Origin
E 401 is produced by mixing brown algae with diluted soda lye in a chemical process. The resulting sodium alginate, which is highly water-soluble in the final product but not heat-stable and also sensitive to acids.
Usage
E 401 is primarily used as a thickening agent, but also as a coating material, as it can preserve food from drying out. As a thickener, sodium alginate is particularly suitable because when combined with calcium ions in foods, it leads to the transformation into a jelly-like consistency, which makes them baking-proof and freezer-tolerant. E 401 is found among others in: aspic, pudding powder, jam, jelly, preserves, desserts, ice cream, and fillings for baked goods.
Risks
Sodium alginate is completely harmless. It does not require special approval conditions. The human body cannot absorb E 401, so it is excreted unchanged. However, E 401 is suspected of preventing the uptake of certain trace elements in the body.