Propylene glycol alginate

E number E405INS 405CAS 9005-37-2

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 (Codex) · flavour enhancers (US) · glazing and surface-finishing agents (US) · bulking agents (Codex) · foaming and whipping agents (Codex) · flavouring agents and adjuvants (US) · carriers (Codex) · formulation aids (US) · surface-active agents (US) · solvents and vehicles (US) · processing aids (US)

Propylene glycol alginate is an alginate modified to survive acid, which makes it the thickener of choice for salad dressings and for stabilising beer foam.

Where it is and isn’t permitted

Status of Propylene glycol alginate 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

55 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 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
  • 13.3 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
  • 14.2.1 Beer and related 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 54 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

15 permitted uses

Show every permitted use
  • In: Beer. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.18(a)
  • In: Calorie-reduced margarine. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.18(b)
  • 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, propylene glycol alginate 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 P.18(c)
  • 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: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.18(d)
  • 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 stabilizing 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 P.18(e)
  • In: Cream cheese spread; Cream cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, 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 P.18(f)
  • In: Creamed cottage cheese. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.18(g)
  • 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 P.18(h)
  • 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 P.18(i)
  • 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 P.18(j)
  • 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 P.18(k)
  • In: Processed cheese spread; Processed cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount of 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 P.18(l)
  • 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 P.18(m)
  • In: Sour cream. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the 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 P.18(n)
  • In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item P.18(o)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 14 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

21 food categories

highest permitted level 10,000 mg/kg

Show every food category
  • 12.6 Sauces — 8,000 mg/kgML = 8000 mg/kg.
  • 13.1.5.1 Foods for special medical purposes as defined by Regulation (EU) No 609/2013, intended for infants — 200 mg/kgML = 200 mg/kg. From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism.
  • 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children — 200 mg/kgML = 200 mg/kg. From 12 months onwards in specialised diets intended for young children who have cow's milk intolerance or inborn errors of metabolism.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 1,200 mg/kgML = 1200 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 1,200 mg/kgML = 1200 mg/kg.
  • 14.1.4 Flavoured_drinks — 300 mg/lML = 300 mg/l.
  • 14.2.1 beer and malt beverages — 100 mg/lML = 100 mg/l.
  • 14.2.3 Cider and perry — 100 mg/lML = 100 mg/l. excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 10,000 mg/lML = 10000 mg/l. only emulsified liqueurs.
  • 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 % — 100 mg/lML = 100 mg/l. only in fermented grape must-based beverages.
  • 15.1 Potato- cereal- flour- or starch-based snacks — 3,000 mg/kgML = 3000 mg/kg. only cereal- and potato-based snacks.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 1,000 mg/kgML = 1000 mg/kg.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 1,000 mg/lML = 1000 mg/l.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 1,200 mg/kgML = 1200 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 3,000 mg/kgML = 3000 mg/kg.
  • 3 edible ices — 3,000 mg/kgML = 3000 mg/kg. only water-based edible ices.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 5,000 mg/kgML = 5000 mg/kg.
  • 5.2 Other confectionery including breath freshening micro-sweets — 1,500 mg/kgML = 1500 mg/kg. only sugar confectionery.
  • 5.3 chewing gum — 5,000 mg/kgML = 5000 mg/kg.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 1,500 mg/kgML = 1500 mg/kg.
  • 7.2 Fine bakery wares — 2,000 mg/kgML = 2000 mg/kg.
Regulation (EC) No 1333/2008and 20 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

