Seaweed E-numbers
In the European Community, "E" numbers have been given to food additives and these can be identified in food labels from these numbers. Elswhere, however, they often pass under a variety of names that often seem to be designed to occlude their origin.
Here are some of the seaweed E-numbers and a few of their uses. Note that there is a lot of overlap in usage.
Product |
E num-ber |
Origin |
Used as |
Typical products |
| Alginates and various derivatives (e.g. Sodium alginate, Propylene glycol alginate) | E400-405 | Large brown seaweeds such as Laminaria hyperborea, Ascophyllum nodosum and Macrocystis species | Emulsifier, suspending, stabiliser, gelling agent, thickner. | Ice-creams, milk shakes, instant desserts, custard tarts. Suspending agent in soft drinks. Spreads and many others. |
| Agar | E406 | Mainly species of Gelidium, Pterocladia, and Gracilaria | Emulsifier, stabiliser, gelling agent, thickner. | Ice-creams, tinned goods, glazes for meats, etc. |
| Carrageenan | E407 | Mainly Eucheuma, Betaphycus, Kappaphycus, amd Chondrus crispus | Emulsifier, stabiliser, gelling agent, thickner. | Ice-creams, milk shakes, instant desserts, custard tarts. Suspending agent in soft drinks. Spreads and many others. |
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