FURCELLERAN, CALCIUM SALT OF

CAS: 88845-49-2 EMULSIFIER OR EMULSIFIER SALT, STABILIZER OR THICKENER, TEXTURIZER

Furcelleran, calcium salt of is a calcium‑dominant modified salt form of furcelleran used as an emulsifier, stabilizer, thickener and texturizer in foods permitted in regulated use.

What It Is

Furcelleran, calcium salt of is a specific salt form of furcelleran, a high‑molecular‑weight, anionic polysaccharide obtained by modification of the naturally occurring furcelleran to increase the relative concentration of calcium as the dominant counter‑ion in the molecule. It belongs to a class of hydrocolloids that include carrageenan‑like polysaccharides derived from red seaweeds. In the context of food formulation, this calcium salt serves as an emulsifier, stabilizer, thickener and texturizer, helping to modify the textural and rheological properties of food products. Furcelleran structures are polysaccharides composed primarily of alternating galactose and 3,6‑anhydrogalactose units with sulfate ester groups. The calcium salt form specifically refers to the predominance of calcium cations associated with the sulfate groups within the furcelleran polymer. While furcelleran itself has a broader CAS registry with a different CAS number for the base product, the calcium salt derivative identified by CAS 88845‑49‑2 is recognized in regulatory inventories for food use. This salt is one among several naturally occurring furcelleran salts, which can include ammonium, sodium, and potassium variants in addition to calcium. As a food additive category, furcelleran salts are part of the broader group of seaweed‑derived polysaccharides that function as hydrocolloids in foods, forming gels or viscous solutions when hydrated. The calcium form may offer specific gelling and stabilizing characteristics compared to other ionic forms, influenced by the divalent nature of the calcium ion, which can bridge adjacent polysaccharide chains more effectively than monovalent ions.

How It Is Made

Furcelleran, calcium salt of is manufactured from furcelleran extracted from red seaweed species such as Furcellaria lumbricalis or related Rhodophyceae. The general process begins with an aqueous extraction of furcelleran polysaccharides from dried seaweed biomass, which typically involves hot water or mild alkaline solutions to solubilize the polysaccharide fractions. Once the crude polysaccharide extract is obtained, it undergoes fractionation and purification steps that may include filtration, precipitation with alcohol (such as ethanol or isopropanol), and removal of insoluble materials. The relative concentrations of different naturally occurring cations present in the furcelleran mixture can be adjusted during purification; for the calcium salt variant, processing aims to increase the relative amount of calcium cations compared to other monovalent cations. This is achieved through ion exchange techniques or treatment with calcium salts to preferentially replace other counter‑ions bound to the sulfate groups of the polysaccharide. After modification, the calcium‑rich furcelleran fraction is isolated, typically by precipitation or drying, and milled into a powdered form suitable for food ingredient use. Industrial producers maintain specifications for identity and purity to ensure consistent functional performance in food applications. Quality control also includes checks for residual salts, moisture content, microbial limits, and absence of contaminants, aligning with regulatory requirements for food additives.

Why It Is Used In Food

Furcelleran, calcium salt of is used in food primarily for its ability to influence texture, stability and mouthfeel. As a hydrocolloid, it forms viscous solutions or gels when hydrated, which helps distribute and maintain other ingredients uniformly, control viscosity, and create desirable creamy or gelled textures. Its designation as an emulsifier reflects its capacity to help stabilize mixtures of immiscible phases, such as oils and water, which are common in sauces, dressings, and dairy products. Thickening and stabilizing functions are particularly important in processed foods where physical structure contributes to consumer perception of quality. The calcium salt form may offer specific gel strength and setting characteristics influenced by the divalent calcium ions, which can form cross‑links between polysaccharide chains. This cross‑linking enhances the additive’s ability to build and maintain structure under a range of processing conditions, such as heating, cooling, and shear. In formulation, furcelleran calcium salt is valued for its versatility; it can contribute to improved texture in gels, help maintain emulsion stability in complex food systems, and enhance moisture retention. Its ability to function across different food categories makes it a useful tool for food developers needing to achieve specific sensory and structural outcomes without altering flavor.

Adi Example Calculation

Because furcelleran, calcium salt of does not have a numeric acceptable daily intake established by major international expert bodies such as JECFA, an illustrative ADI calculation using hypothetical body weight and mg/kg values cannot be provided. The absence of a numeric ADI in official evaluations reflects the regulatory characterization of safety based on good manufacturing practice rather than a fixed daily intake limit.

Safety And Health Research

Safety evaluations for furcelleran and closely related polysaccharides have been historically conducted by international expert committees that assess food additives on the basis of available toxicological and exposure data. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated carrageenan and furcelleran substances as a group in past monographs, noting their structural similarity and long history of use, and has placed them in a category where an ADI was treated as “not specified” when consumed at levels consistent with good manufacturing practice. This reflects the absence of toxicological evidence at those intake levels that would warrant a numerical limit. Toxicological studies underlying such evaluations considered parameters including general systemic toxicity, absorption and excretion, and gastrointestinal interaction profiles, and found that large polysaccharide molecules are not significantly absorbed intact and are primarily excreted unchanged. Although furcelleran itself may not have been the subject of extensive isolated toxicological research, its close structural relationship to carrageenan, a well studied seaweed polysaccharide, provides a basis for evaluators to consider its safety when used under established conditions. Research in academic literature has also explored functional properties such as film formation and rheological behavior, rather than specific physiological health outcomes, underscoring its use as a structural ingredient rather than a bioactive compound.

