Model Number

CAS[9002-18-0]

Agar is a phycocolloid, comprising a heterogeneous family of linear galactan polysaccharides obtain from the cellular walls of agarophyte seaweeds of the Rhodophyceae class.

INS 406

EEC No. E 406

CAS[9002-18-0]

FEMA 2012

Application

  Strong gelling capacity enables agar to be used at very low concentrations in the final product

No counter-ions are needed for gelation and, hence, the characteristic calcium or potassium taste in the final product found with alginates or carrageenans is absent, which makes agar a very  good ingredient in delicately flavored foods.

Gel hysteresis, the difference between setting and melting temperatures, is much greater in agar than in any other reversible gelling agent, enabling liquid solutions to be held at 40℃ before gelling and gelled products to remain stable up to 80℃.

¨         Agar is very useful in low-carlorie foods it gives stable sweet gels with low sugar concentrations or high-intensity sweeteners. Agar is not metabolized in humans, so it does not add calories to foods.

¨         Agar is the oldest and most researched gelling agent used by humans as a food additives

¨         Agar has good compatibility with other polysaccharides and protein at normal use levels

¨         No minimum sugar content or specific pH range is required for gelation.

¨         In some cases, agar shows some reactivity with sugar, which increases its gel strength in products containing high sugar concentrations.

¨         Agar exhibits excellent resistance to enzymic hydrolysis, a quality which had made it the universal base in the preparation of solid culture media used for bacteria, moulds and yeast. In addition, it does not contribute nutrients or introduce enzymes which could hydrolyse or inhibit the growth of inoculated bacteria.

¨         Agar is resistant to acid hydrolysis at normal food values, e.g. fruit. However, it can be hydrolysed by acid at high temperatures. At pH values below 5 the pH of food should, therefore, be lowered just before cooling to form a gel.

¨         Agar is the only phycocolloid sold in pure state, that is, without any added salts, because, unlike alginates and carrageenan, agar gels do not require the presence of cations of protein.

Regulations for agar in foods

Baked goods and baking mixes                  0.8%

Confections and frosting                       2.0%

Soft candies                                 1.2%

All other food categories                       0.25%