E403 is ammonium alginate, the ammonium salt of alginic acid. Circular 24/2019/TT-BYT lists it with many functions, among them thickener, stabilizer and gelling agent.
Did you know? Alginic acid and its salts are structural components of the cell walls of brown seaweed, making up to 40% of its total dry matter.
Wheat flour, vegetable oil, salt, sugar, thickener (403), dried onion and garlic, pepper, natural colour (160a).
Appendix 1 of Circular 24/2019/TT-BYT lists ammonium alginate (INS 403) with the functions bulking agent, carrier, emulsifier, foaming agent, gelling agent, glazing agent, humectant, sequestrant, stabilizer and thickener.
In 2017, re-evaluating alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404), EFSA concluded that there is no need for a numerical acceptable daily intake (ADI) and no safety concern at the refined exposure assessment for the reported uses. The main sources of intake were processed fruit and vegetables and meat products.
Yes. Ammonium alginate (INS 403) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food.
In 2017 EFSA concluded that the exposure of infants and young children to alginic acid and its salts (E 400–E 404) from these additives should stay below the therapeutic dosages at which side effects could occur. For foods for special medical purposes for infants and young children (categories 13.1.5.1 and 13.1.5.2), EFSA said the available data did not allow an adequate safety assessment. If you have a particular health condition, ask a doctor.
Updated 21 October 2026
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