Carrageenan

E number E407INS 407CAS 9000-07-1

Listed as an emulsifier, a thickener and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · thickeners (CA, US, Codex) · stabilisers (CA, US, Codex) · gelling agents (CA, Codex) · humectants (US, Codex) · flavour enhancers (US) · anticaking agents (US) · glazing and surface-finishing agents (Codex) · bulking agents (Codex) · flavouring agents and adjuvants (US) · carriers (Codex) · texturisers (US) · formulation aids (US) · processing aids (US)

Carrageenan is a gelling and thickening agent extracted from red seaweed, used in dairy products, plant-based milks, desserts and processed meats. It is valued for the way it interacts with milk proteins.

Where it is and isn’t permitted

Status of Carrageenan by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

58 food categories

highest permitted level 10,000 mg/kg

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.1.1 Liquid milk to which phytosterols, phytostanols or their esters have been added — 2,000 mg/kg
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.1 Infant formula products — 300 mg/LOnly in a liquid product. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.1.1 Special medical purpose product for infants — 1,000 mg/LOnly in a liquid product that contain hydrolysed proteins and/or amino acids. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.2 Foods for infants — 10,000 mg/kg
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 57 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 150 mg/kg

27 permitted uses

Show every permitted use
  • In: Beer. Purpose: Gelling agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(a)
  • In: Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted ingredient; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product. Purpose: Gelling agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(b)
  • In: Calorie-reduced margarine. Purpose: Gelling agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(c)
  • In: Canned asparagus; Canned green beans; Canned peas; Canned wax beans. Purpose: Thickening agent. Limit: 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, carrageenan is only to be used with butter or other edible animal or vegetable fats or oils. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(d)
  • In: Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients). Purpose: Gelling agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(e)
  • In: Cottage cheese. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(f)
  • In: 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 milk solids. Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(g)
  • In: Cream cheese spread; Cream cheese spread with (naming the added ingredients). Purpose: Gelling agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added to the food up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(h)
  • In: Creamed cottage cheese. Purpose: Gelling agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(i)
  • In: Evaporated milk. Purpose: Emulsifying agent. Limit: 150 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(j)
  • In: Evaporated partly skimmed milk. Purpose: Emulsifying agent. Limit: 100 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(k)
  • In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(k.1)
  • In: French dressing; Salad dressing. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(l)
  • In: Frozen fish fillets; Frozen prepared fish fillets. Purpose: Gelling agent. Limit: 100 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(m)
  • In: Human milk fortifier. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 60 ppm in the human milk as consumed, containing the human milk fortifier. Amendment notices: NOM/ADM-0164. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(n)
  • In: Ice cream mix. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(o)
  • In: Ice milk mix. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(p)
  • In: Infant formula. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 300 ppm in the infant formula as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(q)
  • In: Infant formula based on isolated amino acids or protein hydrolysates, or both. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(r)
  • In: Lactose-free infant formula based on milk protein. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, potassium carrageenan, sodium carrageenan or guar gum, the total combined amount not to exceed 500 ppm in the infant formula as consumed. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(s)
  • In: Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(t)
  • In: Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations). Purpose: Gelling agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(u)
  • In: Processed cheese spread; Processed cheese spread with (naming the added ingredients). Purpose: Gelling agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(v)
  • In: Sherbet. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(w)
  • In: Sour cream. Purpose: Gelling agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the 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. Amendment notices: NOM/ADM-0198. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(x)
  • In: Squid meat for processing. Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(y)
  • In: Unstandardized foods. Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.14(z)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 26 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

79 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.10 Milk-based drinks and similar products intended for young children* — 300 mg/lML = 300 mg/l.
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.5 dehydrated milk as defined by directive 2001/114/ec — quantum satisquantum satis.
  • 1.6.1 unflavoured pasteurised cream (excluding reduced fat creams) — quantum satisquantum satis.
  • 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis.
  • 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 — 300 mg/kgML = 300 mg/kg. Note 17: If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5 jam jellies and marmalades and similar products — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kgML = 10000 mg/kg.
  • 4.2.5.3 other similar fruit or vegetable spreads — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum 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 combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008and 78 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

