Agarmex Food Grade Agar - Gellant - Naturally Derived

Enhanced TDS

Identification & Functionality

Ingredient Name: Agar
Ingredient Origin: Natural Origin,
Plant Origin,
Vegetable Origin
Food Ingredients Functions: Gelling Agent
Ingredients: Agar
Food Additive Number: E 406, INS 406
Technologies: Food Ingredients
Product Families: Food Ingredients — Texture & Consistency
Gums & Hydrocolloids,
Texturizers

Features & Benefits

Labeling Claims: Naturally Derived
Food Ingredients Features: High Quality,
Low Calorie,
Stabilizing,
Suitable for Vegetarian Foods

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Dairy,
Desserts & Fruit Preparations,
Meat, Poultry & Seafood
Food & Nutrition Applications: Buns,
Cakes,
Confectionery Products,
Dairy Products,
Desserts,
Doughnut,
Filling Applications,
Icing,
Jams,
Jellies,
Marmalades,
Processed Meat Products,
Yogurt
Applications: Agar-agar has many applications in the food industry, such as in bakery products (as an ingredient for cakes and buns fillings or covers), confectionary and sweets manufacturing, as well as in dairy products, desserts or canned meats (as a gelling agent due to its high resistance to thermal shock). Well known for its healthy and versatile properties, this product is nowadays being increasingly introduced in households as an important staple.

As agar forms a molecular network through hydrogen-bonding, it requires only boiling water to make very stable and strong gels. This property allows for a much lower dose compared to the other gelling agents.

Regulatory & Compliance

Technical Details & Test Data

Technical Product Info: Its hysteresis—or the interval between melting and gelling temperatures— is another key property for obtaining solutions at near room temperature or gels which do not melt until near boiling temperatures, remaining stable and gelled at high room temperatures often involved in stocking or transport as part of the supply chains.