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Wageningen University

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E406 Agar

A natural polysaccharide, produced by different seaweeds of the family Rhodophyceae (Gelidium amansii, G. cartilagineum) in the USA and Japan.

Function & characteristics:
Thickening agent and stabiliser.

Many different products.

Acceptable Daily Intake:
No limit.

Side effects:
None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides).

Dietary restrictions:
Agar can be used by all religious groups, vegans and vegetarians.



European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands