ALGINATE, SODIUM CALCIUM
ALGINATE, SODIUM CALCIUM (CAS 12698-40-7) is a mixed salt of alginic acid used in foods primarily for its ability to thicken, stabilize, emulsify, and texturize products. It is closely related to alginates such as sodium alginate (INS 401) and calcium alginate (INS 404) that are recognized for food use in codex and EU regulatory frameworks and evaluated by EFSA without a numerical ADI specified. Key safety assessments focus on its functional properties and general status among alginate family additives rather than specific numeric intake limits.
What It Is
ALGINATE, SODIUM CALCIUM is a mixed salt derived from alginic acid, a naturally occurring polysaccharide extracted from the cell walls of various brown seaweeds (Phaeophyceae). Alginic acid itself is a long-chain polymer composed of mannuronic and guluronic acid units linked in a linear arrangement, and its salt forms—including sodium, calcium, potassium, and mixed salts—are widely used as food additives primarily for their ability to influence the texture and physical stability of foods. In technical food science terms, this compound functions as an emulsifier or emulsifier salt, a firming agent, a flavor enhancer, a formulation aid, a processing aid, a stabilizer or thickener, a surface-active agent, and a texturizer. These functional classifications reflect its broad use in modifying the rheological and structural properties of food matrices. The designation of alginates in international additive numbering systems places related compounds within the International Numbering System (INS) and the European E number system; for instance, calcium alginate is assigned INS 404 in that context. While ALGINATE, SODIUM CALCIUM itself does not have a distinct INS number separate from the alginate family, it is conceptually part of the broader category of alginate-based hydrocolloids that are permitted under food additive regulations in many jurisdictions. Alginates are widely regarded as safe for food applications under good manufacturing practices when used according to regulatory guidelines, and their safety has been assessed by expert bodies such as the European Food Safety Authority.
How It Is Made
The production of ALGINATE, SODIUM CALCIUM typically begins with the extraction of alginic acid from brown seaweed biomass. Brown seaweed species such as Laminaria, Macrocystis, and Ascophyllum contain significant amounts of alginic acid in their cell walls. The initial step in manufacturing involves harvesting and drying the seaweed, followed by mechanical size reduction to increase surface area for chemical treatments. Alginic acid is then solubilized from the plant material through controlled acid and alkaline extractions that remove other organic constituents and isolate the polymer. This process takes advantage of the natural chemistry of alginic acid, which exists as an insoluble acid form in seaweed and becomes soluble once converted to a salt form. Once a soluble alginate form—commonly sodium alginate—is obtained, the mixed sodium-calcium salt can be produced through controlled ion exchange or precipitation reactions. A common approach involves introducing calcium ions into an aqueous solution of sodium alginate under controlled pH and temperature conditions. As the calcium ions displace some of the sodium ions associated with the alginate polymer, they form a mixed sodium-calcium alginate complex that precipitates or gels depending on concentration. Manufacturers must carefully control the proportion of calcium to sodium to achieve the desired functional balance of solubility, gel strength, and viscosity for the specific food application. Industrial-scale production also includes purification steps such as filtration and drying to obtain a powdered or granular product with consistent quality. The resulting ALGINATE, SODIUM CALCIUM product is then standardized to ensure that it meets technical specifications for food use, including limits on impurities and microbiological criteria. Because alginates are high-molecular-weight polymers with variable block structures, the exact physical properties of the final ingredient—such as viscosity and gel behavior—depend on the source seaweed and processing conditions.
