Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch.
Nagar M, Sharanagat VS, Kumar Y, Singh L, Mani S.
Int J Biol Macromol. 2019 Jun 19. pii: S0141-8130(19)31065-7. doi: 10.1016/j.ijbiomac.2019.06.133

Agar-agar impregnated on porous activated carbon as a new adsorbent for Pb(II) removal.
Saidi S, Boudrahem F, Yahiaoui I, Aissani-Benissad F.
Water Sci Technol. 2019 Apr;79(7):1316-1326. doi: 10.2166/wst.2019.128.

Agar-agar immobilization: An alternative approach for the entrapment of protease to improve the catalytic efficiency, thermal stability and recycling efficiency.
Sattar H, Aman A, Qader SAU.
Int J Biol Macromol. 2018 May;111:917-922. doi: 10.1016/j.ijbiomac.2018.01.105.

Characteristic features and dye degrading capability of agar-agar gel immobilized manganese peroxidase.
Bilal M, Asgher M, Shahid M, Bhatti HN.
Int J Biol Macromol. 2016 May;86:728-40. doi: 10.1016/j.ijbiomac.2016.02.014.

Agar agar-stabilized milled zerovalent iron particles for in situ groundwater remediation.
Velimirovic M, Schmid D, Wagner S, Micić V, von der Kammer F, Hofmann T.
Sci Total Environ. 2016 Sep 1;563-564:713-23. doi: 10.1016/j.scitotenv.2015.11.007.

Biological treatment of textile dyes by agar-agar immobilized consortium in a packed bed reactor.
Patel Y, Gupte A.
Water Environ Res. 2015 Mar;87(3):242-51.

Continuous degradation of maltose: improvement in stability and catalytic properties of maltase (α-glucosidase) through immobilization using agar-agar gel as a support.
Nawaz MA, Karim A, Aman A, Marchetti R, Qader SA, Molinaro A.
Bioprocess Biosyst Eng. 2015 Apr;38(4):631-8. doi: 10.1007/s00449-014-1302-6.

Antimicrobial activity of highly stable silver nanoparticles embedded in agar-agar matrix as a thin film.
Ghosh S, Kaushik R, Nagalakshmi K, Hoti SL, Menezes GA, Harish BN, Vasan HN.
Carbohydr Res. 2010 Oct 13;345(15):2220-7. doi: 10.1016/j.carres.2010.08.001

Agar agar is a seaweed (Sphaerococcus Euchema) a strongly gelling hydrocolloid composed of brown and white polysaccharides that is harvested in the Indian Sea.

It is harvested, dried, left to harden in the sun and turned into a white powder.

What it is used for and where

Food

It is a food with only 3 calories per 100 grams and is rich in fibre. It has the characteristic of increasing its volume when in contact with water, so when included in food, it produces a sense of satiety.

Ingredient listed in the European food additives list as E406 and acts as a thickener.

Medical

Used in traditional medical science in the treatment of constipation.

Cosmetics

Binder agent. Ingredient that is used in cosmetic, food and pharmaceutical products as an anti-caking agent with the function of making the product in which it is incorporated silky, compact and homogenous. The binder, either natural such as mucilage, gums and starches or chemical, may be in the form of a powder or liquid.

Fragranza. Ha un ruolo decisivo e importante nella formulazione di prodotti cosmetici in quanto fornisce la possibilità di migliorare, mascherare o aggiungere profumo al prodotto finale aumentandone la commerciabilità.  Il consumatore si aspetta sempre di trovare un profumo gradevole o particolare in un prodotto cosmetico.

Viscosity control agent. It controls and adapts viscosity to the required level for optimal chemical and physical stability of the product and dosage in gels, suspensions, emulsions, solutions. 

Agar agar studies

 CAS       9002-18-0 

EC number       232-658-1