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Yes, it has been approved safe by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA
Sodium alginate is generally recognized as safe (GRAS) that can be used as a thickener, stabilizer, texturizer and firming agent in (4):

Condiments and relishes
Confections and frostings
Gelatins and puddings
Hard candy
Processed fruits and fruit juices
Other food categories
EFSA
Sodium alginate (E401) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “ additives other than colours and sweeteners” (5).

Safety re-evaluation in 2017

EFSA conducted the safety revaluation for alginic acid and its salts of sodium, potassium, ammonium and calcium as food additives, and derived the following conclusions (6):

No safety concern and no need to establish an ADI as an additive used in food.
The usage for infants and young children should be below therapeutic dosages.
Inadequate assessment of the safety when used in “dietary foods for special medical purposes and special formulae for infants”and “dietary foods for babies and young children for special medical purposes”.
Approved uses
It is classified into “Group I” with the maximum use levels “quantum satis”, also listed separately and with alginic acid (E400), potassium alginate (E402), ammonium alginate (E403) and calcium alginate (E404). The following food may contain it (7):

Unflavoured pasteurised cream
Meat preparations
Desserts and puddings
Jam, jellies and marmalades
UK Food Standards Agency
Categorized in “Emulsifiers, stabilizers, thickeners and gelling agents” (8)

Food Standards Australia New Zealand
It is an approved ingredient in Australia and New Zealand with the code number 401. (9)

JECFA
Function Class: food additives, emulsifier, gelling agent, stabilizer, thickener. (10)


Acceptable daily intake: ADI “not specific” set in 1992. (11)

Frequently asked questions
Is it natural?
Yes, sodium alginate is a natural polysaccharide composed of two types of uronic acids.

Is it vegan?
Yes, it is vegan as the raw material used and manufacturing process without the use of animal matter or products derived from animal origin. So it can be added in the food for vegetarians.

Is sodium alginate a hydrocolloid?
Yes, as it can thicken or gel water.

What’re the benefits?
Sodium alginate is a non-digestible carbohydrate and the FDA intends to propose it in the list of dietary fibers. It has the benefits of lowering blood sugar, blood pressure, cholesterol levels and other health effects. (12)

Conclusion

Now you may have a knowledge of the thickener – sodium alginate (E401), from the following aspects:

Production process: extracted from seaweeds.
Properties: viscosity, gelling, solubility and PH.
Uses: commonly for its thickening and gelling property.
Safety
FAQs: is it natural, vegan and the benefits.
http://www.chinafooding.com/Sodium_Alginate

CAS No. 9050-36-6

EINECS No.: 232-940-4
Molecular formula: C6nH(10n+2)O(5n+1)

Structure
Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Unions CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.
Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free.

Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product.This improves the mouthfeel of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor.



Application of Maltodextrine:

1.Improving the tase,tenacity and the structure of foods;,Preventing recrystallization and extending shelf life.

2. The beverages are scientifically prepared with Maltodextrin,which add flavor,soluble,consistent and delicious,and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream,fast tea and coffee etc.

3. As a nice stuffing or carrier,it can be used in infant foods for impr oving their quality and heath care function. It is beneficial to child ren and infants.

4. Maltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The quality,structure and shape of the paper can be improved.

5. Matodextrine can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In Toothpaste prod uction,it can be used as a substitute for CMC.The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.

6. It can help the maintenance of the original color and luster,add some flavor.

7. Maltodextrin is also widely used in other fields besides the foods industries.
http://www.chinafooding.com/Maltodextrin

By the FDA’s definition, it is a non-sweet nutritive polysaccharide that consists of D-glucose units linked primarily by α-1-4 bonds and that has a DE of less than 20.

It is a white powder or concentrated solution produced by partial hydrolysis of starch from corn, potato or rice with acids and enzymes. (1)


DE or reducing sugar content is a measure of the degree of hydrolysis of starch. Starch has a DE of 0, compared to dextrose with a DE of 100.

Commonly, maltodextrin sold in the market has a DE between 3 and 20. A higher DE represents a greater extent of the hydrolysis. Several physical, chemical and functional properties, e.g. sweetness and viscosity are based on the extent of starch hydrolysis – DE.

With the increasing of DE, the average molecular weight decreases and it will have a slightly sweet taste which not occurs in the products with lower DE.