76 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.5 Dehydrated milk as defined by Directive 2001/114/EC — quantum satisquantum satis.
  • 1.6.1 Unflavoured pasteurised cream (excluding reduced fat creams) — quantum satisquantum satis.
  • 1.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. May not be used in jelly mini-cups.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis.
  • 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 13.1.2 Follow-on formulae as defined by Directive 2006/141/EC — 300 mg/kg or mg/lML = 300. Note (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.4 Other foods for young children — 300 mg/kg or mg/lML = 300.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. May not be used in jelly mini-cups.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. May not be used in jelly mini-cups.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.3 Other similar fruit or vegetable spreads — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. May not be used in jelly mini-cups.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum 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 combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki,.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe. May not be used in jelly mini-cups.
Assimilated Regulation (EC) No 1333/2008and 75 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 카라기난 (“Carrageenan”, the English the Code prints beside it). Main use (주용도) of 카라기난: 유화제, 증점제, 안정제. Standard for use (사용기준) of 카라기난: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted, with conditions21 CFR 172.620and 1 further provisionretrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

27 food categories

highest permitted level 1,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — GMP
    • Note 407 Excluding all fluid milks that are not mineral or vitamin fortified.
    • Note 438 For use as emulsifier or stabilizer only.
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
    • Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
  • 04.1.1.2 Surface-treated fresh fruit — GMP
    • Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 06.4.1 Fresh pastas and noodles and like products — GMP
    • Note 211 For use in noodles only.
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 326 For use in fresh meat, poultry and game products only.
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 332 For general use as a glazing agent.
    • Note 391 For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note 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).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 177 For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989).
    • Note 332 For general use as a glazing agent.
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.4.1 Cooked fish and fish products — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 325 For general use in surimi products.
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 325 For general use in surimi products.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
    • Note 325 For general use in surimi products.
    • Note 332 For general use as a glazing agent.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 300 For use in salted squid only.
    • Note 332 For general use as a glazing agent.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 10.2.1 Liquid egg products — GMP
  • 10.2.2 Frozen egg products — GMP
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
    • Note 258 Excluding maple syrup.
  • 12.1.2 Salt substitutes — GMP
  • 13.1.1 Infant formulae — 300 mg/kg
    • Note 584 For use in liquid infant formula except for use in hydrolysed protein and/or amino acid based liquid infant formula at 1000 mg/kg.
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.1.2 Follow-up formulae — 300 mg/kg
    • Note 151 Except for use in hydrolyzed protein and/or amino acid-based formula at 1 000 mg/kg.
    • Note 328 Singly or in combination with other thickeners.
    • Note 329 Use level in milk and soy based products only.
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.1.3 Formulae for special medical purposes for infants — 1,000 mg/kg
    • Note 584 For use in liquid infant formula except for use in hydrolysed protein and/or amino acid based liquid infant formula at 1000 mg/kg.
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 407and 27 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand300 mg/kg – 10,000 mg/kg4 numeric limit, 54 GMP
Canada100 mg/kg – 150 mg/kg3 numeric limit, 9 GMP, 15 no quantity stated
European Union300 mg/kg – 10,000 mg/kg5 numeric limit, 46 several limits, 6 quantum satis, 22 no quantity stated
Great Britain300 mg/kg – 10,000 mg/kg4 numeric limit, 72 quantum satis
South Korea—1 no quantity stated
United States—2 no quantity stated
Codex Alimentarius300 mg/kg – 1,000 mg/kg3 numeric limit, 25 GMP

What it is made from

Extracted with hot alkali from red seaweeds, chiefly species of Kappaphycus, Eucheuma and Chondrus, then filtered and dried. Food-grade carrageenan is distinguished in regulation from degraded carrageenan, or poligeenan, which is a different substance and is not a permitted additive.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
9000-07-1

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Loss on dryingno more than 12 %no more than 12 %
Leadno more than 5 mg/kgno more than 5 mg/kg
Arsenicno more than 3 mg/kgno more than 3 mg/kg
Mercuryno more than 1 mg/kgno more than 1 mg/kg
Cadmiumno more than 2 mg/kgno more than 2 mg/kg

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 407 Carrageenan

Carrageenan is obtained by extraction with water or dilute aqueous alkali of strains of seaweeds of Gigartinaceae, Solieriaceae, Hypneaceae and Furcellariaceae, families of the class Rhodophyceae (red seaweeds). Carrageenan consists chiefly of the potassium, sodium, magnesium and calcium sulphate esters of galactose and 3,6-anhydrogalactose polysacharide. These hexoses are alternately linked α-1,3 and β-1,4 in the copolymer. The prevalent polysaccharides in carrageenan are designated as kappa, iota, lambda depending on the number of sulphate by repeating unit (i.e. 1,2,3 sulphate). Between kappa and iota there is a continuum of intermediate compositions differing in number of sulphates per repeat units between 1 and 2. During the process, no organic precipitant shall be used other than methanol, ethanol and propan-2-ol. The wording carrageenan is reserved for the non hydrolysed or otherwise chemically degraded polymer. Formaldehyde may be present as an adventitious impurity up to a maximum of 5 mg/kg.

