Iberagar - Agar - Gellant - Natural - Fiber Enrichment

Enhanced TDS

Identification & Functionality

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

Features & Benefits

Labeling Claims: Natural,
Naturally Derived,
Plant-Based
Food Ingredients Features: Fiber Enrichment,
Good Gelling Properties,
Low Mineral Ash Content,
Rich in Minerals,
Thermal Stability

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Convenience Foods,
Dairy,
Desserts & Fruit Preparations,
Savory & Culinary
Food & Nutrition — Nutrition & Well Being
Functional Foods
Food & Nutrition Applications: Cakes,
Canned Meals,
Caramels,
Dairy Products,
Dessert Toppings,
Dietetic Foods,
Doughnut,
Jams,
Jellies,
Soups
Uses: High power gelling.

Effective over a wide pH range.

Stability to thermal treatments.

Large hysteresis (difference between melting and gelling point) Capacity to produce reversible gels.
Applications: Unlike other food hydrocolloids such as carrageenan and pectin, agar does not require other agents (such as salts) to form gels. Thus it contributes much less to ash content than other gelling agents The main applications of agar (E-406) in food are confectionery Gellies, caramels, toppings. jams, cake and doughnut icings), dairy products, a range of canned foods, baked goods, soups and casseroles.

Sourced from naturally growing seaweeds, agar is a gelling agent of plant origin, which forms transparont gels.

Regulatory & Compliance