Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Agar
- Food Additive Number
- E 406, INS 406
Features & Benefits
- Food Ingredients Features
- Product Highlights
The main functional characteristics of agar are related to its fast dissolving properties, its great capacity to retain water, the glossy texture of its gels, as well as its unique thickening capacity to stabilize foods, such as in dairy product applications, among many others. Agar can be used as a substitute for gelatin, but due to its stronger setting properties, less amounts are required. Also considered to be a natural source of plant-based dietary fiber, agar is an excellent gelling and thickening agent in many applications such as yogurt, donuts, jams and marmalades, jellies, candies, cheese, fruit desserts, toppings, icings, soups and ice cream. In order to better adapt agar to different applications, several added-value products are also available. Please contact Nexxus Foods to discuss your specific needs.
Applications & Uses
- Markets
- Applications