Origin
E 406 is produced by extracting it with hot water from red algae, then bleaching it and finally precipitating it with alcohol. E 406 is flavor-neutral and cannot be metabolized by the human organism. Agar-Agar has the property of becoming solid at 45°C and liquid at 95°C.
Usage
Agar-Agar has excellent gelling properties and only small concentrations are needed to achieve good results. However, the manufacturing process is relatively expensive, so E 406 is used less frequently as a food additive. As a thickener, Agar-Agar can be found in sweets, yogurt, jam, jelly, preserves, ice cream, and soups.
Risks
The food additive E 406 is considered completely harmless. However, when consumed in large quantities, it may have a laxative effect. Additionally, there is the possibility that bleaching agent residues from the bleaching process of Agar-Agar's manufacturing procedure can be present in the end product.