Agar (E406) – what is it?
Agar, also known as E406, is a natural polysaccharide of plant origin, extracted from red seaweed. It is used in the food industry as a gelling, stabilizing and thickening agent. Thanks to its ability to form a gel in low concentrations, agar is a valuable ingredient in many food products.
It is tasteless, odorless and colorless, making it an ideal addition to a variety of foods without affecting their organoleptic properties. Agar is also valued for its vegetarian and vegan properties, providing an excellent alternative to animal-derived gelatin.
Properties of Agar
Agar is distinguished by its unique gelling ability, which does not require the addition of sugars or other boosters. It can form gels at relatively low temperatures and maintains its stability over a wide pH range. In addition, gels formed by agar are characterized by high resistance to thermal processing and can be heated without losing their gelling properties.
Applications of Agar
Agar is widely used in the food, cosmetic and pharmaceutical industries. In the kitchen it is used to make jams, jellies, desserts, ice cream and as a thickening agent in soups and sauces. In cosmetics, it is used as a natural ingredient in moisturizers and masks. In pharmacy, agar is used as a medium for growing bacteria and as an ingredient in lozenges.
Where to buy Agar?
Agar can be purchased at health food stores, supermarkets, specialty baking supply stores and online. It is available in various forms, such as powder, flakes or bars, making it easy to use as needed.
Agar and its functions in food
In the food industry, agar has many important functions. As a gelling agent, it allows the formation of solid but flexible gels, which is key in the production of jellies and desserts. It also acts as a stabilizer, preventing products such as sauces and vegetable milk from delaminating. In addition, as a thickening agent, it improves the texture and consistency of food products such as soups and baked goods.
