Food additives: curdlan (E 424)
- Food additives
- Food safety
Summary
The European Union (EU) has approved curdlan (E 424) as a gelling, firming, stabilising, and thickening agent for use in a wide range of foods. This approval follows a favourable safety assessment by the European Food Safety Authority. The use of curdlan must comply with maximum levels, restrictions, and strict purity specifications depending on the food category.
EU approves the use of curdlan (E 424) as a food additive in a wide range of food products from 8 November 2026
Commission Regulation (EU) 2026/2298 of 16 October 2026 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards the use of curdlan
Update
The European Union (EU) has approved curdlan (E 424) as a gelling, firming, stabilising, and thickening agent for use in a wide range of foods. This approval follows a favourable safety assessment by the European Food Safety Authority. The use of curdlan must comply with maximum levels, restrictions, and strict purity specifications depending on the food category.
What is changing?
The EU has authorised the use use of curdlan (E 424) as a food additive in the European Union. Curdlan can be used as a gelling agent, firming agent, stabiliser, and thickener in the food products listed in Table 1.
The technical specifications for curdlan (including description, purity, and microbiological criteria) are given in Regulation 2026/2298, Annex II.
The new Regulation updates two existing Regulations: 1333/2008 which adds curdlan to the EU list of authorised food additives and establishes its permitted uses and maximum levels; and 231/2012 which introduces technical specifications and purity requirements for curdlan.
Why?
This authorisation follows a safety assessment by the European Food Safety Authority, which concluded that curdlan does not raise safety concerns at the proposed uses and levels (EFSA 2024).
Timeline
Curdlan (E 424) can be used in the products listed in Table 1 from 8 November 2026.
Background
Curdlan is a polysaccharide produced by bacterial fermentation using Rhizobium radiobacter biovar 1 strain NTK-u. It can be used as a gelling agent, firming agent, stabiliser, and thickener to improve the texture, water retention, and heat stability of food.
This new Regulation updates Regulation 1333/2008 which:
- outlines the rules for assessment and approval of food additives within the EU –
- list of approved food additives specifying which food additives may be used in various categories of food products under certain conditions (Annex II)
- list of specific applications detailing which food additives can be used in the manufacture of other food additives, enzymes, and flavourings (Annex III).
- specifies the maximum amounts that can be used in food products, based on two main principles:
- minimal necessary quantity: additives should be used in the smallest quantity needed to achieve their intended function, such as food preservation or flavour enhancement
- safety considerations: the quantities used must ensure safety for all consumer groups and reflect the acceptable daily intake (ADI) levels, particularly for populations with potentially higher consumption.
For the most recently updated list of approved food additives and conditions of use, see Regulation 1333/2008: click on the most recent date under “All consolidated versions”.
For further information on the food categories in Regulation 1333/2008, Annex II, Part E, see European Union (2025).
The new Regulation also updates Regulation 231/2012 which gives the technical specifications and purity requirements for each food additive.
Resources
EFSA (2024) Safety evaluation of curdlan as a food additive. EFSA Journal, 22(9): e8985.
