fruit and vegetables
• Confectionery
• Cereals and cereal products
• Bakery wares
• Meat
• Fish and fisheries products
• Eggs and egg products
• Sugars, syrups, honey and table-top sweeteners
• Salts, spices, soups, sauces, salads and protein products
• Foods for specific groups (infants, young children, special medical purposes)
• Beverages
• Ready-to-eat savouries and snacks
• Desserts
• Food supplements
• Processed foods not covered by categories 1 to 17

Is E 400 vegan?

Usually yes: the substance is normally made from plant, mineral or synthetic raw materials or with microorganisms. In individual cases, only the manufacturer or a vegan label can give certainty.

Is E 400 linked to genetic engineering?

No typical link to genetic engineering is known for this substance: it is not usually obtained from plants for which GM varieties exist, nor produced by fermentation.

How does E 400 appear on the label?

In the list of ingredients, the substance appears with its function, followed by the E number or the name, for example "Thickener: E 400" or "Thickener: Alginic acid".