Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Agar
- Food Additive Number
- E 406, INS 406
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
- High power gelling.
- Effective over a wide pH range.
- Stability to thermal treatments.
- Large hysteresis (difference between melting and gelling point) Capacity to produce reversible gels.
- Applications
Unlike other food hydrocolloids such as carrageenan and pectin, agar does not require other agents (such as salts) to form gels. Thus it contributes much less to ash content than other gelling agents The main applications of agar (E-406) in food are confectionery Gellies, caramels, toppings. jams, cake and doughnut icings), dairy products, a range of canned foods, baked goods, soups and casseroles.
Sourced from naturally growing seaweeds, agar is a gelling agent of plant origin, which forms transparont gels.
Regulatory & Compliance
- Certifications & Compliance