20 food categories

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

Show every food category
  • 12.6 Sauces — 8,000 mg/kg or mg/lML = 8000.
  • 13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants — 200 mg/kg or mg/lML = 200. From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism.
  • 13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC — 200 mg/kg or mg/lML = 200. From 12 months onwards in specialised diets intended for young children who have cow’s milk intolerance or inborn errors of metabolism.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 1,200 mg/kg or mg/lML = 1200.
  • 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) — 1,200 mg/kg or mg/lML = 1200.
  • 14.1.4 Flavoured drinks — 300 mg/kg or mg/lML = 300.
  • 14.2.1 Beer and malt beverages — 100 mg/kg or mg/lML = 100.
  • 14.2.3 Cider and perry — 100 mg/kg or mg/lML = 100. excluding cidre bouché.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 10,000 mg/kg or mg/lML = 10000. only emulsified liqueurs.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 100 mg/kg or mg/lML = 100. only in fermented grape must-based drinks Period of application: From 25 December 2012.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — 3,000 mg/kg or mg/lML = 3000. only cereal- and potato-based snacks.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 1,000 mg/kg or mg/lML = 1000.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — 1,000 mg/kg or mg/lML = 1000.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 3,000 mg/kg or mg/lML = 3000.
  • 3 Edible ices — 3,000 mg/kg or mg/lML = 3000. only water-based edible ices.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 5,000 mg/kg or mg/lML = 5000.
  • 5.2 Other confectionery including breath refreshening microsweets — 1,500 mg/kg or mg/lML = 1500. only sugar confectionery.
  • 5.3 Chewing gum — 5,000 mg/kg or mg/lML = 5000.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — several limits(1) ML 1500: no further restriction; (2) ML 5000: only fillings, toppings and coatings for fine bakery wares and desserts.
  • 7.2 Fine bakery wares — 2,000 mg/kg or mg/lML = 2000.
Assimilated Regulation (EC) No 1333/2008and 19 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 40, アルギン酸プロピレングリコールエステル (“Propylene Glycol Alginate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 40, アルギン酸プロピレングリコールエステル (“Propylene Glycol Alginate” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry アルギン酸プロピレングリコールエステル: (1) [sets maximum levels of use for the foods stated] “アルギン酸プロピレングリコールエステルの使用量は、アルギン酸プロピレングリコールエステルとして、食品の1.0％以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; 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 for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
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), 알긴산프로필렌글리콜 (“Propylene Glycol Alginate”, the English the Code prints beside it). Main use (주용도) of 알긴산프로필렌글리콜: 유화제, 증점제, 안정제. Standard for use (사용기준) of 알긴산프로필렌글리콜: (1) [sets a limit on the amount used] “알긴산프로필렌글리콜의 사용량은 알긴산프로필렌글리콜로서 식품의 1% 이하이어야 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 172.858retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