The higher the DE,

The lower the average molecular weight and the simpler the molecular structure
The lower solubility, viscosity (binding power), anti-crystallising power
The higher sweetness and hygroscopicity
The easier to have a browning reaction with protein
When DE > 20, the product is called glucose syrup instead of maltodextrin. (2)
http://www.chinafooding.com/Maltodextrin

1. Food
Erythritol can be used with low melting point, moisture absorption features have been assumed food. For example, the pancakes in a 125 ° dipping solution of E968 seconds, cool to room temperature. 80% in relative humidity, temperature 30 ℃ placed for five days, was to fulfill the pancake feed only 0.5% water absorption. Erythritol has been assumed with cakes, depending on the needs of both moisture but also moisturizing to Yen life.
2. drinks
As the endothermic dissolution Erythritol can be used to support the cooling of playing powder drinks. Alcoholic beverages to add 0.5-1% of Erythritol, can greatly shorten the fermentation period. Add in the energy drink less Erythritol can significantly improve the sweetness quality.
3. ice cream
Manufacture of ice cream must be combined with Erythritol using the same amount of other sugars. Erythritol amount is too large, ice cream hardness is too high, but you can use Erythritol-E968 this feature to create new cold.
4. Chocolate
Refined in the standard conditions, a variety of E968 chocolate syrup sauce viscosity and generally similar. But Erythritol good thermal stability, low moisture absorption, Erythritol can shorten processing time, can also improve the flavor.
5. Gum
Chewing gum is sugar crystallization and the use of seat made ​​of plastic mixing. Erythritol easy to micro-grinding, low moisture absorption characteristics was Erythritol as gum sweetener.
6. Table sweeteners
Erythritol is a low hygroscopic crystalline powder, suitable for use with saccharin, aspartame and other high-intensity sweetener mixture of table sweetener production, as Erythritol features a good sweet taste, to sample the bitter saccharin bad taste, so use Erythritol can produce a crystalline, granular, powder, flakes of non-corrosive low-calorie tabletop sweeteners.

Erythritol is a natural sugar . It occurs naturally in fruits and fermented foods. At industrial level, Erythritol is produced from glucose by fermentation with a yeast, Moniliella pollinis.

Erythritol is present in fruits such as pears, melons and grapes, Erythritol as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, Erythritol has been commercially produced and added to foods and beverages to provide sweetness, Erythritol as well as enhance their taste and texture.
http://www.chinafooding.com/Erythritol

Erythritol is a multifunctional ingredient that is primarily used in sugar-free or low-sugar food. It is a sweetener with a clear sweet taste similar with that of sucrose but without calories. It not only has excellent processing characteristics, but also has good functional characteristics.

Therefore, it has been applied in many industries such as food, cosmetics and pharmaceuticals.

Commonly we may find the following foods contain it:

Bakery fillings, cakes and cookies, pastries
Chewing gum, soft and hard candies
Ice cream, frozen dairy desserts, puddings, yogurt
Reduced and low-calorie beverages, dairy drinks
Fat-based cream
Chocolate
Desserts
Fruit canning
Baked goods
It is widely used in bakery products, such as cakes, cookies, and biscuits. Erythritol is used to replace part of sucrose while maintaining good taste, it can also prevent moisture and prolong the shelf life.

Beverage
Erythritol can be used in the production of low-calorie beverages as it reduces the amount of sucrose, e.g. in fruit juice and it has a certain protective effect on vitamin C in fruit drinks.

Meanwhile, it is stable in acidic solution, and provides a clean, sugar-like taste and can mask offensive odors and improve the flavor of the soda. Also, it works well with high intensity sweeteners.

Other drinks:

Cool beverage: it can be used to make cool drinks as erythritol generates a large endothermic when dissolved.
Dairy products: the heat-stable properties make it suitable for beverages that require pasteurization and ultra-high temperature sterilization.
Candy
The advantages of erythritol in confectionery are: clean and sugar-like taste, sugar-free, natural, no calories, anti-caries, high tolerance, a cooling taste, non-hygroscopic, and no brown or caramelize (Maillard reactions).

Chocolate
Erythritol has extremely low or no hygroscopicity so the problem of frost caused by moisture absorption will not occur in the production of chocolate. Also, erythritol is easy to pulverize to produce a very fine powder which is required by chocolate.

Ice cream
The addition of erythritol to ice cream can reduce the amount of sugar in ice cream and prevent potential health risks caused by excessive sugar and calories. Erythritol-added ice cream meets the market consumer demand for delicious and healthy ice cream, especially for children and diabetic consumers.

Table-top sweeteners
Erythritol can make the table-top sweeteners free-flowing better due to its non-hygroscopicity. It is usually combined with high intensity sweeteners (e.g. sucralose, sodium saccharin, aspartame, acesulfame k, and stevia) to produce a synergistic effect in sweetness and mask the unpleasant metal aftertaste from high intensity sweeteners.

Toothpaste
Erythritol has been used in toothpaste and mouthwash for its anti-caries properties, promotes plaque breakdown, and helps maintain oral health.

The toothpaste manufacturer, KAO discovered that erythritol can break up bacterial biofilms easily and developed a high concentration of erythritol toothpaste.

Pharmaceutical
Erythritol is a good flavoring agent and excipient for pharmaceuticals and healthcare products. With no hygroscopicity, good flowability, dispersibility and compatibility with various active ingredients, it can be made into tablet, powder, granular, capsule and other dosage forms with other ingredients.
http://www.chinafooding.com/Erythritol