Agar- Agar (E406)

Introduction:

Agar-agar is made from red algae. Due to its good gelling properties, it can be used as a purely vegetable substitute for gelatine. It is a polysaccharide consisting of various carbohydrates and is heat-stable, odourless and tasteless.

Use/Preparation:

Agar-agar is mainly used as a vegetable gelling agent and can be used, for example, in jellies, jams, fruit gums, sauces or desserts. Agar-agar is also increasingly used in the cosmetics and pharmaceutical industries.

Health:

Due to its indigestibility, agar-agar acts as a laxative from a quantity of 4 g/day. Food usually contains 1 to 2 g/100 g, which is why a laxative effect is not to be expected.

Alternatives:

Agar-agar can be replaced by other gelling agents such as gelatine, guaran, xanthan or pectin.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	188/755
Fat	0 g
Healthy fatty acids	0 g
Carbohydrates	3 g
Sugar	0 g
Protein	1 g
Salt	0 g