55 food categories

highest permitted level 20,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — 1,300 mg/kg
    • Note 407 Excluding all fluid milks that are not mineral or vitamin fortified.
    • Note 438 For use as emulsifier or stabilizer only.
  • 01.1.4 Flavoured Fluid Milk Drinks — 1,300 mg/kg
    • Note 616 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at GMP.
    • Note 623 Except for use in products conforming to the Standard for Fermented Milks (CXS243-2003) as a stabilizer or thickener.
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — 5,000 mg/kg
    • 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.
    • Note 616 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at GMP.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — 5,000 mg/kg
    • Note 234 For use as a stabilizer or thickener only.
    • Note 616 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at GMP.
  • 01.3.2 Beverage whiteners — 5,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — 5,000 mg/kg
    • Note 619 For use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) only, as a stabilizer or thickener.
  • 01.4.3 Clotted cream (plain) — 5,000 mg/kg
    • Note 624 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as a stabilizer or thickener.
  • 01.4.4 Cream analogues — 2,500 mg/kg
  • 01.6.1 Unripened cheese — 5,000 mg/kg
    • Note XS262 Excluding products conforming to the Standard for Mozzarella (CODEX STAN 262-2006).
  • 01.6.2.3 Cheese powder (for reconstitution; e.g. for cheese sauces) — 16,000 mg/kg
    • Note 353 On dry basis.
  • 01.6.4 Processed cheese — 9,000 mg/kg
  • 01.6.5 Cheese analogues — 9,000 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 6,000 mg/kg
    • Note 616 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at GMP.
    • Note 623 Except for use in products conforming to the Standard for Fermented Milks (CXS243-2003) as a stabilizer or thickener.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 3,000 mg/kg
    • Note 359 Excluding dairy fat spreads with≥ 70% milk fat content.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 3,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 10,000 mg/kg
  • 04.1.2.11 Fruit fillings for pastries — 5,000 mg/kg
  • 04.1.2.5 — 5,000 mg/kg
    • Note 409 For use only in products intended for further processing or special dietary uses, reduced or low sugar content, or where sweetening properties have been replaced wholly or partially by food additive sweeteners.
    • Note XS296 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 5,000 mg/kg
    • Note XS240 Excluding products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003).
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 6,000 mg/kg
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 6,000 mg/kg
    • Note 386 Except for use in the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981) at 500 mg/kg, singly or in combination with other emulsifiers.
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
    • Note XS260 Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007).
  • 05.1.2 Cocoa mixes (syrups) — 10,000 mg/kg
  • 05.1.3 Cocoa-based spreads, incl. fillings — 10,000 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 5,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 5,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 5,000 mg/kg
  • 06.4.1 Fresh pastas and noodles and like products — 10,000 mg/kg
    • Note 370 For use in noodles, skin or crusts for spring rolls, wontons, and shou mai only.
  • 06.4.2 Dried pastas and noodles and like products — 5,000 mg/kg
    • Note 211 For use in noodles only.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 5,000 mg/kg
    • Note 194 For use in instant noodles conforming to the Standard for Instant Noodles (CODEX STAN 249-2006) only.
    • Note 371 For use at 10,000 mg/kg in boiled noodles only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.8.1 Soybean-based beverages — 10,000 mg/kg
    • Note 646 For use only in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) as a stabilizer.
  • 07.1.1.1 Yeast-leavened breads and specialty breads — 4,000 mg/kg
  • 07.1.2 Crackers, excluding sweet crackers — 2,000 mg/kg
  • 07.1.5 Steamed breads and buns — 500 mg/kg
  • 07.1.6 Mixes for bread and ordinary bakery wares — 20,000 mg/kg
    • Note 11 On the flour basis.
  • 07.2.1 Cakes, cookies and pies (e.g. fruit-filled or custard types) — 3,000 mg/kg
  • 07.2.2 Other fine bakery products (e.g. doughnuts, sweet rolls, scones, and muffins) — 2,000 mg/kg
  • 07.2.3 Mixes for fine bakery wares (e.g. cakes, pancakes) — 10,000 mg/kg
    • Note 11 On the flour basis.
  • 08.3 Processed comminuted meat, poultry, and game products — 3,000 mg/kg
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 10.2.1 Liquid egg products — 10,000 mg/kg
  • 10.2.2 Frozen egg products — 10,000 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 3,000 mg/kg
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 10,000 mg/kg
    • Note 258 Excluding maple syrup.
  • 12.5.1 Ready-to-eat soups and broths, including canned, bottled, and frozen — 10,000 mg/kg
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 8,000 mg/kg
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 8,000 mg/kg
    • Note 576 For use only in products conforming to the Standard for Chili Sauce (CXS 306-2011).
  • 12.6.3 Mixes for sauces and gravies — 8,000 mg/kg
    • Note 127 On the served to the consumer basis.
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 1,200 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 1,200 mg/kg
  • 13.6 Food supplements — 1,000 mg/kg
  • 14.1.4.1 Carbonated water-based flavoured drinks — 500 mg/kg
  • 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades — 500 mg/kg
  • 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks — 500 mg/kg
    • Note 127 On the served to the consumer basis.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 500 mg/kg
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
  • 14.2.1 Beer and malt beverages — 500 mg/kg
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 3,000 mg/kg
CXS 192-1995 Table One, INS 405and 54 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 Zealand—55 GMP
Canada—4 GMP, 11 no quantity stated
European Union100 mg/kg – 10,000 mg/kg21 numeric limit
Great Britain100 mg/kg – 10,000 mg/kg19 numeric limit, 1 several limits
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius500 mg/kg – 20,000 mg/kg55 numeric limit

What it is made from

Made by reacting seaweed alginate with propylene oxide. The alginate is of plant origin; the propylene oxide is petroleum-derived.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
9005-37-2

