Food Safety Substance
Calcium alginateE404
Calcium alginate (E404) is a food additive with PUBLISHED in the EU, GRAS in the US, and data from 6 regulatory sources.
CAS 9005-35-0
E404
Indexable evidence set
FDA
GRAS
ADI / TDI
ADI NOT SPECIFIED
Codex
11 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 6 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Calcium alginate
CAS
9005-35-0
E-number
E404
DTXSID
DTXSID3093810
Evidence tier
Indexable evidence set (11)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| Canada | Health Canada | Listed | Emulsifying, stabilizing or thickening agent |
| Codex | Codex Alimentarius | Listed | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant;... |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E404 | PUBLISHED | substanceFAD | Calcium alginate | - |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E404 | Calcium alginate | - | POL-FAD-IMPORT-3131 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are... | EU Annex II Union List |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ML 500 mg/kg | only desserts and puddings | EU Annex II Union List |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | - | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed | EU Annex II Union List |
| European Union | 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are... | EU Food Additives Database |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ML 500 mg/kg | only desserts and puddings | EU Food Additives Database |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | - | For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded All nutrients Processed | EU Food Additives Database |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only.; For use in reconstituted and recombined products conforming to the Standard for Fermented... |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 04.1.1.2 Surface-treated fresh fruit | GMP | For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 06.4.2 Dried pastas and noodles and like products | GMP | For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | 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).;... |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -... |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 10.2.1 Liquid egg products | GMP | - |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 10.2.2 Frozen egg products | GMP | - |
| Codex | 404 | Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Emulsifying, stabilizing or thickening agent | (a)Beer | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (b)Calorie-reduced margarine | (b)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (c)Canned asparagus; Canned green beans; Canned peas; Canned wax beans | (c)If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, calcium alginate is only to be used with butter or other edible animal or vegetable fats or oils. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (d)Cottage cheese | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (e)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (f)Creamed cottage cheese | (f)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (g)French dressing; Salad dressing | (g)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (h)Ice cream mix | (h)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use*, the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (i)Ice milk mix | (i)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (j)Infant formula | (j)If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (k)Infant formula based on isolated amino acids or protein hydrolysates, or both | (k)If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (l)Lactose-free infant formula based on milk protein | (l)If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (m)Mustard pickles; Relishes | (m)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (n)Sherbet | (n)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (o)Sour cream | (o)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (p)Unstandardized foods | (p)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | CALCIUM ALGINATE | - | 9005-35-0 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, GELLING_AGENT, STABILIZER | 1992 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Calcium alginate used for in food?
Calcium alginate appears in food-use rows as: thickener|stabilizer|gelling_agent; Antifoaming agent; Bulking agent; Carrier; Foaming agent; Gelling agent; Glazing agent; Humectant; Sequestrant; Stabilizer; Thickener; Emulsifying, stabilizing or thickening agent.
Is Calcium alginate / E404 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT SPECIFIED . EU status evidence: PUBLISHED. US/FDA evidence: GRAS.
What is the ADI for Calcium alginate?
Calcium alginate has this ADI/reference value in the food-safety tables: ADI NOT SPECIFIED . Source: food_substances.
Is Calcium alginate also used in cosmetics?
Calcium alginate has a same-CAS cosmetics cross-reference: Calcium Alginate, EU status permitted.