Name of Food Additive:
Agar Agar
Ingredient List:
Agar Agar
E Code:
E406
Net Quantity:
100 g
Physical Structure:
Powder
Lot Number:
For backward traceability, the lot numbers of allraw materialsand packaging materials are recorded.
The product lot number is located on the product packaging.
Functional Class of Food Additive:
Thickeners
Gelling Agents
Brighteners
Name of the Source of the Food Additive:
Marine Algae
Foods to which Food Additives can be added:
It is used in permitted finished products in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués, taking into account the relevant limitations.
If the necessary information cannot be found in the regulations and communiqués, the relevant country's legal regulatory authorities can be consulted.
Special Storage Use Conditions:
Keep tightly closed in a cool, dry place.
Commercial Name and Address of the Food Business Operator:
Smart Kimya Tic. ve Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatçik Mah. 8901 3 Sok. Manufactured in No:3 3AO Çigli Izmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, the product should be used in accordance with the vertical communiqués regarding the finished product being produced or planned to be produced, taking into account the foods to which it can be added, the conditions of use, maximum quantities, and restrictions.
If use is planned in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.
Before determining the optimal amount, trials should be conducted with minimum quantities, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use Purpose of Sale:
For use in food.
Technical Information:
Agar agar (or agar) is an extract obtained from certain red seaweeds (Gelidiacae, Sphaerococcaceae, and Rhodophyceae) and contains the polysaccharides agarose (p) and agaropectin.
Agarose is responsible for agar's high gelling properties, while agaropectin gives it a viscous property. The agarose agaropectin ratio in agar varies depending on the raw material. The agarose ratio in agar can reach up to µ.
It is used with the code E406, which means jelly in Malay.
It has a sugary, helical, and colloidal structure. The Dgalactone in agar provides the solidification (gelation) property. It also contains inorganic salts, very small amounts of protein-like substances, and trace amounts of fat. Agar used in microbiology is specially purified and free of antimicrobial substances and pigments. Due to its long and branched chain structure, it cannot be used as a nutrient by microorganisms, with a few exceptions.
Agar agar gelatinizes at approximately 34–39 C and melts at 80–95 C. pH affects both melting and gelatinization temperatures.
Areas of Use
Agar agar is used in the food industry as a completely plant-based and vegetarian alternative to gelatin. Agar agar can be used in any product where gelatin is used in the food industry.
Function Usage
Stabilizer: Pie fillings, decorating gels, meringues, icings, Turkish delights, caramels, marshmallows, jelly beans, cookies, donut glaze (often with guar gum and carob gum), sorbets, ices (with tragacanth gum or carob gum), cream cheeses, ice creams, fermented dairy products, yogurt, chocolate milk. (It is a cost-reducing stabilizer.)
Pectin substitute (to lower sugar levels): Peanut butter, jams, butter, honey
Thickener, gelling agent: Canned meats, diet jams, diet marmalades, energy bars, further processed meat products, ready-made soups,
Bonds and binds products: Further processed meat products, hams
Other: Protective colloid for meat pies (with guar gum), sausage casings, and cooked meat products
Extends shelf life: With its high water retention capacity, it improves the color and flavor of bakery products (breads and cakes) while also extending shelf life.
