Let’s continue with agar, namely E406, from the category we call food additives. Let’s look at why and where this food additive is used.

What is E406 (Agar)?

Agar is one of the anionic seaweed polysaccharides. It is a water-soluble polysaccharide. It is called agar-agar or gelose. The most important sources of commercially used agar are Gelidium and Gracilario algae. Agars obtained from algae of the genus Gelidium form a hard and brittle gel. Agars obtained from algae of the Gracilario genus form a soft and elastic gel. Therefore, it is more preferred for use in foods.

Why is agar used?

E406 is widely used in the food industry due to its thickening and gel forming properties. When we look at the usage areas, we can see sectors such as confectionery, sweets, jam, marmalade, jelly, bakery products.

Agar is in the gum class due to its thickening properties. The gums are divided into 3 groups as natural gums, modified gums and artificial gums. Agar is among these groups, which is classified as natural gum. You can reach the gamut types we mentioned before from the link below.