Allervibe
E406
Agar
A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
i Additive Details
| Is E406 Agar safe?
Well tolerated. It is an indigestible fibre, so large amounts have a laxative effect. Agar powder swallowed dry, or slimming products taken with too little liquid, can swell and block the throat or gut, so it should always be dispersed in plenty of liquid.
| Uses
Sets confectionery jellies, desserts, icings and glazes, and firms canned meat and fish products. It gels at low concentrations and, unlike gelatine, sets at around 35 to 40 °C and only melts again near 85 °C, so agar jellies hold their shape at room temperature.
| Interactions
Gel strength falls in acidic foods and rises with sugar. Blending with locust bean gum (E410) makes the gel more elastic and less brittle. Unlike alginate (E401) it needs no calcium to set; heating and cooling are enough.
| Origin
Extracted with hot water from red seaweeds, chiefly Gelidium and Gracilaria species, then dewatered by freezing or pressing and dried. Entirely plant-derived, which makes it the usual replacement for gelatine in vegan, vegetarian, halal and kosher products.
| Daily Intake
JECFA assigns agar an 'ADI not specified'. EFSA's re-evaluation found no safety concern at reported use levels.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E1442 Hydroxypropyl distarch phosphate A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
- E401 Sodium alginate The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
- E418 Gellan gum A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E1404 Oxidised starch A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
- E1422 Acetylated distarch adipate A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
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