Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Agar-Agar is produced from members of the Gelidiacae, Sphaerococcaceae
and Rhodophyceae seaweed families. It is used in food as a gelling
agent, although the resulting coagulation is rather brittle
and not as effective as carrageenan or gelatin.
Typical products include ice cream and frozen desserts, meringue,
icings, sweets, fondants, cream, milk and yogurt.
Believed to present a negligible risk to health.
A gelatinous substance derived from seaweed. It is used in bulk-forming
laxative medicines, sometimes combined with liquid paraffin,
and in certain preparations for the treatment of obesity.