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
Assayno less than 16 %no less than 16 %
Loss on dryingno more than 20 %no more than 20 %
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/kg—
Cadmiumno more than 1 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 405 Propane-1,2-diol alginate

Synonyms: Hydroxypropyl alginate; 1,2-Propanediol ester of alginic acid; Propylene glycol alginate

Assay, identification and purity criteria

Description and assay

Chemical name
1,2-Propanediol ester of alginic acid; varies in composition according to its degree of esterification and the percentage of free and neutralised carboxyl groups in the molecule
Chemical formula
(C₉H₁₄O₇)ₙ (esterified)
Molecular weight
10 000 -600 000 (typical average)
Assay
Yields, on the anhydrous basis, not less than 16 % and not more than 20 % of carbon dioxide (CO₂₎
Description
Nearly odourless, white to yellowish brown fibrous or granular powder

Identification

Test for 1,2-propanediol
Passes test (after hydrolysis)
Test for alginic acid
Passes test (after hydrolysis)

Purity criteria

Loss on drying
Not more than 20 % (105 °C, 4 hours)
Total propane-1,2-diol content
Not less than 15 % and not more than 45 %
Free propane-1,2-diol content
Not more than 15 %
Water insoluble matter
Not more than 2 % on the anhydrous basis
Formaldehyde
Not more than 50 mg/kg
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 1 mg/kg
Microbiological criteria: Total plate count
Not more than 5 000 colonies per gram
Microbiological criteria: Yeast and moulds
Not more than 500 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 405

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 405 Propylene Glycol Alginate

Propylene glycol alginate is an ester of alginic acid in which some of the carboxyl groups are esterified with propylene glycol, some neutralized with an appropriate alkali and some remain free.

Synonyms: 1,2-propane-diol ester of alginic acid; hydroxypropyl alginate; propane 1,2-diol alginate; INS No. 405.

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 49th JECFA (1997), published in FNP 52 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). An ADI of 0-70 mg/kg bw was established at the 41st JECFA (1993)
C.A.S. number
9005-37-2
Chemical formula
(C 9 H 14 O 7 ) n (esterified)
Formula weight
Structural unit : 234.21 (theoretical) Macromolecule : 10,000 - 600,000 (typical average)
Assay
Yields, on the dried basis, not less than 16% and not more than 20% of carbon dioxide (CO 2 ).
DESCRIPTION
White to yellowish brown filamentous, grainy, granular or powdered forms
FUNCTIONAL USES
Stabilizer, thickener, emulsifier
METHOD OF ASSAY
Proceed as directed under Carbon Dioxide Determination by Decarboxylation in the General Methods (see Volume 4). Each ml of 0.25 N Sodium hydroxide consumed is equivalent to 5.5 mg of carbon dioxide (CO 2 ).

Identification

Solubility (Vol. 4)
Soluble in water giving a viscous, colloidal solution; soluble in up to 60% aqueous ethanol depending upon degree of esterification.
Precipitate formation with sulphuric acid
To 10 ml of a 1% solution of the sample add 1 ml of sodium hydroxide TS. Heat in a boiling water bath for about 5 min, cool and add 1 ml of dilute sulphuric acid TS. A gelatinous precipitate is formed.
Precipitate formation with lead acetate
To 5 ml of a 1% solution of the sample add 1 ml of lead acetate TS. A gelatinous precipitate is formed

