Sodium Alginate

Sodium alginate is a natural gum, a type of carbohydrate (polysaccharide) extracted from brown seaweed. It is produced by treating the seaweed with alkaline solutions, then purifying and drying the resulting alginic acid salt.

Manufacturers add sodium alginate to foods primarily as a thickener, gelling agent, and stabilizer. It helps improve texture, prevent ingredients from separating, and create gels in products like desserts, dairy items, sauces, and processed meats.

In the United States, the Food and Drug Administration (FDA) considers sodium alginate to be Generally Recognized As Safe (GRAS) for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sodium alginate and determined that a numerical acceptable daily intake (ADI) is not specified, indicating very low toxicity. Similarly, the European Food Safety Authority (EFSA) has concluded it is safe for use as a food additive. At typical intake levels, it is well-tolerated, though very high amounts, like other dietary fibers, could potentially cause mild digestive discomfort.