Agar-agar

Agar-agar is a vegetarian and vegan-friendly substance extracted from certain types of red seaweed or algae. It is commonly used in the food industry for its gelling, thickening, and stabilizing properties. 

• Source: Agar-agar is derived from various species of red seaweed, including Gracilaria and Gelidium. The seaweed is processed to extract agar, which is then used in various food applications.
• Gelling Agent: Agar-agar is known for its excellent gelling properties. It forms a gel when dissolved in hot water and allowed to cool. The gel structure is stable at relatively high temperatures, making it suitable for both hot and cold applications.
• Vegetarian and Vegan: Agar-agar is plant-based and does not involve animal products, making it suitable for vegetarian and vegan diets. It is a common alternative to gelatin, which is derived from animal collagen.
• Applications: Agar-agar is used in a variety of food products, including desserts, jellies, jams, confectionery, and certain savory dishes. It is also used in microbiology laboratories as a culture medium.
• Thickening Agent: Apart from gelling, agar-agar also acts as a thickening agent in food preparations. It contributes to the texture and consistency of the final product.
• Nutritional Properties: Agar-agar is low in calories and is mainly composed of fiber. While it doesn't provide significant nutritional value, it can contribute to the dietary fiber content of foods.
• Regulatory Approval: The use of agar-agar in food is regulated, and it has been approved as a food additive (E406) in the European Union. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA).