Comparing E401 - sodium alginate vs E1413 - Phosphated distarch phosphate

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Overview

E401 - sodium alginate

Sodium alginate (E401) is a natural gum made from brown seaweed. It is widely used to thicken, stabilize, and sometimes gel foods, helping them hold shape and keep a smooth texture. You’ll find it in items like ice cream, sauces, fruit fillings, and plant‑based products.

E1413 - Phosphated distarch phosphate

Phosphated distarch phosphate (E1413) is a modified starch used to thicken, stabilize, and help emulsify foods. It holds sauces and fillings together under heat, shear, and freezing, keeping textures smooth and preventing separation. It is approved in both the EU and the U.S. and is metabolized much like ordinary starch.

Synonyms

E401

sodium alginate

E1413

Phosphated distarch phosphate

Functions

gelling agent stabilizer thickener

stabilizer thickener

Origins

Plant

Products

Found in 3,526 products

Found in 1 products

Search rank & volume

#1607.5K / mo🇺🇸U.S.

🇺🇸U.S.

Awareness score

×0.31

under-aware

Awareness data is not available.

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Search history data is not available.

Popular questions

How to make popping boba without sodium alginate?
True popping boba relies on sodium alginate/calcium spherification; without it, you can make similar beads using agar or gelatin (e.g., drip 0.8–1% agar-juice into very cold oil), but they won’t have a liquid center. Some use low‑methoxyl pectin with calcium to create thin skins, but results are less consistent than with alginate.
Is sodium alginate bad for you?
No—food‑grade sodium alginate is widely approved (e.g., FDA GRAS, EFSA) and is considered safe at typical food levels because it’s poorly absorbed. Large supplemental amounts may cause gas or affect mineral absorption in some people, and those on strict low‑sodium plans should check labels.
What is sodium alginate used for?
It’s a seaweed‑derived thickener, stabilizer, and gelling agent that forms gels with calcium—used for spherification, suspending particles in beverages, and improving texture in sauces, dairy, and desserts. It’s also used in some reflux products to form a protective “raft.”
How to use sodium alginate for reflux?
Alginate reflux remedies combine alginate with antacids to form a foamy “raft” on stomach contents; use an approved OTC product and follow its label (typically after meals and at bedtime). DIY use of food‑grade sodium alginate for reflux isn’t recommended—ask a pharmacist or clinician for suitable products.
How to make sodium alginate?
Commercial sodium alginate is produced from brown seaweeds via alkaline extraction of alginic acid, filtration, precipitation, conversion to the sodium salt, then drying and milling. It isn’t practical to make food‑grade sodium alginate at home; purchase certified food‑grade material instead.