Regulatory Status Worldwide

In the United States, furcelleran, calcium salt of is specifically listed as a permitted food additive under the Code of Federal Regulations at 21 CFR 172.660, which covers salts of furcelleran and describes conditions for their safe use as emulsifiers, stabilizers and thickeners. This regulatory entry establishes that the additive may be used as necessary in foods for those functions, and that labeling must reflect the dominant salt form present in the additive mixture. This constitutes the regulatory basis for its approved use in U.S. food products under defined use conditions. In other jurisdictions such as the European Union, furcelleran and related polysaccharides are structurally similar to carrageenan and are recognized together in regulatory practice as E407, a permitted food additive category covering carrageenan and certain related hydrocolloids when appropriately specified. This reflects historical regulatory decisions to group furcelleran with carrageenan for functional and safety evaluation purposes. Internationally, furcelleran as a functional class falls under evaluations performed by bodies such as JECFA, which have historically reviewed carrageenan and furcelleran together and have not assigned a distinct numeric acceptable daily intake, instead treating the group under a “not specified” designation when used within good manufacturing practice. Such designations reflect longstanding data and regulatory considerations rather than specific numeric intake limits.

Taste And Functional Properties

Furcelleran, calcium salt of contributes primarily functional rather than organoleptic properties in foods. As a hydrocolloid, it typically does not impart a distinct flavor; instead, its influence is felt in texture, consistency, and mouthfeel. The calcium salt’s interaction with water results in high viscosity at relatively low concentrations, enabling it to thicken liquids and form gels that can support other components in suspension. In applications where gel formation is desired, the presence of calcium provides stronger intermolecular interactions compared to monovalent salts. The functional behavior of furcelleran calcium salt is influenced by pH, temperature, and ionic strength. It can hydrate and form viscous solutions in warm water and, upon cooling, contribute to gel structures that improve the stability of the finished product. Like other seaweed‑derived hydrocolloids, its performance can be modified by the presence of sugars, salts, and proteins in the formulation, which influence gel strength and viscosity. In sensory terms, products formulated with furcelleran calcium salt can exhibit a smooth, cohesive texture, enhanced body and a pleasant mouth coating that supports desirable creaminess in dairy and dessert applications. Because it does not produce a perceptible taste on its own, it is suitable for use in flavor‑sensitive products, allowing the primary flavor components of the food to remain prominent.

Acceptable Daily Intake Explained

The concept of acceptable daily intake (ADI) represents a level of daily exposure to a food additive that regulators consider safe over a lifetime when consumed as part of a typical diet. Regulatory bodies such as JECFA may evaluate an additive’s toxicological database, including studies on rodents and other models, to identify a point of departure in those studies and apply safety factors to derive an ADI expressed in milligrams per kilogram of body weight per day. For furcelleran and carrageenan group polysaccharides, historical evaluations have not established a numeric ADI, instead characterizing their safety in the context of use levels that are consistent with good manufacturing practice. This “not specified” designation indicates that, on the basis of the data available at the time and when used as intended, there was no safety concern that necessitated defining a specific numeric intake threshold. It is important to note that a “not specified” status does not imply unlimited consumption but reflects the regulatory judgment that current uses do not pose a health risk based on available evidence and exposure.

Comparison With Similar Additives

Furcelleran, calcium salt of shares functional similarities with other seaweed‑derived hydrocolloids such as carrageenan (INS 407), iota carrageenan (a subtype associated with softer gels), and agar (INS 406). Like these additives, it contributes to thickening, stabilizing and textural modulation in foods, although the specific gel strength and behavior can differ based on molecular structure and associated cations. Carrageenan itself is widely used in dairy and meat products to create gels and improve water retention, and regulatory evaluations often consider carrageenan and furcelleran together due to their related polysaccharide backbones. In contrast, agar, another seaweed polysaccharide, typically forms firm, brittle gels at relatively low concentrations and is often used in confectionery gels and microbiological media. Compared to agar, furcelleran and carrageenan tend to provide softer, more elastic gels. These structural differences influence formulation decisions, as developers choose between hydrocolloids based on desired texture, gel strength, and interaction with other ingredients. Despite functional overlaps, each additive’s performance profile and regulatory context guide its selection in food products.

Common Food Applications Narrative

Furcelleran, calcium salt of is employed across a wide variety of processed food products where texture, stability and emulsification are central to quality. In dairy‑based foods, such as puddings, yogurts, and cream desserts, it can help create a consistent, creamy body that supports uniform distribution of flavors and particulates. Its thickening properties are also beneficial in sauces and dressings, where it improves pourability and reduces phase separation during storage and handling. In gelled products such as fruit gels, confectionery fillings, or meat analogs, calcium furcelleran helps establish a stable framework that gives structure while retaining moisture. The calcium salt form is especially useful in systems where divalent ions can enhance gel strength, contributing to a firm but resilient texture that consumers associate with quality. In addition, it can be found in emulsified products like salad dressings or beverage emulsions to maintain a stable mixture of oil and water phases, reducing the need for mechanical agitation by the consumer. Its broad functional range means it may be found in plant‑based alternatives, ready‑to‑serve desserts, bakery fillings, and other prepared foods where manufacturers seek reliable texture control without impacting flavor. Across these applications, its inclusion supports product consistency from batch to batch.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.660

EFSA

  • Notes: EFSA specific numeric ADI not available for furcelleran itself but it is grouped with carrageenan additive category
  • E Number: E407

JECFA

  • Notes: JECFA evaluated carrageenan and furcellaran as a group and did not establish a numeric ADI
  • Ins Number: 407
  • Adi Display: Not specified

Sources

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