E406 - Agar - Agar (Agar)
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Characteristic: Agar is a stabilizer that is used to maintain the consistency and viscosity of the product. The supplement is approved for use in all countries of the world, it is recognized as the strongest
Characteristics
Agar is a stabilizer that is used to maintain the consistency and viscosity of the product. The additive is approved for use in all countries of the world, it is recognized as the strongest gelling substance among the pure colloids known so far. The melting point is about 80 ° C. Gels containing agar in their composition retain the aroma and taste of the main products.
Agar is obtained from purple-red algae. The additive is a polymeric substance consisting of disaccharides and has no odor, taste or color.
E 406 forms a temperature stable gel, is able to create a stable gelled consistency without the use of additional additives.
Use
Agar is used in the food industry for the production of jelly products. Widely used in the manufacture of:
- various marmalades
- jelly creams in confectionery
- puddings and jelly meats
- ice cream and candy
- dairy products (cheese and yoghurt)
- in medicine (as a nutrient medium during research)
Impact on humans
The food supplement E 406 is not only a good gelling agent, but also a useful source of minerals and salts for the human body. Agar rids the body of toxins and harmful accumulations, normalizes liver function and helps improve metabolic processes. This is the only natural substitute for gelatin so far.
There is no set maximum allowable dose for use. In some countries, E 406 is allowed for addition to baby and medical foods.
- E412 Rubber guar
- E410 Rubber locus bean
- E415 Xanthan gum
- E414 Arabic rubber