Synonyms: Products of commerce are sold under different names such as: Irish moss gelose; Eucheuman (from Eucheuma spp.); Iridophycan (from Iridaea spp.); Hypnean (from Hypnea spp.); Furcellaran or Danish agar (from Furcellaria fastigiata); Carrageenan (from Chondrus and Gigartina spp.)

Assay, identification and purity criteria

Description and assay

Einecs
232-524-2
Chemical name
Sulphate esters of polygalactose
Description
Yellowish to colourless, coarse to fine powder which is practically odourless

Identification

Test for galactose
Passes test
Test for anhydrogalactose
Passes test
Test for sulphate
Passes test
Solubility
Soluble in hot water; insoluble in alcohol for a 1,5 % dilution

Purity criteria

Solvent residues
Not more than 0,1 % of methanol, ethanol, propan-2-ol, singly or in combination
Viscosity
Not less than 5 mPa.s (1,5 % solution at 75 °C)
Loss on drying
Not more than 12 % (105 °C, 4 hours)
Sulphates
Not less than 15 % and not more than 40 % on the dried basis (as SO₄)
Ash
Not less than 15 % and not more than 40 % determined on the dried basis at 550 °C
Acid-insoluble ash
Not more than 1 % on the dried basis (insoluble in 10 % hydrochloric acid)
Acid-insoluble matter
Not more than 2 % on the dried basis (insoluble in 1 % v/v sulphuric acid)
Low molecular weight carrageenan (Molecular weight fraction below 50 kDa)
Not more than 5 %
Arsenic
Not more than 3 mg/kg
Lead
Not more than 5 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 2 mg/kg
Microbiological criteria: Total plate count
Not more than 5 000 colonies per gram
Microbiological criteria: Yeast and moulds
Not more than 300 colonies per gram
Microbiological criteria: Escherichia coli
Absent in 5 g
Microbiological criteria: Salmonella spp.
Absent in 10 g

Commission Regulation (EU) No 231/2012, Annex, E 407

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 407 Carrageenan

A substance with hydrocolloid properties obtained from certain members of the class Rhodophyceae (red seaweeds). The principal commercial sources of carrageenans are the following families and genera of the class of Rhodophyceae : Furcellariacaea such as Furcellaria Gigartinaceae such as Chondrus , Gigartina , Iridaea Hypnaeceae such as Hypnea Phyllophoraceae such as Phyllophora , Gynmogongrus , Ahnfeltia Solieriaceae such as Eucheuma , Anatheca , Meristotheca . Carrageenan is a hydrocolloid consisting mainly of the ammonium, calcium, magnesium, potassium and sodium sulfate esters of galactose and 3,6-anhydrogalactose polysaccharides. These hexoses are alternately linked α-1,3 and β-1,4 in the copolymer. The relative proportions of cations existing in carrageenan may be changed during processing to the extent that one may become predominant. The prevalent polysaccharides in carrageenan are designated as kappa-, iota-, and lambda-carrageenan. Kappa-carrageenan is mostly the alternating polymer of D-galactose-4-sulfate and 3,6-anhydro-D-galactose; iota-carrageenan is similar, except that the 3,6-anhydrogalactose is sulfated at carbon 2. Between kappa-carrageenan and iota-carrageenan there is a continuum of intermediate compositions differing in degree of sulfation at carbon 2. In lambda-carrageenan, the alternating monomeric units are mostly D-galactose-2-sulfate (1,3-linked) and D-galactose-2,6-disulfate (1,4-linked). Carrageenan is obtained by extraction from seaweed into water or aqueous dilute alkali. Carrageenan may be recovered by alcohol precipitation, by drum drying, or by precipitation in aqueous potassium chloride and subsequent freezing. The alcohols used during recovery and purification are restricted to methanol, ethanol, and isopropanol. Articles of commerce may include sugars for standardization purposes, salts to obtain specific gelling or thickening characteristics, or emulsifiers carried over from drum drying processes.

