Agar(in 841 products)
Potential Risk Index®:
About:
Functions:
1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
2. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.
3. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture
4. Suspending Agent - Promotes particle suspension or dispersion while reducing sedimentation
Agar or agar-agar is a jelly-like substance, obtained from algae. Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.
Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
It is approved to use as food additive in EU and generally recognized as safe food substance in US.
Scientific References:
Regulatory References:
1. US FDA Food Additives Status List [2018]
- Agar-agar
2. EU Approved Food Additive [2018]
- E406
3. Cosmetic Ingredient Review
- Agar
4. Canada List of Permitted Food Additives
- List 8 - Agar
5. US FDA Generally Recognized As Safe (GRAS) Food Substances (21 CFR 184) [2017]
- § 184.1115 - Agar-agar
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