Is calcium alginate safe as a food additive?
Published Time：
2025-04-17
Calcium alginate is safe as a food additive and has been approved for use in the food industry by multiple countries and international organizations. Here is some evidence of its safety:
Calcium alginate is safe as a food additive and has been approved for use in the food industry by multiple countries and international organizations. Here is some evidence of its safety:
Toxicological properties: Calcium alginate is a natural high-molecular-weight compound produced by the reaction of sodium alginate, extracted from natural seaweed, with calcium salts. Generally, calcium alginate is difficult to be broken down by digestive enzymes in the human digestive system and is excreted in the feces without producing obvious toxic effects. Furthermore, numerous toxicological studies, including acute toxicity tests, subchronic toxicity tests, and mutagenicity tests, have shown that within the range of reasonable use, calcium alginate poses no significant harm to human health.
Quality standard specifications: The "National Standard for the Use of Food Additives" (GB 2760—2014) stipulates that calcium alginate can be used as a thickener, stabilizer, and gelling agent in food categories such as milk and dairy products, fats, oils and emulsified fat products, frozen desserts, jams, jellies, pickled vegetables, cocoa products, chocolate and chocolate products, and specifies its usage levels. As long as it is used in accordance with the standard requirements, food safety can be ensured.
International recognition: The Joint FAO/WHO Expert Committee on Food Additives (JECFA), the United States Food and Drug Administration (FDA), and other international authoritative organizations and institutions have also approved the use of calcium alginate as a safe food additive.
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