Synonyms: Irish moss gelose (from Chondrus spp.); Eucheuman (from Eucheuma spp.); Iridophycan (from Iridaea spp.); Hypnean (from Hypnea spp.); Furcellaran or Danish agar (from Furcellaria fastigiata ); INS No. 407.

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 79 th JECFA (2014) and published in FAO JECFA Monographs 16 (2014), superseding specifications prepared at the 68 th JECFA (2007), published in FAO JECFA Monographs 4 (2007). A group ADI “not specified” for carrageenan and processed Eucheuma seaweed was established at the 57 th JECFA (2001).
C.A.S. number
9000-07-1
DESCRIPTION
Yellowish or tan to white, coarse to fine powder that is practically odourless.
FUNCTIONAL USES
Thickener, gelling agent, stabilizer, glazing agent.

Identification

Solubility (Vol. 4)
Insoluble in ethanol; soluble in water at a temperature of about 80 o , forming a viscous clear or slightly opalescent solution that flows readily; disperses in water more readily if first moistened with alcohol, glycerol, or a saturated solution of glucose or sucrose in water.
Test for sulfate
Dissolve a 100-mg sample in 20 ml of water (with heating if necessary), and add 3 ml of barium chloride TS and 5 ml of hydrochloric acid, dilute TS; filter if a precipitate forms. Boil the solution or the filtrate for 5 min. A white, crystalline precipitate appears.
Test for galactose and anhydrogalactose (Vol. 4)
Proceed as directed in Vol.4 (under "General Methods, Organic Components, Gum Constituents Identification") using the following as reference standards: galactose, rhamnose, galacturonic acid, 3,6-anhydrogalactose, mannose, arabinose and xylose. Galactose and 3,6-anhydrogalactose should be present.
Identification of hydrocolloid and
Add 4 g of sample to 200 ml of water, and heat the mixture in a water bath at 80 o , with constant stirring, until dissolved. Replace any water lost by
predominant type of copolymer
evaporation, and allow the solution to cool to room temperature. It becomes viscous and may form a gel. To 50 ml of the solution or gel add 200 mg of potassium chloride, then reheat, mix well, and cool. A short-textured ("brittle") gel indicates a carrageenan of a predominantly kappa type, and a compliant ("elastic") gel indicates a predominantly iota type. If the solution does not gel, the carrageenan is of a predominantly lambda type.
Infrared absorption
Passes test See description under TESTS
Infrared absorption
Obtain infrared absorption spectra on the gelling and non-gelling fractions of the sample by the following procedure: Disperse 2 g of the sample in 200 ml of 2.5% potassium chloride solution, and stir for 1 h. Let stand overnight, stir again for 1 h, and transfer into a centrifuge tube. (If the transfer cannot be made because the dispersion is too viscous, dilute with up to 200 ml of the potassium chloride solution.) Centrifuge for 15 min at approximately 1000 x g. Remove the clear supernatant, resuspend the residue in 200 ml of 2.5% potassium chloride solution, and centrifuge again. Coagulate the combined supernatants by adding 2 volumes of 85% ethanol or isopropanol (NOTE: Retain the sediment for use as directed below). Recover the coagulum, and wash it with 250 ml of the alcohol. Press the excess liquid from the coagulum, and dry it at 60 o for 2 h. The product obtained is the non-gelling fraction (lambda-carrageenan). Disperse the sediment (retained above) in 250 ml of cold water, heat at 90° for 10 min, and cool to 60 o . Coagulate the mixture, and then recover, wash, and dry the coagulum as described above. The product obtained is the gelling fraction (kappa- and iota-carrageenan). Prepare a 0.2% aqueous solution of each fraction, cast films 0.5 mm thick (when dry) on a suitable non-sticking surface such as Teflon, and obtain the infrared absorption spectrum of each film. (Alternatively, the spectra may be obtained using films cast on potassium bromide plates, if care is taken to avoid moisture). Carrageenan has strong, broad absorption bands, typical of all polysaccharides, in the 1000 to 1100 cm -1 region. Absorption maxima are 1065 and 1020 cm -1 for gelling and non-gelling types, respectively. Other characteristic absorption bands and their intensities relative to the absorbance at 1050 cm -1 are as follows: Wave number Molecular Assignment Absorbance relative to 1050 (cm -1 ) (cm -1 ) Kappa Iota Lambda 1220-1260 ester sulfate 0.3-1.4 1.2-1.7 1.4-2.0 928-933 3,6-anhydrogalactose 0.2-0.7 0.2-0.4 0-0.2 840-850 galactose-4-sulfate 0.2-0.5 0.2-0.4 - 825-830 galactose-2-sulfate - - 0.2-0.4 810-820 galactose-6-sulfate - - 0.1-0.3 800-805 3,6-anhydrogalactose-2- 0-0.2 0.2-0.4 - sulfate