Purity criteria

Loss on drying (Vol. 4)
Not more than 20% (105 o , 4 h)
Water-insoluble matter
Not more than 2% on the dried basis See description under TESTS
Total propylene glycol
Not less than 15% and not more than 45%. See description under TESTS.
Free propylene glycol
Not more than 15% See description under TESTS
Arsenic (Vol. 4)
Not more than 3 mg/kg (Method II)
Lead (Vol. 4)
Not more than 5 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Microbiological criteria (Vol. 4)
Total plate count: Not more than 5,000 colonies per gram. Initially prepare a 10 -1 dilution by adding a 50 g sample to 450 ml of Butterfield’s phosphate buffered dilution water and homogenizing in a high speed blender. Yeasts and moulds: Not more than 500 colonies per gram Coliforms: Negative by test Salmonella: Negative by test
Test: Water-insoluble matter
Disperse 2 g of the sample, weighed to the nearest 0.1 mg, in 800 ml of water in a 2,000-ml flask. Neutralize to pH 7 with sodium hydroxide TS and then add 3 ml in excess. Add 40 ml of hydrogen peroxide solution containing 30% by weight H 2 O 2 , cover the flask and boil for 1 h with frequent stirring. Filter while hot through a tared Gooch crucible provided with a glass fibre filter (2.4 cm, No 934 AH, Reeve Angel & Co, Clifton, N.Y., USA, or equivalent). If slow filtration is caused by high viscosity of the sample solution, boil until the viscosity is reduced enough to permit filtration. Wash the crucible thoroughly with hot water, dry the crucible and its contents at 105 o for 1 h, cool and weigh. Calculate as percentage of the dry weight.
Test: Total propylene glycol
Sample solution: Weigh, to the nearest 0.1 mg, 1 g of the sample previously dried and dissolve in 100 ml distilled water in a 400-ml beaker. After dissolution add 50 ml of 0.1 N sodium hydroxide and stir for 30 min. At the end of this period neutralize with 0.1 N hydrochloric acid and precipitate the gum with 25 ml of a 5% calcium chloride solution. Filter the mixture using fast filter paper collecting the filtrate in a 250-ml volumetric flask. Wash the precipitate with several small portions of distilled water combining the washings with the filtrate and dilute to the mark with distilled water. Periodic acid, 0.029 M: Add 5.500 g of periodic acid and 200 ml of distilled water to a 1-litre volumetric flask. Dilute to the mark with glacial acetic acid. Procedure: Pipette a 25-ml aliquot of the sample solution and 25 ml of the 0.029 M periodic acid into a 250-ml conical flask, swirl and let stand for 30 min. At the end of this period add approximately 2 g of potassium iodide and titrate with 0.1 N sodium thiosulfate using 1% starch solution as an indicator. Perform a blank determination using 50 ml of distilled water and 25 ml of 0.029 M periodic acid. Calculate the percentage of propylene glycol by the formula: where A = ml 0.1 N sodium thiosulfate used for blank B = ml 0.1 N sodium thiosulfate used for sample W = weight of the sample (in grams)
Test: Free propylene glycol
Determine the percentage of free propylene glycol in the sample by extracting 2 g of sample for 2 hours under reflux, using 80 ml of propan-2-ol. Allow the solution to cool to room temperature, then determine the quantity of free propylene glycol using titration with 0.029 M periodic acid as described under the procedure for Total propylene glycol.

FAO JECFA Monograph 1 (2006)

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

Every name it appears under

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

E number

  • E405

INS number

  • 405

CAS registry number

  • 9005-37-2

As it appears in regulation

  • Propane-1, 2-diol alginate
  • Propylene glycol alginate

Other names

  • E 405
  • Propane-1, 2-diol alginate
  • PROPYLENE GLYCOL ALGINATE

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 55 mg/kg bw/day (2018); JECFA's is 70 mg/kg bw/day (1993). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. 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
ADI55 mg/kg bw/dayconsumersEFSA ANS2018
ADI70 mg/kg bw/day—JECFA1993

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 considered that any adverse effect of propane-1,2-diol alginate (E 405) would be due to propane-1,2-diol and, on that basis, allocated an ADI of 55 mg/kg bw/day. Exposure did not exceed the ADI in any population group, and it concluded there is no safety concern at authorised use levels.

    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 405?
E 405 is Propylene glycol alginate. Propylene glycol alginate is an alginate modified to survive acid, which makes it the thickener of choice for salad dressings and for stabilising beer foam.
What is Propylene glycol alginate 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 Propylene glycol alginate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, Japan, 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 Propylene glycol alginate vegan?
Yes. Propylene glycol alginate 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
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Propylene glycol alginate:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.