E407A - Processed eucheuma seaweed

At a glance

• What it is: A semi‑refined, seaweed‑derived hydrocolloid similar to carrageenan, used to thicken and stabilize foods.
• What it does: Helps prevent separation, adds body, and can form soft gels in the right conditions.
• Where it’s used: Desserts, dairy and dairy alternatives, sauces, jellies, and some processed meats and bakery fillings.
• Safety: Evaluated by the European Food Safety Authority (EFSA) with no safety concern at typical use levels; degraded carrageenan (poligeenan) is not allowed in food.¹²

Why is Processed eucheuma seaweed added to food?

Manufacturers use processed eucheuma seaweed (often shortened to “PES”) to:

• Thicken liquids so they feel creamier and more stable.
• Keep ingredients from separating in products like chocolate milk or plant-based drinks.
• Form soft to firm gels, depending on the recipe and salts present.
• Hold moisture in foods, helping them stay tender and fresh longer.

In regulations, it is grouped with carrageenan‑type hydrocolloids and functions as a thickener, stabilizer, gelling agent, emulsifier (helps oil and water mix), and humectant (helps retain moisture).¹

What foods contain Processed eucheuma seaweed?

You may see E407A in:

• Dairy products and dairy alternatives (flavored milks, fermented milk drinks, ice cream-style desserts)
• Fruit preparations, jams, and jelly confections
• Sauces, gravies, and dressings
• Bakery creams and fillings
• Some processed meat and fish products for water binding
• Powdered mixes and instant desserts

In the European Union (EU), carrageenan (E407) and processed eucheuma seaweed (E407A) are authorized in many food categories under “quantum satis” (use only as much as needed), with specific category restrictions listed in EU law.³ The Codex Alimentarius (FAO/WHO international food standards) also lists INS 407a (processed eucheuma seaweed) for use in a wide range of foods under good manufacturing practice.⁴

What can replace Processed eucheuma seaweed?

Depending on the recipe and texture target, common substitutes include:

• Agar for firm, brittle gels (often used in jellies and confectionery)
• Gellan gum for clear gels and good flavor release
• Xanthan gum to stabilize and thicken without gelling (great for dressings)
• Guar gum for cold‑process thickening
• Locust bean gum to add body and improve mouthfeel Choice depends on acidity, salts, temperature, desired gel strength, and whether the product will be frozen or heated.

How is Processed eucheuma seaweed made?

Processed eucheuma seaweed is produced from specific red seaweeds (mainly Kappaphycus alvarezii and Eucheuma denticulatum). The seaweed is cleaned, treated with alkali, rinsed, dried, and milled. Unlike fully refined carrageenan, PES retains part of the seaweed’s natural cellulose framework alongside the carrageenan; this is why it’s often called “semi‑refined.”² EU specifications describe its composition and identity, including limits on low‑molecular‑weight material to ensure it meets food‑grade standards.²

Is Processed eucheuma seaweed safe to eat?

Based on available data, EFSA concluded there is no safety concern for the general population at typical use levels for carrageenan (E407) and processed eucheuma seaweed (E407A).¹ Food‑grade material must meet strict specifications, including molecular weight criteria that exclude “degraded carrageenan” (also known as poligeenan), which is not permitted as a food additive.² In addition, Codex standards list PES for use under good manufacturing practice.⁴

In the United States, food‑grade carrageenan is permitted for use in food as a stabilizer and thickener; PES is used for similar technological purposes in foods internationally.⁵⁴

EFSA is the European Food Safety Authority (EU risk assessment body). Codex Alimentarius is the joint FAO/WHO international food standards program. Both evaluate food additives to set safe conditions of use.

Does Processed eucheuma seaweed have any benefits?

• Texture and stability: Keeps products smooth, reduces separation, and improves pourability.
• Moisture management: Helps retain water in foods, supporting juiciness and shelf life.
• Heat tolerance: Works in many hot and cold processes, making it versatile across recipes.

These are technological (food‑processing) benefits rather than nutrition benefits.

Who should avoid Processed eucheuma seaweed?

• Infants below 16 weeks: Uses in foods for this age group undergo separate, specific assessments in the EU; parents should follow product directions and healthcare advice.¹
• Individuals with diagnosed sensitivities: While uncommon, anyone who notices digestive discomfort from carrageenan‑type additives should avoid them and consult a healthcare professional.
• People on medically restricted diets: Follow clinician guidance if directed to limit hydrocolloids or specific additives.

Myths & facts

• Myth: “Processed eucheuma seaweed is the same as degraded carrageenan (poligeenan).” Fact: Food‑grade PES must meet specifications that limit low‑molecular‑weight fractions; poligeenan is not permitted as a food additive.²
• Myth: “It’s synthetic.” Fact: PES is derived from red seaweeds and processed to meet food‑grade standards.²
• Myth: “Regulators consider it unsafe.” Fact: EFSA found no safety concern for E407/E407A at reported use levels, within current specifications.¹

Processed eucheuma seaweed in branded foods

On ingredient lists, look for “processed eucheuma seaweed,” “E407a,” or sometimes “semi‑refined carrageenan.” You’ll most often see it in flavored milks and milk alternatives, spoonable and drinkable yogurts, ice‑cream‑style desserts, sauces and gravies, jelly confections, and some deli meats and seafood products. Label placement and exact naming can vary by country, but E‑numbers (like E407a) are commonly used in the EU.

References

Footnotes

1. Re‑evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives — EFSA Journal. https://www.efsa.europa.eu/en/efsajournal/pub/5238 ↩ ↩² ↩³ ↩⁴ ↩⁵

2. Commission Regulation (EU) No 231/2012 — Specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 (entries for E 407 and E 407a). https://eur-lex.europa.eu/eli/reg/2012/231/oj ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶

3. Regulation (EC) No 1333/2008 on food additives — Union list of food additives approved for use in foods (Annex II). https://eur-lex.europa.eu/eli/reg/2008/1333/oj ↩

4. Codex GSFA (General Standard for Food Additives) — INS 407a (Processed Eucheuma Seaweed) permitted uses under GMP. https://www.fao.org/gsfaonline/additives/details.html?id=228 ↩ ↩² ↩³

5. 21 CFR 184.1831 — Carrageenan; FDA direct food substances affirmed as GRAS. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184/section-184.1831 ↩