Purity criteria

Loss on drying (Vol. 4)
Not more than 12% (105 o to constant weight)
pH (Vol. 4) Viscosity
Between 8 and 11 (1 in 100 suspension) Not less than 5 cp at 75 o (1.5% solution) See description under TESTS
Sulfate
Not less than 15% and not more than 40% (as SO4 2- ) on the dried basis See description under TESTS
Total ash
Not less than 15% and not more than 40% on the dried basis See description under TESTS.
Acid-insoluble ash (Vol. 4)
Not more than 1% Use the ash from the Total ash test
Acid-insoluble matter (Vol. 4)
Not more than 2% Use 2 g of sample obtained from part (a) of the procedure for sulfate determination.
Residual solvents (Vol. 4)
Not more than 0.1% of ethanol, isopropanol, or methanol, singly or in combination See description under TESTS -1
Microbiological criteria (Vol. 4)
Initially prepare a 10 dilution by adding a 50-g sample to 450 ml of Butterfield’s phosphate-buffered dilution water and homogenising the mixture in a high-speed blender. Total (aerobic) plate count: Not more than 5000 cfu/g Salmonella spp.: Negative per test E. coli : Negative in 1 g
Arsenic (Vol. 4)
Not more than 3 mg/kg Determine using an AAS (Hydride generation technique) appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Lead (Vol. 4)
Not more than 5 mg/kg Determine using an AAS (Electrothermal atomization technique) appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Cadmium (Vol. 4)
Not more than 2 mg/kg Determine using an AAS (Electrothermal atomization technique) appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Mercury (Vol.4)
Not more than 1 mg/kg Determine using AAS (Cold vapour generation technique). The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: Sulfate
Principle Hydrolysed sulfate groups are precipitated as barium sulfate. Procedure (a) Disperse an accurately weighed 15 g sample of commercial product into 500 ml of 60% w/w isopropanol/water at room temperature. Stir gently for 4 h. Filter through ash-free filter paper. Discard the filtrate. Wash the material remaining on the filter paper with two 15-ml portions of 60% isopropanol/water. Dry the material at 105° to constant weight. Approximately 1 g of the dried matter is to be used for part (b). The remainder should be retained for determination of Total ash, Acid-insoluble matter, and viscosity. (b) Accurately weigh a 1 g sample (W1 ) obtained from part (a). Transfer the sample to a 100-ml long-neck round-bottom flask. Add 50 ml of 0.2 N hydrochloric acid. Fit a condenser, preferably one with at least 5 condensing bulbs, to the flask and reflux for 1 h. Add 25 ml of a 10% (by volume) hydrogen peroxide solution and resume refluxing for about 5 h or until the solution becomes completely clear. Transfer the solution to a 600-ml beaker, bring to a boil, and add dropwise 10 ml of a 10% barium chloride solution. Heat the reaction mixture for 2 h on a boiling water bath. Filter the mixture through ash-free slow-filtration filter paper. Wash with boiling distilled water until the filtrate is free from chloride. Dry the filter paper and contents in a drying oven. Gently burn and ash the paper at 800° in a tared porcelain or silica crucible until the ash is white. Cool in a desiccator. Weigh the crucible containing the ash. Calculate the percentage sulfate from the weight in g (W2) of the ash (barium sulfate) using the formula: (W2/W1) x 100 x 0.4116
Test: Total ash
Accurately weigh 2 g of the dried sample (W1) obtained from part (a) under the procedure for sulfate determination above. Transfer to a previously ignited, tared silica or platinum crucible. Heat the sample with a suitable infrared lamp, increasing the intensity gradually, until the sample is completely charred; continue heating for an additional 30 min. Transfer the crucible with the charred sample into a muffle furnace and ignite at about 550º for 1 h. Cool in a desiccator and weigh. Repeat the ignition in the muffle furnace until a constant weight (W2) is obtained. If a carbon-free ash is not obtained after the first ignition, moisten the charred spot with a 1-in-10 solution of ammonium nitrate and dry under an infrared lamp. Repeat the ignition step. Calculate the percentage of total ash of the sample: (W2/W1) x 100 Retain the ash for the Acid-insoluble ash test.
Test: Viscosity
Transfer 7.5 g of the dried sample obtained from part (a) under the procedure for sulfate determination into a tared, 600-ml tall-form (Berzelius) beaker, and disperse with agitation for 10 to 20 min in 450 ml of deionized water. Add sufficient water to bring the final weight to 500 g, and heat in a water bath with continuous agitation, until a temperature of 80 o is reached (20 - 30 min). Add water to adjust for loss by evaporation, cool to 76-77 o , and heat in a constant temperature bath at 75 o . Pre-heat the bob and guard of a Brookfield LVF or LVT viscometer to approximately 75º in water. Dry the bob and guard, and attach them to the viscometer, which should be equipped with a No. 1 spindle (19 mm in diameter, approximately 65 mm in length) and capable of rotating at 30 rpm. Adjust the height of the bob in the sample solution, start the viscometer rotating at 30 rpm and, after six complete revolutions of the viscometer, take the viscometer reading on the 0-100 scale. If the viscosity is very low, increased precision may be obtained by using the Brookfield UL (ultra low) adapter or equivalent. (Note. Samples of some types of carrageenan may be too viscous to read when a No. 1 spindle is used. Such samples obviously pass the specification, but if a viscosity reading is desired for other reasons, use a No. 2 spindle and take the reading on the 0-100 scale or on the 0-500 scale.) Record the results in centipoises, obtained by multiplying the reading on the scale by the factor given by the Brookfield manufacturer.
Test: Residual solvents (Vol.4)
See Method 1 under Vol. 4. General Methods, Organic Components, Residual Solvents. Prepare standard, blank, and calibration solutions as directed under Method 1. Sample Preparation Disperse 1 ml of a suitable antifoam emulsion, such as Dow-Corning G-10 or equivalent, in 200 ml of water contained in a 1000-ml 24/40 round-bottom distilling flask. Add about 5 g of the sample, accurately weighed, and shake for 1 h on a wrist-action mechanical shaker. Connect the flask to a fractionating column and distil about 100 ml, adjusting the heat so that the foam does not enter the column. Quantitatively transfer the distillate to a 200-ml volumetric flask, fill to the mark with water and shake the flask to mix. Weigh accurately 8.0 g of this solution into an injection vial. Add 1.0 ml of the internal standard solution. Heat at 60° for 10 min and shake vigorously for 10 sec.