European Union (2025) Guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008 on Food Additives
Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008
Regulation (EC) No 1333/2008 on food additives
Sources
Regulation (EU) 2026/2298 as regards the use of curdlan
Tables & Figures
Table 1: Food categories in which curdlan (E 424) may be used, maximum permitted levels, and conditions of use
| Food category | Food category number | Maximum level (mg/L or mg/kg as appropriate) | Conditions of use and restrictions* |
|---|---|---|---|
| Processed cheese | 01.7.5 | 40,000 | – |
| Other fat and oil emulsions including spreads and liquid emulsions | 02.2.2 | 50,000 | – |
| Edible ices | 03 | 30,000 | – |
| Dried fruit and vegetables | 04.2.1 | 50,000 | May not be used to produce dehydrated foods intended to rehydrate on ingestion |
| Fruit and vegetables in vinegar, oil, or brine | 04.2.2 | 50,000 | – |
| Canned or bottled fruit and vegetables | 04.2.3 | 50,000 | Only chestnuts in liquid |
| Fruit and vegetable preparations excluding compote | 04.2.4.1 | 50,000 | – |
| Other similar fruit or vegetable spreads | 04.2.5.3 | 10,000 | Maximum individually or in combination with E 400–404, E 406, E 407, E 410, E 412, E 415, E 418 |
| Nut butters and nut spreads | 04.2.5.4 | 50,000 | – |
| Processed potato products | 04.2.6 | 50,000 | – |
| Cocoa and chocolate products (as covered by Directive 2000/36/EC) | 05.1 | 30,000 | Only energy-reduced products or products with no added sugar |
| Other confectionery including breath-freshening microsweets | 05.2 | 50,000 | May not be used in jelly mini-cups; may not be used to produce dehydrated foods intended to rehydrate on ingestion |
| Chewing gum | 05.3 | 10,000 | – |
| Decorations, coatings, and fillings (except fruit-based fillings covered by category 04.2.4) | 05.4 | 5 000 | – |
| Breakfast cereals | 06.3 | 20,000 | – |
| Dry pasta | 06.4.2 | 20,000 | Only gluten-free pasta (specially produced to reduce gluten content or substitute for gluten-containing ingredients) and pasta intended for hypoproteic diets |
| Potato gnocchi | 06.4.4 | 20,000 | Except fresh refrigerated potato gnocchi |
| Fillings of stuffed pasta (ravioli etc.) | 06.4.5 | 20,000 | – |
| Noodles | 06.5 | 20,000 | – |
| Batters | 06.6 | 5 000 | – |
| Bread and rolls | 07.1 | 20,000 | Except products in categories 07.1.1 and 07.1.2 |
| Fine bakery wares | 07.2 | 20,000 | – |
| Meat preparations (as defined by Regulation (EC) No 853/2004) | 08.2 | 20,000 | Only heat-treated preparations in which ingredients have been injected; or preparations composed of meats that have been handled differently (minced, sliced, processed) and combined; excludes bifteki, soutzoukaki, kebap, gyros, souvlaki |
| Heat-treated meat products | 08.3.2 | 20,000 | Except goose livers: foie gras, foie gras entier, blocs de foie gras, libamáj, libamáj egészben, libamáj tömbben |
| Casings, coatings, and decorations for meat | 08.3.3 | 20,000 | – |
| Processed fish and fishery products including molluscs and crustaceans | 09.2 | 30,000 | – |
| Processed eggs and egg products | 10.2 | 20,000 | – |
| Mustard | 12.4 | 30,000 | – |
| Soups and broths | 12.5 | 10,000 | – |
| Sauces | 12.6 | 30,000 | – |
| Salads and savoury-based sandwich spreads | 12.7 | 30,000 | – |
| Protein products (excluding products covered by category 01.8) | 12.9 | 80,000 | – |
| Potato-, cereal-, flour-, or starch-based snacks | 15.1 | 10,000 | – |
| Desserts (excluding products covered by categories 01, 03, and 04) | 16 | 30,000 | – |
*A dash (–) means that Regulation 2026/2298 does not specify an additional restriction for E 424 in that food category. The authorisation remains subject to the general provisions of EU food additives legislation.
Source: based on Regulation 2026/2298
Disclaimer: Under no circumstances shall COLEAD be liable for any loss, damage, liability or expense incurred or suffered that is claimed to have resulted from the use of information available on this website or any link to external sites. The use of the website is at the user’s sole risk and responsibility. This information platform was created and maintained with the financial support of the European Union. Its contents do not, however, reflect the views of the European Union.
EU approves the use of curdlan (E 424) as a food additive in a wide range of food products from 8 November 2026
Regulation (EU) 2026/2298 as regards the use of curdlan
What is changing and why?
The European Union (EU) has approved curdlan (E 424) as a gelling, firming, stabilising, and thickening agent for use in the products listed in Table 1. This approval follows a favourable safety assessment by the European Food Safety Authority. The use of curdlan must comply with maximum levels, restrictions, and strict purity specifications depending on the food category.
Timeline
Curdlan (E 424) can be used in the products listed in Table 1 from 8 November 2026.
