European Union approves curdlan as a food additive

The European Commission has given curdlan the green light as a food additive. It has been assigned the E-number E 424 and may be used starting November 8, 2026. The authorization covers a range of products, from sauces to processed fish. Its use comes with limits: maximum levels apply to each food category, along with additional restrictions in some cases.

Gel formation through heating

Curdlan is a polysaccharide produced through fermentation. It can serve as a gelling agent, firming agent, stabilizer, and thickener. The application for authorization dates back to September 2016.

Temperature determines the type of gel formed in an aqueous suspension. Above 80 °C, curdlan forms an irreversible gel in the suspension. A reversible gel forms when heated to between 55 and 65 °C. The suspension must then cool to 40 °C or below.

Applications and restrictions

The authorization covers products including processed cheese, edible ices, noodles, and fine bakery products. The regulation also lists soups, mustard, salads, and savory sandwich spreads. Certain meat preparations and heat-treated meat products are also covered.

Additional conditions apply to its use in dried pasta. Gluten-free pasta must be specially produced to reduce gluten content or replace ingredients containing gluten. Pasta intended for low-protein diets is also covered by the authorization.

A specific restriction applies within the canned and bottled fruit and vegetable category. In this category, curdlan is permitted only in chestnuts in liquid. Its use in jelly mini-cups is not permitted.

Safety and purity

The European Food Safety Authority (EFSA) assessed the proposed uses and use levels. In doing so, the authority identified limitations in the available data. It concluded that the proposed use poses no safety concern.

Curdlan is being added to the EU list of authorized food additives for the first time. The regulation therefore also establishes specifications for the ingredient. These include purity requirements, limits for contaminants, and microbiological criteria.

Eur-lex.europa.eu