FAO JECFA Monograph 16 (2014)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesAll food additivesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

32 recorded names. A label may use any of them.

E number

  • E407

INS number

  • 407

CAS registry number

  • 9000-07-1

As it appears in regulation

  • Carrageenan
  • Chondrus extract

Other names

  • Carrageenan
  • Carrageenan (from Chondrus and Gigartina spp.)
  • E 407
  • Eucheuman (from Eucheuma spp.)
  • Furcellaran or Danish agar (from Furcellaria fastigiata)
  • Hypnean (from Hypnea spp.)
  • Iridophycan (from Iridaea spp.)
  • Irish moss gelose

Hazard reference values

EFSA and JECFA have both assessed Carrageenan and their conclusions are not two comparable figures — EFSA records 75 mg/kg bw/day, JECFA not specified. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. “Not specified”, “not limited” and “not allocated” are conclusions, not missing data, and they are shown in the words each body used rather than reduced to a number. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA2014
ADI75 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2018

    The ANS Panel found no concern for genotoxicity or carcinogenicity for carrageenan (E 407) and processed Eucheuma seaweed (E 407a), but noted uncertainties in the chemistry, exposure and toxicological data. It concluded that the group ADI of 75 mg/kg bw/day should be considered temporary while the database is improved within five years.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 407?
E 407 is Carrageenan. Carrageenan is a gelling and thickening agent extracted from red seaweed, used in dairy products, plant-based milks, desserts and processed meats. It is valued for the way it interacts with milk proteins.
What is Carrageenan used for in food?
It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Carrageenan permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Carrageenan vegan?
Yes. Carrageenan is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
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