Tables & Figures
Table 1: Food categories in which curdlan (E 424) may be used, maximum permitted levels, and conditions of use
| Food category | Food category number | Maximum level (mg/L or mg/kg as appropriate) | Conditions of use and restrictions* |
|---|---|---|---|
| Processed cheese | 01.7.5 | 40,000 | – |
| Other fat and oil emulsions including spreads and liquid emulsions | 02.2.2 | 50,000 | – |
| Edible ices | 03 | 30,000 | – |
| Dried fruit and vegetables | 04.2.1 | 50,000 | May not be used to produce dehydrated foods intended to rehydrate on ingestion |
| Fruit and vegetables in vinegar, oil, or brine | 04.2.2 | 50,000 | – |
| Canned or bottled fruit and vegetables | 04.2.3 | 50,000 | Only chestnuts in liquid |
| Fruit and vegetable preparations excluding compote | 04.2.4.1 | 50,000 | – |
| Other similar fruit or vegetable spreads | 04.2.5.3 | 10,000 | Maximum individually or in combination with E 400–404, E 406, E 407, E 410, E 412, E 415, E 418 |
| Nut butters and nut spreads | 04.2.5.4 | 50,000 | – |
| Processed potato products | 04.2.6 | 50,000 | – |
| Cocoa and chocolate products (as covered by Directive 2000/36/EC) | 05.1 | 30,000 | Only energy-reduced products or products with no added sugar |
| Other confectionery including breath-freshening microsweets | 05.2 | 50,000 | May not be used in jelly mini-cups; may not be used to produce dehydrated foods intended to rehydrate on ingestion |
| Chewing gum | 05.3 | 10,000 | – |
| Decorations, coatings, and fillings (except fruit-based fillings covered by category 04.2.4) | 05.4 | 5 000 | – |
| Breakfast cereals | 06.3 | 20,000 | – |
| Dry pasta | 06.4.2 | 20,000 | Only gluten-free pasta (specially produced to reduce gluten content or substitute for gluten-containing ingredients) and pasta intended for hypoproteic diets |
| Potato gnocchi | 06.4.4 | 20,000 | Except fresh refrigerated potato gnocchi |
| Fillings of stuffed pasta (ravioli etc.) | 06.4.5 | 20,000 | – |
| Noodles | 06.5 | 20,000 | – |
| Batters | 06.6 | 5 000 | – |
| Bread and rolls | 07.1 | 20,000 | Except products in categories 07.1.1 and 07.1.2 |
| Fine bakery wares | 07.2 | 20,000 | – |
| Meat preparations (as defined by Regulation (EC) No 853/2004) | 08.2 | 20,000 | Only heat-treated preparations in which ingredients have been injected; or preparations composed of meats that have been handled differently (minced, sliced, processed) and combined; excludes bifteki, soutzoukaki, kebap, gyros, souvlaki |
| Heat-treated meat products | 08.3.2 | 20,000 | Except goose livers: foie gras, foie gras entier, blocs de foie gras, libamáj, libamáj egészben, libamáj tömbben |
| Casings, coatings, and decorations for meat | 08.3.3 | 20,000 | – |
| Processed fish and fishery products including molluscs and crustaceans | 09.2 | 30,000 | – |
| Processed eggs and egg products | 10.2 | 20,000 | – |
| Mustard | 12.4 | 30,000 | – |
| Soups and broths | 12.5 | 10,000 | – |
| Sauces | 12.6 | 30,000 | – |
| Salads and savoury-based sandwich spreads | 12.7 | 30,000 | – |
| Protein products (excluding products covered by category 01.8) | 12.9 | 80,000 | – |
| Potato-, cereal-, flour-, or starch-based snacks | 15.1 | 10,000 | – |
| Desserts (excluding products covered by categories 01, 03, and 04) | 16 | 30,000 | – |
*A dash (–) means that Regulation 2026/2298 does not specify an additional restriction for E 424 in that food category. The authorisation remains subject to the general provisions of EU food additives legislation.
Source: based on Regulation 2026/2298
Disclaimer: Under no circumstances shall COLEAD be liable for any loss, damage, liability or expense incurred or suffered that is claimed to have resulted from the use of information available on this website or any link to external sites. The use of the website is at the user’s sole risk and responsibility. This information platform was created and maintained with the financial support of the European Union. Its contents do not, however, reflect the views of the European Union.