Made With Calcium Alginate Casing

Calcium alginate is a salt derived from alginic acid, which is extracted from brown seaweed. It is produced by reacting sodium alginate (another seaweed derivative) with calcium chloride. The resulting calcium alginate forms a gel that can be used to create casings.

Manufacturers use calcium alginate to create edible casings for processed meats like sausages and hot dogs. These casings help hold the product's shape during cooking and processing, and they are typically edible and do not need to be removed before consumption.

Calcium alginate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food additive. It is considered a dietary fiber and is not known to have adverse health effects at typical consumption levels. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have evaluated alginates and their salts, and EFSA (European Food Safety Authority) has also assessed their safety.