Food additives data book - wordpres

Agar is a mixture of agaran (agarose) and agaropectin. Agaran is a linear gelling polysaccharide
which has a disaccharide (agarobiose) repeating unit composed of (1 Æ 3) beta-D-galactopyranosyl
(1 Æ 4) linked to a 3,6-anhydro-alpha-D-galactopyranosyl unit. Agaropectin is a closely related
branched molecule. The gelling properties of agar are due to interacting strands of agaran.
This polysaccharide dissolved above 85°C to form a low-viscosity solution (pumpable) that remains
low viscosity as the temperature is reduced until about 30°C to 40°C whereupon it sets to form a clear,
brittle gel. The gel remelts at >85°C
SYNERGISTS: None known
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Non-toxic. Limitations: 0.8% (baked goods/mixes); 2% (confections, frostings); 1.2% (soft candy);
0.25% (other foods)
The powder is combustible
LEGISLATION: USA: UK and EUROPE:
FDA 21CFR § 150.141, 150.161, 184.1115, GRAS; UK: approved. Europe: listed
USDA 9CFR § 318.7; GRAS (FEMA)
AUSTRALIA/PACIFIC RIM:
Japan: approved for use as a natural thickener
and stabiliser
REFERENCES: Selby, H. H., and Whistler, R. L. (1993) Agar. In: Whistler, R. L., and J. N. BeMiller (Eds.), Industrial
Gums: Polysaccharides and Derivatives. 3rd edition, pp. 87–104.
Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
ANY OTHER RELEVANT INFORMATION: Agars are natural polysaccharides that can be extracted from some species of a class of seaweed called
Rhodophyceae (red algae). The most commercially important species belong to the genus Gelidium,
although other species (Gracilaria, Pterocladia, etc.) are also used. Polysaccharides with structures
similar to agar are termed agaroids
Agar 661