Sodium alginate (401)

Functional Classes: Bulking agent, Carrier, Emulsifier, Foaming agent, Gelling agent, Glazing agent, Humectant, Sequestrant, Stabilizer, Thickener

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 401

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GSFA Provisions for Sodium alginate

Food Category

Max Level

Notes

14.1.5.0

GMP

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

14.1.5.0

Max Level

GMP

Notes

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

09.2.4.1

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

325: For general use in surimi products.

09.2.4.1

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

325: For general use in surimi products.

09.2.4.2

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

325: For general use in surimi products.

09.2.4.2

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

325: For general use in surimi products.

06.4.2.0

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

06.4.2.0

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

01.2.1.2

GMP

234: For use as a stabilizer or thickener only.

01.2.1.2

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

01.2.1.1

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

01.2.1.1

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

08.1.2.0

GMP

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

08.1.2.0

Max Level

GMP

Notes

281: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.

08.1.1.0

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

326: For use in fresh meat, poultry and game products only.

08.1.1.0

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

326: For use in fresh meat, poultry and game products only.

06.4.1.0

GMP

211: For use in noodles only.

06.4.1.0

Max Level

GMP

Notes

211: For use in noodles only.

09.2.4.3

GMP

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings only.

09.2.4.3

Max Level

GMP

Notes

325: For general use in surimi products.

332: For general use as a glazing agent.

41: For use in breading or batter coatings only.

09.2.2.0

GMP

210: For non-standardized food and for use as a humectant in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989); and for use as a thickener in breading or batter coatings for products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).

332: For general use as a glazing agent.

09.2.2.0

Max Level

GMP

Notes

210: For non-standardized food and for use as a humectant in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989); and for use as a thickener in breading or batter coatings for products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).

332: For general use as a glazing agent.

10.2.2.0

GMP

-

10.2.2.0

Food Category

Max Level

GMP

Notes

-

09.2.1.0

GMP

XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).

XS292: Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).

XS92: Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).

XS95: Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).

09.2.1.0

Max Level

GMP

Notes

XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).

XS292: Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).

XS92: Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).

XS95: Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).

10.2.1.0

GMP

-

10.2.1.0

Food Category

Max Level

GMP

Notes

-

11.4.0.0

Max Level

GMP

Notes

258: Excluding maple syrup.

01.4.1.0

GMP

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.4.1.0

Max Level

GMP

Notes

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.2.2.0

GMP

-

01.2.2.0

Food Category

Max Level

GMP

Notes

-

09.2.5.0

GMP

300: For use in salted squid only.

332: For general use as a glazing agent.

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

09.2.5.0

Max Level

GMP

Notes

300: For use in salted squid only.

332: For general use as a glazing agent.

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

04.1.1.2

GMP

453: For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.

454: For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.

04.1.1.2

Max Level

GMP

Notes

453: For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.

454: For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.

04.2.1.2

GMP

455: For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.

456: For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds.

04.2.1.2

Max Level

GMP

Notes

455: For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.

456: For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds.

Showing 1 to 22 of 22 entries

Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Sodium alginate is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Sodium alginate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Sodium alginate is acceptable in foods conforming to the following commodity standards: CS 96-1981, CS 97-1981, CS 70-1981 (for use in packing media only), CS 94-1981 (for use in packing media only), CS 119-1981 (for use in packing media only), CS 249-2006, CS 221-2001, CS 273-1968, CS 275-1973.

Sodium alginate is a: Emulsifier, Humectant, Stabilizer, Thickener.
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 256-2007.
Any Humectant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.

Food Category

01.1.4.0

01.3.0.0

01.4.3.0

Food Category

01.4.4.0

01.4.4.0

Food Category

01.6.1.0

01.6.1.0

Food Category

01.6.2.0

01.6.2.0

Food Category

01.6.4.0

01.6.4.0

Food Category

01.6.5.0

01.6.5.0

Food Category

03.0.0.0

04.1.2.0

04.1.2.0

Food Category

05.0.0.0

05.0.0.0

Food Category

06.3.0.0

07.0.0.0

07.0.0.0

Food Category

08.4.0.0

10.2.3.0

10.4.0.0

12.2.2.0

12.3.0.0

12.3.0.0

Food Category

12.4.0.0

12.4.0.0

Food Category

12.5.0.0

12.5.0.0

Food Category

12.6.0.0

Food Category

12.8.0.0

Food Category

12.9.0.0

12.10.0.0

13.6.0.0

13.6.0.0

Food Category

14.2.1.0

Food Category

14.2.2.0

14.2.2.0

Food Category

14.2.4.0

Food Category

14.2.5.0

14.2.5.0

Food Category

15.0.0.0

Food Category

16.0.0.0

16.0.0.0

Food Category

Showing 1 to 61 of 61 entries