Why It Is Used In Food
In food formulation, texture and stability are key drivers of consumer acceptance and processing performance. ALGINATE, SODIUM CALCIUM is used in foods precisely because it helps manufacturers engineer those attributes in a predictable manner. As a stabilizer and thickener, this alginate salt enhances the mouthfeel of products by increasing viscosity and creating cohesive structures that resist separation. In emulsions, it helps keep oil and water phases from separating, which is crucial in dressings, sauces, and beverages. Its role as a firming agent and gelling component is particularly important in products where shape and structure matter, such as in restructured foods or encapsulated flavor systems. The use of this additive also reflects its compatibility with a wide range of food ingredients. Its hydrocolloid nature allows it to interact with water, proteins, and other polysaccharides, enabling synergistic effects in complex formulations like dairy desserts, bakery fillings, and plant-based alternatives. Additionally, its ability to texturize without contributing significant flavor makes it valuable in products where taste neutrality is desired. Because of these versatile technological functions, ALGINATE, SODIUM CALCIUM is chosen to improve processing efficiency, enhance shelf stability, and deliver consistent sensory quality across batches. In many cases, food technologists opt for alginate salts over other hydrocolloids when gel strength and thermal stability are priorities. For example, in heat-treated foods, alginate gels can maintain integrity better than some alternative gums. As a formulation aid, it can facilitate the incorporation of particulate ingredients, prevent syneresis (weeping) in gels, and support the suspension of solids, ultimately contributing to visual appeal and product performance.
Adi Example Calculation
Although ALGINATE, SODIUM CALCIUM does not have a specific numeric ADI, hypothetical examples can illustrate how ADIs are used for additives that do. For instance, if an additive were assigned an ADI of X milligrams per kilogram of body weight per day, a person weighing 70 kg could theoretically consume up to 70 times X mg per day without exceeding that benchmark. Such calculations help food safety authorities and manufacturers estimate safe use levels in food categories. In the absence of a numeric ADI for alginates, this type of illustrative calculation emphasizes the regulatory framework rather than providing specific intake guidance.
Safety And Health Research
Safety assessments of alginate-based food additives focus on their physicochemical behavior in the gastrointestinal tract and toxicological profiles in laboratory studies. Because alginate polymers are high-molecular-weight carbohydrates that are not absorbed intact, they pass through the human digestive system largely unchanged and may undergo partial fermentation by intestinal microbiota. Evaluations by regulatory bodies such as EFSA have reviewed the available toxicological studies—including subchronic toxicity and genotoxicity assays—and concluded that alginic acid and its salts do not raise safety concerns when used as intended. While specific toxicity studies on calcium alginate itself may be limited, read-across approaches from studies on related alginate salts indicate similar safety profiles within the polymer family. The lack of a numerical ADI assigned for alginic acid and its salts by EFSA and other expert bodies is consistent with the view that these compounds are of low toxicological concern at typical dietary exposure levels. However, like all food additives, they are subject to good manufacturing practice standards, and excessive intake of hydrocolloids can influence gastrointestinal function in sensitive individuals. Regulatory evaluations continue to monitor emerging research, but current evidence supports the safety of alginate salts within their technological use levels.
Regulatory Status Worldwide
Regulatory frameworks around the world recognize alginates and their salts—including sodium alginate (INS 401), potassium alginate (INS 402), ammonium alginate (INS 403), and calcium alginate (INS 404)—as permitted food additives when used under good manufacturing practices. In the European Union, the re-evaluation by the European Food Safety Authority (EFSA) confirmed that alginic acid and its salts are authorised for use as food additives under Regulation (EC) No 1333/2008, and no numerical acceptable daily intake (ADI) was deemed necessary based on the available data. This conclusion was reached because no safety concerns were identified at the levels of refined exposure for the reported uses of these additives, including calcium alginate (INS 404) as part of the group. EFSA’s evaluation encompasses alginic acid and its sodium, potassium, ammonium, and calcium salts collectively and reflects a broad assessment of safety across intended food applications.
Taste And Functional Properties
ALGINATE, SODIUM CALCIUM itself has minimal intrinsic taste, but it has a pronounced effect on texture and mouthfeel in the foods in which it is used. Its primary sensory influence arises from its ability to modify viscosity and gel strength rather than impart a distinct flavor. In aqueous systems, it increases thickness and can produce smooth, creamy textures without altering the inherent taste profile of the base food components. In gelled foods, it contributes to a firm but flexible network that enhances bite and structural integrity. From a functional perspective, alginate-based additives demonstrate several predictable behaviors under varying processing conditions. They are effective at forming gels in the presence of divalent cations such as calcium, and the mixed sodium-calcium salt form provides a balance between solubility and gelation. In practical terms, this means that it can dissolve readily in water at moderate temperatures to produce a viscous solution and then form a stronger gel network upon interaction with additional calcium ions. This dual behavior is valuable in applications like spherification, where controlled gelation is needed to encapsulate liquids. Temperature and pH can influence how quickly and strongly alginate structures form. Generally, alginate solutions can withstand pasteurization temperatures without significant breakdown, making them suitable for heat-processed foods. Stability against pH change also contributes to their utility in acidic environments such as fruit preparations and beverage systems. The lack of significant flavor impact combined with these functional attributes has made alginates widely accepted among food formulators seeking to control texture and stability.
