Agar-Agar
Aliases: Agarose, Japanese Gelatin, E406
CAS Number: 9002-18-0
Usage: Used as a vegetarian gelatin substitute, thickener, and stabilizer in various food products, including desserts, dairy products, and sauces.
Characteristics: A natural polysaccharide extracted from red seaweeds, forming firm, thermoreversible gels.
Detailed Description: Agar-Agar, known as E406, is a popular vegetarian alternative to gelatin, derived from red seaweeds. It is renowned for its strong gelling ability, forming clear, firm gels at low concentrations. Agar-Agar is widely used in culinary applications, particularly in making jellies, custards, and as a stabilizer in dairy products and sauces.
Performance Features: Provides strong gelling and stabilizing properties, essential for certain food textures and consistencies.
Advantages: Offers a vegetarian and vegan-friendly alternative to animal-derived gelatin.
Benefits: Enhances the texture and structural integrity of food products, catering to diverse dietary preferences.
Extended Applications: Commonly used in desserts, dairy products, confectioneries, and as a thickening agent in sauces.