Acceptable Daily Intake Explained
An acceptable daily intake (ADI) is a regulatory concept that represents the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on toxicological evidence. For many food additives, authorities set numeric ADI values expressed in milligrams per kilogram of body weight per day following rigorous risk assessments. In the case of alginic acid and its salts—including those corresponding to ALGINATE, SODIUM CALCIUM—expert evaluations by bodies such as EFSA have concluded that a numerical ADI is not necessary because available data do not indicate toxicological concerns at exposure levels expected from normal food use. This "ADI not specified" designation reflects confidence that the additive family is of low concern when used according to good manufacturing practices. It is important to understand that an ADI is a conservative regulatory benchmark rather than a recommended daily intake. Foods containing authorized additives are formulated within technological need, and actual intake levels among consumers are typically well below any thresholds of potential concern. The lack of a numeric ADI for alginates does not imply unrestricted consumption but rather indicates that, based on current evidence, typical dietary exposures are not associated with safety risks.
Comparison With Similar Additives
Within the hydrocolloid family of food additives, ALGINATE, SODIUM CALCIUM can be compared with other agents such as agar, carrageenan, and pectin. While all of these polysaccharide-based ingredients function as thickeners and stabilizers, their gelation mechanisms differ. Agar forms strong gels upon cooling, carrageenan interacts with specific cations to create unique textures, and pectin requires sugar and acid for gelation in fruit systems. Alginates, including mixed sodium-calcium forms, provide heat-stable gels in the presence of calcium, making them versatile in heat-processed applications. Compared with other thickeners such as cellulose derivatives or guar gum, alginates often yield smoother textures and more predictable gel strength in aqueous systems. The choice among these additives depends on desired texture, processing conditions, and compatibility with other ingredients.
Common Food Applications Narrative
Across many categories of processed foods, ALGINATE, SODIUM CALCIUM and related alginates are used to achieve consistent texture and performance. In dairy-based products such as ice creams and puddings, alginates help create smooth, creamy textures that resist syneresis during freezing and thawing. In bakery creams and fillings, they contribute to stable viscosity and prevent leakage under thermal stress. Sauces, gravies, and dressings benefit from alginates’ emulsifying and thickening functions, which help maintain a uniform appearance and mouthfeel even after extended storage. Prepared meals and convenience foods increasingly rely on texture modifiers like alginate salts to ensure that products maintain desirable structural properties during transport, heating, and serving. For example, restructured vegetable pieces or shaped meat alternatives often use alginate-based gels to hold form and moisture. In beverage systems, alginates can suspend particulates and create a fuller mouthfeel in low-calorie or reduced-fat formulations without adding calories. In fruit fillings, jams, and jellies, alginates can work alongside other gelling agents to control set and prevent weeping, contributing to product stability on retail shelves. The versatility of alginate salts has also made them useful in plant-based and gluten-free products, where traditional protein networks may be absent and hydrocolloids are needed to mimic textural attributes. Food technologists continue to innovate with alginate systems, exploring new textures and product formats that respond to evolving consumer preferences for clean-label, high-quality foods.
Safety & Regulations
FDA
- Notes: Specific US FDA regulation status could not be verified due to lack of a direct CFR entry for this mixed sodium-calcium alginate; related alginate salts are recognized in FDA inventories.
EFSA
- Notes: EFSA evaluated alginic acid and its salts including calcium alginate and concluded no numerical ADI was needed.
- Approved: True
- E Number: E404
JECFA
- Notes: JECFA evaluations for calcium alginate (INS 404) indicate an ADI not specified but specific year detail was not extracted from the d entry.
- Ins Number: 404
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